TY - JOUR T1 - Production and Use of Compressed Yeast for Winery Fermentation JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 148 LP - 154 DO - 10.5344/ajev.1963.14.3.148 VL - 14 IS - 3 AU - George Thoukis AU - Gerald Reed AU - R. J. Bouthilet Y1 - 1963/01/01 UR - http://www.ajevonline.org/content/14/3/148.abstract N2 - 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. ER -