Original research articles

Levures sèches actives de vinification. 2e partie et fin : utilisation et évaluation

Abstract

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.

Authors


J. K. Kraus

editorialsecretary@oeno-one.eu

Affiliation : Universal Foods Corporation, Milwaukee, VA/isconsin, 53201 (U.S.A.)


G. Reed

Affiliation : Universal Foods Corporation, Milwaukee, VA/isconsin, 53201 (U.S.A.)


Jean-Claude Villettaz

Affiliation : Société Suisse des Ferments S.A. Mulhauser Str. 70, CH.4056, Bâle (Suisse)

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