Yeast encapsulation and sparkling wines production

Sparkling wine production involves a complex and labour-intensive process, which may represent a true challenge for winemakers to reliably produce high-quality products. Encapsulation, a technique that involves coating substances within a protective layer, is a promising technology that can help to improve the efficiency and quality of the secondary fermentation of base wine since it can permit a renovate management of yeast resources throughout the fermentation process. As well as optimising the secondary fermentation process, yeast starter encapsulation allows greater control over carbonation and the flavour profile of sparkling wines. Encapsulation also mitigates potential microbial contamination, providing a more controlled and stable environment for the fermentation process. At the same time, sparkling wine represents an environment with various peculiarities that require optimisation efforts to effectively valorise encapsulation in this sector. In this context, this chapter aims to highlight the potential of encapsulation processes in promoting innovation in sparkling wine production, emphasising the need for further research and development in this area.