Original research articles

Les causes, la prévention et le traitement des arrêts de la fermentation alcoolique

Abstract

In complete nutritive medium rich in sugar, such as grape must, the inhibition of alcoholic fermentation is caused by substances produced by the yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves. Among these are decanoic and octanoic acids and their corresponding ethyl esters ; their adsorption by yeast ghosts permits the prevention and treatment of fermentation stoppages (Patent n° 8309215).

Authors


Catherine Geneix

Affiliation : Institut D'OEnologie, Université de Bordeaux II, 351, cours de la Libération, 33405 Talence cedex (France)

editorialsecretary@oeno-one.eu

Suzanne Lafon-Lafourcade

Affiliation : Institut d'OEnologie, Université de Bordeaux II & Institut National de la Recherche Agronomique, 351, Cours de la Libération, 33405 Talence Cédex (France)


Pascal Ribéreau-Gayon

Affiliation : Faculté d’OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence cedex (France)

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