Abstract:In the wine-making industry, yeast biocapsules, as a novel immobilization method, feature both protective effects and mass transfer efficiency, serving as an important approach to improve yeast performance. In this paper, the co-immobilization of Metschnikowia pulcherrima (Mp) and Aspergillus oryzae (Ao) to prepare Metschnikowia pulcherrima biocapsules (Mpb) was preliminarily investigated. The prepared Mpb were applied in the cold maceration process of wine, with conventional cold maceration with SO? addition (CG) and cold maceration with free Mp cells (MpF) set as controls. The results showed that compared with CG and MpF groups, the cold maceration using Mpb significantly accelerated the alcoholic fermentation rate, and the total sugar content reached the lowest value of 1.260 g/L at the end of fermentation. The ethanol concentration of wine obtained was 9.78 vol%, lower than that of the CG group. Wines from Mp-based cold maceration treatments, especially the Mpb-treated wine, exhibited higher contents of phenolic compounds and anthocyanins as well as stronger antioxidant capacity than those from conventional cold maceration fermentation. Subsequent storage parameter analysis indicated that the Mpb cold maceration process presents remarkable advantages in improving wine quality and storage stability.