Abstract
The increase in the consumption of sparkling wines has influenced the search for alternatives that facilitate the production of sparkling wines. The use of encapsulated yeasts (yeasts enclosed in a calcium alginate gel capsule), allows for the elimination of the remixing process, reducing the time necessary for its production. The aim of this work was to evaluate sparkling wines produced using the traditional method (Champenoise) using free yeast and encapsulated yeast. The base wine made from Gewurztraminer and Pinot Noir grapes was used. Four treatments were tried: T1 (free yeast - dègorgement after three months), T2 (free yeast - dègorgement after six months), T3 (encapsulated yeast - dègorgement after three months) and T4 (encapsulated yeast - dègorgement after six months). The physicochemical analyzes were carried out six months after filling, and the sensory evaluations were conducted after performing the dègorgement, in three and six months. The use of encapsulated yeasts in the champenoise method reduces steps and simplifies the process of making sparkling wines, since the immobilized cells settle rapidly, making it possible to dègorgement immediately. The use of encapsulated yeasts does not impair the physico-chemical and sensory characteristics of sparkling wines produced using the champenoise method.
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