Effect of yeast amounts on fermentation results of high-sugar winemaking sets [Saccharomyces bayanus]
1992
Wzorek, W. (Szkola Glowna Gospodarstwa Wiejskiego - Akademia Rolnicza, Warszawa (Poland). Katedra Technologii Przemyslu Fermentacyjnego i Owocowo-Warzywnego) | Bugajewska, A. | Zelakiewicz, A.
Sets with the total sugars content 340.9-399.0 g/dm cu. m and yeasts of the Bratislava race from the S. bayanus species, of the Malaga No. 36 and Malaga No. 1m/35 races from the S. cerevisiae species were applied. The fermentation was performed at the temperature of 20 deg C at application of different yeast doses: 5 percent, 10 percent of mother yeast, 5 percent of mother yeast + 1-2-day shaking and yeast slurry in the amount of 1.1-2.0 percent. The best fermentation was found in the case of slurry. The Bratislava race yeasts fermented usually somewhat better that the remaining ones
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