Abstract
A rapid test to evaluate the adaptive state of active dry yeast (ADY) starters used in continuous sparkling wine production is proposed. This method is based on the determination of an exponential constant of ethanol-enhanced passive proton diffusion across the yeast plasma membrane, which can be estimated rapidly and easily. A correlation was found (correlation coefficient = 0.929) between the enhancement constant k and the specific death rate of yeast populations (harvested at different stages of starter preparation) cultivated in tirage conditions under 5.1 ± 0.1 x 105 Pa CO2 pressure. The results support the method validity and suggest the importance of an ADY adaptation prior to tirage inoculation.
- Received September 1988.
- Copyright 1990 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.