Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/43123
Titolo: Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production
Autori: Benucci, Ilaria
Cerreti, Martina
Maresca, Diamante
Mauriello, Gianluigi
Esti, Marco 
Rivista: FOOD CHEMISTRY 
Data pubblicazione: 2019
Abstract: 
This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free EtOH-A, Encapsulated EtOH-A) and non-adapted to ethanol (Free, Encapsulated). The different yeast-inoculating formats had a significant impact on oxygen consumption and pressure increase rate in the bottle during the prise de mousse. Similarly to the free form, encapsulated yeast successfully completed the secondary fermentation. After an ageing period of 6 months, volatiles and sensory profiles of sparkling wines were compared. Although, some differences in volatile profiles were found among samples, sparkling wines produced by Encapsulated EtOH-A showed sensory properties, in terms of aroma, taste and body, similar to those produced by free yeast (both adapted and non-adapted to ethanol).
URI: http://hdl.handle.net/2067/43123
ISSN: 1873-7072
DOI: 10.1016/j.foodchem.2019.125174
È visualizzato nelle collezioni:A1. Articolo in rivista

File in questo documento:
Visualizza tutti i metadati del documento

SCOPUSTM
Citations 5

18
Last Week
0
Last month
1
controllato il 17-gen-2022

Page view(s)

19
Last Week
1
Last month
1
controllato il 21-gen-2022

Google ScholarTM

Check

Altmetric


Tutti i documenti nella community "Unitus Open Access" sono pubblicati ad accesso aperto.
Tutti i documenti nella community Prodotti della Ricerca" sono ad accesso riservato salvo diversa indicazione per alcuni documenti specifici