Prodn. of sparkling wines by re-fermentation - using yeast enclosed in a polymer matrix

摘要

The sugar contg. wine is refermented in a closed container, particularly in bottles, using a refermentation yeast enclosed in a polymer matrix. Pref sedimentation is by gravity in the neck of the bottle without shaking before discharging the sediment. Aeration pref takes place in the bottles in the interted position. The pref yeast is a Saccharomyces Cerivisae; pref polymers are acrylamides and alginates. The polymer pref also contains an inert material, esp glass balls or iron filings. The process enables faster ceration with better sugar conversion and faster sedimentation and avoids the need for shaking to collect the sediment.