STABILITY OF WINE YEAST DURING LONG-TERM USE OF STARTER CULTURES
- VernacularTitle:酵母菌在红葡萄酒酒精发酵串罐中稳定性研究
- Author:
Hua LI
;
Yan-Lin LIU
;
Zhu-Mei HUI
;
Yan-Fang ZHANG
;
- Publication Type:Journal Article
- Keywords:
Wine yeast, Alcoholic fermentation, Tank to tank culture, Stability
- From:
Microbiology
1992;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
The stability and physiological activity of the wine yeast during long-term tank to tank culture, customary enological practice, were studied under the production conditions. The results indicted that, during about one month of tank to tank culture, the yeast cells could remain the fermentative activity and the fine characters selected of the initiative yeast. On the other hand, it was also observed that, yeast cells'alcoholic fermentation of tank to tank culture might be more active than that of the initiative yeast, perhaps due to the selection by grape musts.
