RT Journal Article SR Electronic T1 Experimental Production of Fortified Sweet Wine by Single-Stage Continuous Fermentation. II. Control Procedures for Saccharomyces Cerevisiae JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 88 OP 90 DO 10.5344/ajev.1979.30.2.88 VO 30 IS 2 A1 Robert L. Cootes A1 Peter L. Rogers A1 Terence H. Lee YR 1979 UL http://www.ajevonline.org/content/30/2/88.abstract 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.