Researchers have developed a new method for producing sparkling wines by encapsulating yeast in small beads, eliminating the need for traditional secondary fermentation in the bottle. Secondary fermentation in the bottle involves adding yeast to the bottle after alcoholic fermentation has already taken place. The yeast breaks down sugars, allowing foam to form. This innovation simplifies the production process and reduces equipment costs for winemakers.
This technique offers an accessible alternative for small and medium-sized wineries to produce high-quality sparkling wines without significant investment in specialized equipment, potentially democratizing the sparkling wine market.