Abstract
The use of pure yeast-cultures in Australian winemaking has been reviewed, from the point of view of the primary fermentation of the must and the secondary fermentations in flor type sherry and sparkling wines. It is estimated that about three quarters of the wine produced is made with the aid of selected yeast starters, and the methods of use are briefly described. The flor yeasts are used widely and it is estimated that about 9 per cent of the fortified beverage wine produced is put on flor.
Australian researches on wine and flor yeasts and their application to winemaking have been reviewed.
- Copyright 1955 by the American Society of Enology
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