PREPARATION OF YEASTS IMMOBILISED IN ALGINATE BEADS FOR USE IN PREPARATION OF ALCOHOLIC DRINKS

摘要

2.1 Yeast cells can be immobilised in calcium alginate feeds and can be used in this form for alcoholic fermentation. Additionally coating the beads with a cell-free calcium alginate layer ensures that no cells are washed out. …??2.2 A defined washing of the calcium alginate beads has the result that, in a simple manner, prepared alcoholic beverages remain clear and that in particular during sparkling wine fermentation neither crystalline turbidity caused by the formation of calcium tartrate and calcium malate nor fine turbidity caused by washed-out yeast cells occurs. …??2.3 Preparation of immobilised yeasts and their use in the production of alcoholic beverages.