Czech J. Food Sci., 2017, 35(2):171-179 | DOI: 10.17221/194/2016-CJFS

Sparkling wine production by immobilised yeast fermentationFood Technology and Economy, Engineering and Physical Properties

Borislav Miličević1, Jurislav Babić1, Đurđica Ačkar*,1, Radoslav Miličević2, Antun Jozinović1, Huska Jukić3, Vlado Babić4, Drago Šubarić1
1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
2 Faculty of Technology, University of Tuzla, Tuzla, Bosnia and Herzegovina
3 College of Medical Studies, University of Bihać, Bihać, Bosnia and Herzegovina
4 Communion wines d.o.o., Trnava, Croatia

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

Published: April 30, 2017  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Miličević B, Babić J, Ačkar Đ, Miličević R, Jozinović A, Jukić H, et al.. Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci. 2017;35(2):171-179. doi: 10.17221/194/2016-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Anonymous (1996, 2000): Regulations of wine Official Gazzete of Republic of Croatia No. 96 and 57. Zagreb, Croatia, Official Gazzete.
    2. Antonelli A., Castellari L., Zambonelli C., Carnacini A. (1999): Yeast influnce on volatile composition of wines. Journal of Agriculture and Food Chemistry, 47: 1139- 1144. Go to original source... Go to PubMed...
    3. Buxaderas S., López-Tamames E. (2012): Sparkling wines: features and trends from tradition. Advances in Food and Nutrition Research, 66: 1-45. doi: 10.17221/194/2016-CJFS Go to original source...
    4. Delfini C., Cocito C., Bonino M., Schellino R., Gaia P., Baiocchi C. (2001): Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas. Journal of Agriculture and Food Chemistry, 48: 1789-1798. Go to original source... Go to PubMed...
    5. Divies C. (1989): On the utilisation of entrapp e d microorganisms in the industry of fermented beverages. In: Cantarelli C., Lanzarini G. (eds): Biotechnology Applications in Beverage Production. London, Elsevier. Go to original source...
    6. Diviès C., Cachon R., Cavin J.-F., Prévost H. (1994): Immobilized cell technology in wine production. Critical Reviews in Biotechnology, 14: 135-153. Go to original source...
    7. Escalona H., Piggott J.R., Conner J.M., Paterson A. (1999): Effect of ethanol strength on the volatility of higher alcohols and aldehydes. Italian Journal of Food Science, 11: 241-248.
    8. Etievant P.X. (1991): Wine. In: Maarse H. (ed.): Volatile Compounds in Foods and Beverages. New York, Marcel Dekker Inc.: 483-490. Go to original source...
    9. European Commission (1990): Commission Regulation (EEC) No. 2676/90 of 17 September 1990 determining community methods for the analysis of wines. OJ L 272, 3.10.1990.
    10. Ferreira V. (2010): Volatile aroma compounds and wine sensory attributes. Volume 1: Viticulture and wine quality. In: Reynolds A.G. (ed.): Managing Wine Quality. Cambridge, Woodhead Publishing: 3-28. Go to original source...
    11. Fleet G.H., Heard G.M. (1993): Yeasts: growth during fermentation. In: Fleet G.H (ed.): Wine, Microbiology and Biotechnology. Reading, Harwood Academic Publishers: 27-54.
    12. Frank S., Wollmann N., Schieberle P., Hofmann T. (2011): Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds. Journal of Agriculture and Food Chemistry, 59: 8866-8874. Go to original source... Go to PubMed...
    13. Fumi M.D, Trioli G., Colagrande O. (1987): Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes. Biotechnology Letters, 9: 339-342. Go to original source...
    14. Gallardo-Chacón J.J., Vichi S., Urpí P., López-Tamames E., Buxaderas S. (2010): Antioxidant activity of lees cell surface during sparkling wine sur lie ageing. International Journal of Food Microbiology, 143: 48-53. Go to original source... Go to PubMed...
    15. Gaserud O. (1998): Microcapsules of alginate chitosan: A study of capsule formation and functional properties [PhD Thesis.]. Trondheim, Norwegian University of Science and Technology Trondheim: 54-72.
    16. Gnekow B., Ough C.S. (1976): Methanol in wines and musts: source and amounts. American Journal of Enology and Viticulture, 27: 1-6. Go to original source...
    17. Gòdia F., Casas C., Solàg C. (1991): Application of immobilized yeast cells to sparkling wine fermentation. Biotechnology Progress, 7: 468-470. Go to original source...
