It is widely accepted that active dry wine yeasts (ADY) must be rehydrated before addition to
musts. Current rehydration procedures are over 15 years old and may not be optimal for the …

In winemaking, spontaneous grape must fermentations have been replaced by inoculation
of commercial active dry wine yeast (ADWY). Yeast rehydration is the key to avoiding stuck …

The rehydration of selected active dry yeasts is essential for improving control of the wine
fermentation process. To help yeast cells withstand the extreme conditions to which they are …

The effects of rehydration media and temperature on resulting fermentation activity were
studied for nine commercial and experimental active dry wine yeasts. Water and grape juice …

Fermentation kinetics of nine commercial yeast strains, inoculated at different doses, were
studied in a dry wine with fructose added up to 18 or 20 g/L. The ability to complete …

Wine yeast, from production to application, traverse an incredible range of environments.
Central to their ability to not only survive but to thrive throughout this journey is their capacity …

Active dry wine yeast (ADWY) in bulk form suitable for winery use has become available
commercially. The performance of such yeasts under commercial conditions can be …

The production of sparkling wines is the result of two consecutive alcoholic fermentations.
The first is the fermentation of the grape juice, through which the base wine is obtained …

The most diffused starter formulation in winemaking is actually represented by active dry
yeast (ADY). Spray‐drying has been reported as an appropriate preservation method for …

Low-temperature fermentations (13° C) are considered to improve wine aromatic profiles.
However, because the risk of stuck and sluggish fermentations is high, these fermentations …