Alginate

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Alginates are the salts of alginic acids, which are obtained from certain brown algae and have been in use in the food and beverage industry for a very long time. Due to their adsorptive effect, they are mainly used in food to thicken sauces and stabilise beer foam. In the production of sparkling wine, the very labour-intensive remuage (shaking) of the bottles is facilitated by new processes using alginates.

During bottle fermentation, the alginates prevent the yeast deposit from sticking to the bottle wall, thereby facilitating and accelerating remuage. Another option is to place permeable capsules filled with alginate (French: microbilles or billes) in the bottle to which the yeasts adhere. Once fermentation is complete, the capsules slide down into the neck by themselves and are removed with the yeast sediment (just like the yeast residue in the conventional process). See also a list of all substances under wine-making agents.

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