Microencapsulation of Saccharomyces cerevisiae

This monograph explores the application of microencapsulation as an innovative method for enhancing the functional properties of yeast Saccharomyces cerevisiae in sparkling wine production. The study focuses on the use of sodium alginate and composite matrices to immobilize yeast cells, ensuring their viability and activity during secondary fermentation. Emphasis is placed on the antioxidant properties of microencapsulated yeast, which contribute to improved wine quality by protecting against oxidative stress. The research also evaluates the efficiency of various encapsulation techniques, their impact on fermentation kinetics, and the resulting sensory characteristics of sparkling wine. Findings demonstrate that microencapsulation not only preserves yeast functionality but also supports sustainable winemaking practices by enhancing process stability and product quality. This work is intended for researchers, winemakers, and industry professionals seeking advanced biotechnological solutions in enology.

Autorentext

Malika Assilova est chercheuse postdoctorale à l'Université du Kazakhstan du Sud. Elle est l'auteur de 7 publications. En 2024, elle a remporté la bourse ' Zhas Galym ' au Kazakhstan.Assel Tleukeyeva, PhD, est une chercheuse avec 34 publications. Ses recherches portent sur la biotechnologie environnementale et le développement durable. Elle est lauréate de la bourse Zhas Galym.