Encapsulated yeast: technology for improved winemaking

Abstract

Encapsulated yeast are alginate beads (a natural polysaccharide extracted from seaweed) containing Saccharomyces or Schizosaccharomyces yeast cells. Encapsulation allows substrates and metabolites to diffuse easily throughout the beads without releasing yeast cells into the must or juice. Once encapsulated, the beads are partially dehydrated in a fluidized bead column and are stored at 4°C until ready for use. The dry beads average 2 mm in diameter.