PT - JOURNAL ARTICLE AU - George Thoukis AU - Gerald Reed AU - R. J. Bouthilet TI - Production and Use of Compressed Yeast for Winery Fermentation AID - 10.5344/ajev.1963.14.3.148 DP - 1963 Jan 01 TA - American Journal of Enology and Viticulture PG - 148--154 VI - 14 IP - 3 4099 - http://www.ajevonline.org/content/14/3/148.short 4100 - http://www.ajevonline.org/content/14/3/148.full SO - Am J Enol Vitic.1963 Jan 01; 14 AB - Pressed yeast cake as the sole fermenting vehicle was successfully used by Gallo Wineries during the 1962 vintage season.The advantages of this process outweigh any possible disadvantages by far. It has been possible to reduce the levels of sulfur dioxide needed for clean fermentation, increase the continuity of quality in the finished wines and eliminate the laborious steps involved in the traditional preparation of yeast starters.