PROELIF

Proelif is a product conceived for the production of sparkling wines with the “classic method”, with no remuage. Immobilized yeasts have the advantage that they are easy to be dosed and can be easily extracted from wine just after the fermentation has totally or partially run. One of the procedures the most frequently utilized to immobilize micro-organisms is their encapsulation inside an alginate matrix permeable to substrates and to the metabolites synthesized by their activity, not enabling the yeast dispersion. Proelif is obtained by the encapsulation of Saccharomyces cerevisiae yeasts in alginate and is in the form of dehydrated beads with a diameter of about 2 mm.