RT Journal Article
SR Electronic
T1 The Kinetics of Yeast Growth and Sugar Utilization in Tirage: The Influence of Different Methods of Starter Culture Preparation and Inoculation Levels
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 72
OP 76
DO 10.5344/ajev.1986.37.1.72
VO 37
IS 1
A1 Paul R. Monk
A1 R. James Storer
YR 1986
UL http://www.ajevonline.org/content/37/1/72.abstract
AB 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.