Alleviation of stuck wine fermentations using salt‐preconditioned yeast

作者：Stelios Logothetis; Elias T Nerantzis; Panagiotis Tataridis; Anna Goulioti; Anastasios Kannelis; Graeme M Walker

来源：Journal of the Institute of Brewing, 2014, 120(3): 174-182.

DOI：10.1002/jib.143

• salt preconditioning
• wine yeast
• Saccharomyces cerevisiae
• non‐ Saccharomyces
• stuck fermentation

The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine‐making yeast strains of Saccharomyces cerevisiae , and two non‐ Saccharomyces yeast strains associated with wine must microflora ( Kluyveromyces therm...