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3. Conditions of Yeast Development

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch3

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) Conditions of Yeast Development, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch3

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • monitoring and controlling fermentations;
  • fermentation kinetics;
  • yeast growth cycle;
  • epifluorescence techniques;
  • stuck fermentations;
  • nitrogen fertilization;
  • fermentation activators;
  • winemaking yeast starters

Summary

This chapter contains sections titled:

  • Introduction

  • Monitoring and controlling fermentations

  • Yeast growth cycle and fermentation kinetics

  • Nutrition requirements

  • Fermentation activators

  • Inhibition of the fermentation

  • Physicochemical factors affecting yeast growth and fermentation kinetics

  • Stuck fermentations

  • References

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