Open AccessLevures sèches actives de vinification. 2e partie et fin : utilisation et évaluation
Author(s) -
J. Kraus,
Gerald Reed,
Jean-Claude Villettaz
Publication year - 1984
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.1984.18.1.1760
Subject(s) - yeast , valuation (finance) , food science , biology , chemistry , biochemistry , business , finance
The present paper describes the various possibilities of yeast addition and the advantages of active dry yeasts over yeast suspensions. The registered differences between selected yeast strains as well as between active dry yeast preparations, made from the same yeast strain are discussed in detail. The acceptance of active dry yeasts as well as their importance on the actual market are briefly discussed. Finally the use of some parameters for a more objective evaluation of the quality of yeast strains is briefly mentionned.