STUDY ON FERMENTATION CHARACTERISTICS OF CHAMPAGNE YEAST
- VernacularTitle:香槟酒酵母的发酵性能试验研究
- Author:
Yousheng CAO
;
Zhongmin LIU
;
- Publication Type:Journal Article
- Keywords:
Champagne yeast;
Sparkling wine;
Second fermentation
- From:
Microbiology
1992;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Sixteen strains of champagne yeasts have deen tested for fermentation characteristies. The results show : C_1, C_3, C, have excellent properties such as high fermentation activity, tiny foam, excellent flocculation and tolerance to alcohol and sulfur dioxide. It is very satisfactory to use them in second fermentation of champagne.
