Production of bottle-fermented sparkling wine using yeast immobilized in double-layer gel beads or strands

American Journal of Enology and Viticulture

Volumn 48, Issue 4, 1997, Pages 471-481

  Yokotsuka, Koki ^a   Yajima, Mizuo ^b   Matsudo, Toshihide ^b  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b Asama Chemical Co Ltd   (Japan)

Author keywords

Aging; Amino acids; Bottle fermentation; Immobilized yeast; Saccharomyces bayanus; Sparkling wine; Yeast autolysis

Indexed keywords

FERMENTATION; GEL; IMMOBILIZED CELL; SPARKLING WINE; WINE PRODUCTION;

SACCHAROMYCES CEREVISIAE;

EID: 0031425639     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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