PT  - JOURNAL ARTICLE
AU  - Robert L. Cootes
AU  - Peter L. Rogers
AU  - Terence H. Lee
TI  - Experimental Production of Fortified Sweet Wine by Single-Stage Continuous Fermentation. II. Control Procedures for <em>Saccharomyces Cerevisiae</em>
AID  - 10.5344/ajev.1979.30.2.88
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 88--90
VI  - 30
IP  - 2
4099  - http://www.ajevonline.org/content/30/2/88.short
4100  - http://www.ajevonline.org/content/30/2/88.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - Control of fermentor productivity was examined during the production of fortified sweet wine from grape juice in a one-liter continuous fermentor with a strain of Saccharomyces cerevisiae. Sacch. cerevisiae strain 729 was chosen for detailed study because it is widely used in the Australian wine industry. It was demonstrated that fermentor productivity could be controlled by varying dilution rate and temperature. Dilution-rate control was more suitable for small adjustments to fermentor productivity, whereas temperature control was preferred for large changes in fermentor productivity, such as might be necessary with a decrease in grape supply.