The testing of some organic supports for yeasts immobilization technology used in sparkling wine production

Various support and immobilization techniques have been proposed and tested for application in alcoholic beverage production. Methods of yeast immobilization included various supports: inorganic supports, organic supports and natural supports. In this paper are presented data obtained with three immobilized preparations using a selected yeast strain and three organic supports which two are synthetic supports, cross-linked, macromolecule, form of beads (AS-68, AS-80) and gellan gum, polysaccharide produced by fermentation. Aim of this work was to obtain preparations of yeasts immobilized in order to exclude the operation of riddling of sparkling wine production technology. Yeasts immobilized on acrylic supports, in the second fermentation in bottles, have led to the production of sparkling wines that requiring riddling operation, because they were separated from the beads. Yeasts immobilized on a support of gellan gum remained included in beads, which led to the production of clear sparkling wine, eliminating riddling stages.