Encapsulated yeast: technology for improved winemaking

BALANUŢĂ, Anatol; SCUTARU, Andrei

dc.contributor.author	BALANUŢĂ, Anatol
dc.contributor.author	SCUTARU, Andrei
dc.date.accessioned	2020-09-30T11:25:13Z
dc.date.available	2020-09-30T11:25:13Z
dc.date.issued	2014
dc.identifier.citation	BALANUŢĂ, Anatol, SCUTARU, Andrei. Encapsulated yeast: technology for improved winemaking. In: Tendinţe contemporane ale dezvoltării ştiinţei: viziuni ale tinerilor cercetători. 10 martie 2014, Chișinău. Chișinău, Republica Moldova: Universitatea Academiei de Ştiinţe a Moldovei, 2014, p. 54. ISBN 978-9975-4257-2-8.	en_US
dc.identifier.isbn	978-9975-4257-2-8
dc.identifier.uri	http://repository.utm.md/handle/5014/10207
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Academiei de Ştiinţe a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	encapsulated yeast	en_US
dc.subject	fermentation	en_US
dc.subject	dessert wine production	en_US
dc.title	Encapsulated yeast: technology for improved winemaking	en_US
dc.type	Article	en_US