Abstract
It was determined, by organoleptic tests, thet when wine yeasts "M" and "P" ferment musts low in nitrogen, better flavours are developed when the fermentation tends to stick. These flavours may be produced by the liberation of yeast nutrient because some of the yeast cells start to bud. It is interesting to note that when some wines which have appeared stable for a long time at elevaled gravities, if allowed to stand on their lees, can and do start to re-ferment.
Yeast "M" produced earlier, flavour development than yeast "P" and while a quicker fermenter under normal conditions, was generally slower in the experimental fermentations carried on.
- Copyright 1952 by the American Society of Enology
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