摘要
Wine yeast, from production to application, traverse an incredible range of environments. Central to their ability to not only survive but to thrive throughout this journey is their capacity to transform themselves in response to the varied conditions encountered. Wine yeast resilience alone, however, is insufficient. Producers and winemakers must be assiduous in their use of wine yeast with an understanding of yeast requirements throughout the process to achieve optimal results. Active dried yeast (ADY) starter cultures for initiating grape must fermentations are convenient, reliable and available for a wide range of strains suited to different wine types. These benefits cannot be fully realised without optimisation of: their production; reactivation of the dried product prior to inoculation; and appropriate nutrient management during fermentation. This review discusses current knowledge on production of Saccharomyces ADY for greatest biological stability and activity, and factors that affect their activity following rehydration and inoculation into grape must. The efficacy of various types of commercial additives used in reactivation of ADY and, winemaking interventions and nutrients that are used to optimise fermentation are also discussed. .overlined { text-decoration: overline; } .struck { text-decoration:line-through; } .underlined { text-decoration:underline; } .doubleUnderlined { text-decoration:underline;border-bottom:1px solid #000; } View Full Article (HTML) Enhanced Article (HTML) Get PDF (141K)Get PDF (141K) More content like thisFind more content: like this articleFind more content written by: S.A. Schmidt P.A. Henschke All Authors
摘要译文
葡萄酒酵母，从生产到应用，遍历环境的一个令人难以置信的范围中央对他们不仅生存下来，但整个旅程蓬勃发展的能力是他们的回应改造自己所遇到的各种条件的能力单独酒酵母的韧性，但是，是不充分生产商和酿酒商必须在其与酵母的需求的理解利用酒曲的整个过程，以达到最佳的效果孜孜以求活动干酵母（ADY）发酵剂培养发起葡萄汁发酵是方便，可靠，可适合不同酒种范围广株这些优势不能充分发挥，而不优化：他们的生产;在接种前干燥产品的活化;和发酵过程中适当的营养管理本文综述了对生产酿酒ADY为最大的生物稳定性和活性当前的知识，以及影响以下补液并接种入各类ADY和再活化使用的商用添加剂的葡萄mustThe功效其活性的因素，被用于优化发酵酿酒的干预和营养物质也讨论竜verlined {文字修饰：上划线; }竤卡车{文字装饰：线通过; }下划线{文字装饰：下划线; }竏oubleUnderlined {文本装饰：下划线;下边框：1px的固体＃000;}查看全文（HTML）增强文章（HTML）获取PDF（141K）获取PDF（141K）更多内容，如thisFind更多的内容：像这样的articleFind更多的内容写的：•施密特窤P窤亨施克所有的著者
S.A. Schmidt[*] and P.A. Henschke. Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice[J]. Australian Journal of Grape and Wine Research, 2015,21(Sup1): 651-662