Design and assessment of microencapsulation systems for biologically active agents in homemade sparkling winemaking

Abstract

The purpose of this study is to design and assess the use of microencapsulation systems for delivering yeast during secondary fermentation in sparkling winemaking. Microencapsulation has gained prominence in the food and beverage industry for enhancing product quality and process efficiency. Yeast microcapsules were prepared using polysaccharide matrices specifically alginate and chitosan hydrogels. The process involved utilized injecting a cell suspension into a 1% CaCl2 solution with an optimal yeast-to-alginate ratio of 1:5. The findings demonstrated microencapsulation efficiency of 97.21±1.65% for alginate microcapsules and 95.28 ± 2.31% for chitosan microcapsules. Gas chromatography-mass spectrometry (GC-MS) analysis highlighted improvements in the volatile and non-volatile compounds contributing to an enhanced flavor and aroma profile. Furthermore, the use of natural-origin materials in the microcapsules was found to be non-toxic to yeast cells, supporting their viability and fermentation efficiency. The results suggest that yeast microencapsulation offers significant benefits for winemaking including improved process control and product quality. The practical implication of this study lies in the potential application of microencapsulation technology to improve the efficiency and consistency of fermentation processes, offering a reliable and innovative approach for producing sparkling wine of superior quality.