SPARKLING WINE PRODUCTION WITH YEASTS NATURALIZED UNDER OSMOTIC STRESS CONDITIONS

摘要

Novelty: a method for sparkling wine production via secondary fermentation into bottle, in the traditional French champenoise method is disclosed. Production process: use of yeast cells previously natutalized in an osmotic stress environment and afterwards closed in double-layer alginic acid globules; it is in this way that fast fermentation, greater quantity of carbon dioxide, higher pressure in the bottle and deterrence of sediments settled inside the bottle as result of the fermentation can be achieved. Advantage: economical, fast and energetically-profitable methodology since the cooling stage of the wine bottle for sediment removal is avoided.