The effect of addition of sucrose and aeration to grape must on growth and metabolic activity of <i>Saccharomyces cerevisiae</i>

Authors

  • P. Ribéreau-Gayon
  • F. Larue
  • P. Chaumet

DOI:

https://doi.org/10.5073/vitis.1987.26.208-214

Keywords:

must, sugar, oxygen, yeast, growth, metabolism, fermentation

Abstract

Supplementation of grape must with sucrose has an inhibitory effect on yeast growth, but increases the catabolic activity of yeast populations. It is best done after the initial phase of yeast growth (between days 2 and 4), simultaneously to a short period of aeration which stimulates yeast growth and rate of sugar utilisation.

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Published

2015-12-16

Issue

Vol. 26 No. 4 (1987): VITIS

Section

Article

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