Kvasny Prum. 1986; 32(2): 29-33 | DOI: 10.18832/kp1986007

Results of application of active dry wine yeast in Czechoslovak wine making.Peer-reviewed article

F. MALÍK, V. HACAJ, P. HANDZUŠ, A. DOBOŠ, G. VOJTEKOVÁ, A. ŠŤASTNÝ, L. HRDNA

This paper deals with pilot-plant fermentation experiments of grape must and sparkling wine with preparation of active dry wine yeast in vintage 1984. The course and results of fermentations realized spontaneously and biologically by regulated fermentation in total volume 1400 hl, documented the advantage of the "pure" fermentation pathway. Most of the wines fermented with pure yeast cultures may be characterized by higher level of alcohol and lower concentration of volatile acid and acetaldehyde. Sensoric evaluations of test wines coming from seven wineries all in favour of wines fermented with active dry wine yeast preparations.(In Slovak, English summary only)

Keywords: wine, yeasts, fermantation, ethanol

Published: February 1, 1986