Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks

In a process for the production of a fermented alcoholic drink by a fermentation step carried out in the presence of immobilized yeasts, the improvement which comprises preparing the immobilized yeasts for the fermentation by:

• a) dispersing the yeasts in a gellable polysaccharide solution;
• b) gelling the polysaccharide solution containing the yeasts to form a gel enclosing the yeasts;
• c) soaking the gel enclosing the microorganisms in a solution containing a sugar selected from the group consisting of sucrose, glucose and fructose in an amount of at least 500 g/l of the solution and for a period of time sufficient to reach equilibrium;
• d) separating the equilibrated gel containing the yeasts from the solution and recovering the gel;
• e) drying the gel to obtain an at least partially dehydrated gel;
• f) storing the at least partially dehydrated gel;
• and
• g) rehydrating the at least partially dehydrated gel and using the rehydrated gel in the fermentation step.

In a process for the secondary fermentation of wine in the presence of immobilized yeasts, and in closed vessels, the improvement which comprises preparing the immobilized yeasts for the secondary fermentation by:

• a) dispersing the yeasts in a gellable polysaccharide solution;
• b) gelling the polysaccharide solution containing the yeasts to form a gel enclosing the yeasts;
• c) soaking the gel enclosing the microorganisms in a solution containing a sugar selected from the group consisting of sucrose, glucose and fructose in an amount of at least 500 g/l of the solution and for a period of time sufficient to reach equilibrium;
• d) separating the equilibrated gel containing the yeasts from the solution and recovering the gel;
• e) drying the gel to obtain an at least partially dehydrated gel;
• f) storing the at least partially dehydrated gel;
• and
• g) rehydrating the at least partially dehydrated gel and using the rehydrated gel in the secondary fermentation of wine.