TY - JOUR T1 - The Kinetics of Yeast Growth and Sugar Utilization in Tirage: The Influence of Different Methods of Starter Culture Preparation and Inoculation Levels JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 72 LP - 76 DO - 10.5344/ajev.1986.37.1.72 VL - 37 IS - 1 AU - Paul R. Monk AU - R. James Storer Y1 - 1986/01/01 UR - http://www.ajevonline.org/content/37/1/72.abstract N2 - 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. ER -