| abstract |
Immobilized yeast for the production of alcoholic beverages is produced by forming calcium alginate beads containing yeast, hardening the beads for 30 to 180 minutes in a CaCl2 solution, washing the beads for 100 to 500 minutes at 5 DEG to 35 DEG C. with water which may have a salt content of up to 0.5 g/l and drying the beads at a temperature of 10 DEG to 50 DEG C. The immobilized yeast is particularly suitable for use in the bottle fermentation of sparkling wine. |