Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation

Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation

An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast prepara...

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Bibliographic Details
Main Authors: Marina Bely, Isabelle Masneuf-Pomarède, Denis Dubourdieu
Format: Article
Language:English
Published: International Viticulture and Enology Society 2005-12-01
Series:OENO One
Subjects:
Saccharomyces cerevisiae
inoculum
botrytized must
volatile acidity
enology
Online Access:https://oeno-one.eu/article/view/886

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