Levures sèches actives de vinification. lre partie : fabrication et caractéristiques
The development of pure, selected wine yeast strains for propagation in wineries is described. Since 1962 such wine yeast strains have also become available in the form of commercial active dry yeasts for mass inoculation of musts. About 16 such strains of the species S. cerevisiae, S. bayanus, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1983-06-01
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| Series: | OENO One |
| Online Access: | https://oeno-one.eu/article/view/1776 |