    18. Guarrera N., Campisi S., Asmundo C.N. (2005): Identification of the odorants of two Passito wines by gas chromatographyolfactometry and sensory analysis. American Journal of Enology and Viticulture, 56: 394-399. Go to original source...
    19. López R., Ferreira V., Hernández P., Cacho J.F. (1999): Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache varieties: a comparative study. Journal of the Science of Food and Agriculture, 79: 1461-1467. Go to original source...
    20. Herjavec S., Podgorski V., Redžepović S., Mirošević N. (2003): The influence of some commercial Saccharomyces cerevisiae strains on the chardonnay wines. Food Technology and Biotechnology, 41: 77-81.
    21. Lambrechts M.G., Pretorius I.S. (2000): Yeast and its importance to wine aroma - a review. South African Journal of Enology and Viticulture, 21: 97-125. Go to original source...
    22. Mallouchos A., Komaitis M., Koutinas A. (2003): Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins. Journal of Agriculture and Food Chemistry, 51: 2402-2408. Go to original source... Go to PubMed...
    23. Ntagas P., Tataridis P., Fandos C.M., Justamante L.E., Nerantzis E.T. (2003): The use of immobilized yeast technology for the production of rose and white sparkling wine from grape varieties of the Zitsa region, in Greece. Communication in Agricultural and Applied Biological Sciences, 68: 515-519.
    24. Nykänen L. (1986): Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture, 37: 84-96. Go to original source...
    25. OIV (2008): Recuéil des Méthodes internationales d'analyse des vins et des môuts. Organisation Internationale de la Vigne et du Vin, París.
    26. Poncelet D., Dulieu C., Jacquot M. (2001): Description of the immobilization procedures. In: Wijffels R. (ed.): Immobilized Cells. Heidelberg, Springer Lab Manual: 15-30. Go to original source...
    27. Pretorius I.S., Toit M., Rensburg P. (2003): Designer yeasts for the fermentation industry of the 21st century. Food Technology and Biotechnology, 41: 3-10.
    28. Rankine B.C. (1967): Formation of higher alcohols by wine yeasts and relationship to taste threshold. Journal of the Science of Food and Agriculture, 18: 583-589. Go to original source...
    29. Rapp A., Mandery H. (1986): Wine aroma. Experentia, 42: 873-884. Go to original source...
    30. Rapp A. (1990): Natural flavours of wine, correlation between instrumental analysis and sensory perception. Fresenius Journal of Analitical Chemistry, 337: 777-785. Go to original source...
    31. Ribereau-Gayon P., Glories Y., Maujean A., Dubordieu D. (1998): Traité d'Oenologie. 6 th Ed. Chimie du Vin. Stabilisation et Traitements: 2. Paris, Dunod.
    32. Satora P., Tuszyński T. (2010): Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies. Food Microbiology, 27: 418-424. Go to original source... Go to PubMed...
    33. Stefenon C.A., Bonesi C.M., Marzarotto V., Barnabé D., Spinelli F.R., Webber V., Vanderlinde R. (2014): Phenolic composition and antioxidant activity in sparkling wines: Modulation by the ageing on lees. Food Chemistry, 145: 292-299. Go to original source... Go to PubMed...
    34. Tataridis P., Ntagas P., Voulgaris I., Nerantzis E.T. (2005): Production of sparkling wine with immobilized yeast fermentation. E-Journal of Science and Technology, 1: 1-21.
    35. Torresi S., Frangipane M.T., Anelli G. (2011): Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: a review. Food Chemistry, 129: 1232-1241. Go to original source... Go to PubMed...
    36. Yajima M., Yokotsuka K. (2001): Volatile compound formation in white wines fermented using immobilized and free yeast. American Journal of Enology and Viticulture, 52: 210-218. Go to original source...
    37. Yokotsuka K., Yajima M., Matsudo T. (1997): Production of bottle-fermented sparkling wine using yeast immobilized in double-layer gel beads or strands. American Journal of Enology and Viticulture, 48: 471-481. Go to original source...
    38. Vila I., Sablayrolles J., Baumes R., Barre P. (1998): Study of influence of yeast strain on fermentation aroma by sensory and chemical analyses. Wein-Wissenschaft, 53: 124-130.
    39. Wondra M., Berovič M. (2001): Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technology and Biotechnology, 39: 141-148.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content