| 摘要 |
<p>The present invention relates to a method for immobilization of yeasts, used in the sparkling wine technology. According to the invention, the method consists in that, on a matrix of gellan gum biopolymer obtained by adding 10...30 ml of suspension containing 0.035 g/l of bentonite to 0.3...1 g of gellan gum dissolved in 40...70 ml of sterile deionized water, at the temperature of 70...80°C, there is added a 10% volume of yeast cell suspension, which provides a concentration of 1.5...2.5 g yeast cells, at a final volume of 100 ml of mixture, followed by the mixture homogenization and the extrusion as drops, in a solution of 1.5...2% calcium chloride, at an immersion time of 30...60 min, afterwards the resulting pearls being filtered and reintroduced into a 0.05...0.1% gellan gum solution, washed with deionized water and activated in sterile grape juice for 4...6 h.</p> |
