Yeast stability tests on dessert wines

Authors

  • M. A. Amerine Department of Viticulture and Enology, University of California, Davis
  • R. E. Kunkee Department of Viticulture and Enology, University of California, Davis

DOI:

https://doi.org/10.5073/vitis.1965.5.187-194

Abstract

California musts were fortified at various stages of fermentation to test the applicability of the DELLE equation, i. e., dependency of inhibition of fermentation on the sum (DELLE units) of the percentage of sugar plus 4.5 times the percentage of alcohol, by volume. For fortification, alcohol was added to fermenting musts to give final concentrations from 11 to 19 percent. The resultant DELLE units, calculated from chemical analyses of lots in which fer,mentation was inhibited, were dependent upon stage of fermentation at which .fortified, variety of must, and strain of wine yeast. Higher DELLE units were required for stabiHty when the fortification was made in the late stages of fermentation, compared to early stages, and Chardonnay must required !higher DELLE units for stability than did Sauvignon blanc or Semillon musts. Montr,achet and Champagne strains of Sacchiaromyces cerevisiae var. ellipsoideus required lower DELLE units to give complete inhibition of fermentation than did Burgundy strain.

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Published

2017-02-22

Issue

Vol. 5 No. 3 (1965): Vitis

Section

Article

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