Abstract
Yeast starter culture prepared aerobically in grape juice and anaerobically and aerobically in wine medium were used to inoculate tirage at cell densities ranging from 0.8 to 6 x 106 viable yeast per mL; lag phase, growth rate, and fermentation time were measured. Inoculum level determined fermentation time for yeast growth in tirage. The properties of the starter culture influenced growth kinetics; however, the time for fermentation was not significantly affected above an inoculation level of 4 x 106 viable yeast per mL, independent of the method of starter culture preparation.
- Received November 1984.
- Copyright 1986 by the American Society for Enology and Viticulture
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