Evolution towards fermentation with pure culture yeasts in wine making.
There is currently a great interest by many winemakers in making some of their vinifications by means of pure culture yeasts. We describe, in this paper, the problems encountered in operating this way, the corresponding aims, the method of selecting strains and, more particularly, the possibilities offered by applying yeast genetics.
D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005524:Food Technology; D012440:Saccharomyces / Q000378:metabolism*; D014920:Wine
D000431:Ethanol