Open AccessLevures sèches actives de vinification. lre partie : fabrication et caractéristiques
Author(s) -
J. Kraus,
Gerald Reed,
Jean-Claude Villettaz
Publication year - 1983
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.1983.17.2.1776
Subject(s) - yeast , wine , food science , chemistry , biology , biochemistry
The development of pure, selected wine yeast strains for propagation in wineries is described. Since 1962 such wine yeast strains have also become available in the form of commercial active dry yeasts for mass inoculation of musts. About 16 such strains of the species S. cerevisiae , S. bayanus , and S. fermenati are now available. Their method of production, their composition, stability, number of viable cells, and re-hydration before use are described.