PT - JOURNAL ARTICLE AU - Paul R. Monk AU - R. James Storer TI - The Kinetics of Yeast Growth and Sugar Utilization in Tirage: The Influence of Different Methods of Starter Culture Preparation and Inoculation Levels AID - 10.5344/ajev.1986.37.1.72 DP - 1986 Jan 01 TA - American Journal of Enology and Viticulture PG - 72--76 VI - 37 IP - 1 4099 - http://www.ajevonline.org/content/37/1/72.short 4100 - http://www.ajevonline.org/content/37/1/72.full SO - Am J Enol Vitic.1986 Jan 01; 37 AB - Yeast starter culture prepared aerobically in grape juice and anaerobically and aerobically in wine medium were used to inoculate tirage at cell densities ranging from 0.8 to 6 x 106 viable yeast per mL; lag phase, growth rate, and fermentation time were measured. Inoculum level determined fermentation time for yeast growth in tirage. The properties of the starter culture influenced growth kinetics; however, the time for fermentation was not significantly affected above an inoculation level of 4 x 106 viable yeast per mL, independent of the method of starter culture preparation.