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Am. J. Enol. Vitic. 38:3:194-198 (1987)
Copyright © 1987 by the American Society for Enology and Viticulture.
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Effect of the Champagne Method of Starter Preparation on Ethanol Tolerance of Yeast

Jean-RÉgis Juroszek 1, Michel Feuillat 1, and Claudine Charpentier 1

1 Laboratory of Enology, Faculty of Sciences, University of Burgundy, P.O.B. 138, 21004 Dijon, France.

The method of proton flux measurement was used in combination with simulation of the traditional starter preparation used in Champagne to show that ethanol tolerance is strongly dependent on growth temperature. The result supports this process which relies on both a progressive lowering of starter temperature and a two-step culture, first in the must and then in the wine.

Submitted on September 25, 1985






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Copyright © 1987 by the American Society for Enology and Viticulture.