Volatile encapsulation alginates

Because the presence of yeasts can represent a logistical bottleneck in postfermentation clarification, an alternative that has been studied is the use of immobilized microorganisms. Here, yeasts are trapped in calcium alginate beads or strands that are collectively packed into a synthetic mesh sleeve that is immersed into the juice/must. Relatively few yeasts (<10V mL) escape the encapsulation matrix (Yokotsuka et al., 1993) but yet conduct an active alcoholic fermentation. Yajima and Yokotsuka (2001) reported that concentrations of some undesirable volatile compounds (methanol, ethyl acetate, and acetaldehyde) were lower in wines made using Saccharomyces immobilized in double-layer beads. Immobilized yeasts... 

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