Abstract
Control of fermentor productivity was examined during the production of fortified sweet wine from grape juice in a one-liter continuous fermentor with a strain of Saccharomyces cerevisiae. Sacch. cerevisiae strain 729 was chosen for detailed study because it is widely used in the Australian wine industry. It was demonstrated that fermentor productivity could be controlled by varying dilution rate and temperature. Dilution-rate control was more suitable for small adjustments to fermentor productivity, whereas temperature control was preferred for large changes in fermentor productivity, such as might be necessary with a decrease in grape supply.
- Received April 1978.
- Revision received November 1978.
- Accepted November 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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