Kvasny Prum. 1986; 32(7-8): 169-173 | DOI: 10.18832/kp1986044

Possibilities to stimulate alcoholic fermentation of grape must by yeast cell wall preparation.Peer-reviewed article

E. MINÁRIK, Z. KUNOVÁ, O. JUNGOVÁ, Z. ŠILHÁROVÁ

Yeast cell wall preparations show stimulating activity on the course of alcoholic fermentation of grape must. A more rapid fermentation start and a more profound sugar fermentation may be achieved. This is evident first of all under unfavorable fermentation conditions (high sugar concentration of the must, presence of fermentation inhibitors). Though the stimulating effect of yeast wall preparation compared with the activator B. cinerea is more gentle, it represents a new effective means applicable in winery practice.
(In Slovak, English summary only)

Keywords: stimulation, alcoholic fermentation, Botrytis cinerea

Published: July 1, 1986