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

摘要

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...