RT Journal Article
SR Electronic
T1 Evaluating Commercial Active Dry Wine Yeasts by Fermentation Activity
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 165
OP 168
DO 10.5344/ajev.1978.29.3.165
VO 29
IS 3
A1 G. Reed
A1 S. L. Chen
YR 1978
UL http://www.ajevonline.org/content/29/3/165.abstract
AB 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 evaluated by determining yeast viability or fermentation activity. Determining viability from the staining of cells is unreliable; cell plating and counting of colonies or microscopic determination of budding cells is time-consuming. Such determinations may reflect the quality of the active dry wine yeast without indicating its performance in winery fermentation. CO2 production rate, however, may reflect actual performance under various fermentation conditions, such as SO2 concentration, yeast concentration, rehydration temperature, storage stability, etc. A recommended method for determining the fermentation activity of ADWY is described.