Sparkling wine production by immobilised yeast fermentation

Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić and Drago Šubarić
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Borislav Miličević: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Jurislav Babić: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Đurđica Ačkar: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Radoslav Miličević: Faculty of Technology, University of Tuzla, Tuzla, Bosnia and Herzegovina
Antun Jozinović: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Huska Jukić: College of Medical Studies, University of Bihać, Bihać, Bosnia and Herzegovina
Vlado Babić: Communion wines d.o.o., Trnava, Croatia
Drago Šubarić: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia

Czech Journal of Food Sciences, 2017, vol. 35, issue 2, 171-179

Abstract: The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

Keywords: immobilised yeast cells; aroma; grape varieties; wine; quality (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:194-2016-cjfs

DOI: 10.17221/194/2016-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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