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Killer yeasts - cause of stuck fermentations in a wine cellar
(South African Society for Enology and Viticulture, 1986)
Sluggish fermentations in five fermenters in a wine cellar were investigated. Methylene blue-stains of yeast suspensions revealed that approximately 90% of the total yeast population in each of the fermenters were dead. ...
Relationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperatures
(South African Society for Enology and Viticulture, 1989)
The effects of temperature and fermentation stage on the cellular concentrations of unsaturated and saturated fatty acids on the fermentation abilities of four different Saccharomyces cerevisiae wine yeasts were studied ...