The stimulatory action produced by yeast ghosts on alcoholic fermentation is greatest when they are added to the grape must after the fermentation of the first 50 g per liter of sugar. If they are added either before or after this point, their effect is diminished. This stimulation acts along with existing traditional fermentation activators. In stuck wine, the treatment with yeast ghosts must be followed by an inoculation of a yeast population in su'table physiological state.
(1) Travail effectué avec le concours du Conseil Interprofessionnel du Vin de Bordeaux.
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