Abstract
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.
- Copyright 1963 by the American Society for Enology and Viticulture
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Vol 14 Issue 3
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