Production of White Table Wine from Koshu Grape Using Immobilized Yeast

Abstract

Wine-making was conducted using immobilized Saccharomyces cerevisiae OC-2 entrapped in calcium alginate, κ-carrageenan, agar and pectic acid gels. Calcium alginate gels were the best for the immobilization of yeast cells because of; (1) high yield of alcohol, (2) ease of preparation of gels, and (3) relatively small leakage of yeast cells from the gel during fermentation. Using the immobilized yeasts in a batch fermentation system, white table wine was produced from Koshu grape must. The levels of alcohol production and sugar consumption by immobilized yeast cells were fairly similar to the one achieved by free yeast cells (i.e. the usual method for making wine). The contents of total phenol, total nitrogen and ash and amino acid composition were somewhat different from each other, but there was no appreciable difference in the principal components.