摘要
The process of reactivating the yeast preparation and inoculating it into the must constitutes a critical stage in the management of alcoholic fermentation.
Various parameters condition the efficiency of active dry yeast (ADY) reactivation for oenological use: temperature, composition of the medium (concentration of sugar and assimilable nitrogen), the way of dispersion in water and associated hydration times.
This paper reports the results of experiments aimed at evaluating the effects of mode of dispersion in water (38 °C) and of rehydration timing on the recovery of ADY vitality during the reactivation stage. The experimentation, carried out on a broad statistical basis, made it possible to determine that the currently suggested rehydration stage carried out with pre-soaking as presently envisaged in standard protocols, does not improve the vitality of the preparation, while efficient stirring of the preparation during the rehydration stage leads to a higher recovery of the vitality of the ADY with optimization of the procedure with reactivation times of 120 min.
摘要译文
重新激活酵母制剂并接种到必须的过程构成了酒精发酵管理的关键阶段。各种参数调节用于酿酒用途的活性干酵母（ADY）再活化的效率：温度，培养基的组成（糖和可吸收的氮的浓度），在水中分散的方式和相关的水合时间。论文报道了旨在评估在水中的分散模式（38℃）和再水化时间对恢复活化期ADY活力的影响的实验结果。在广泛的统计基础上进行的实验表明，使得有可能确定目前建议的补水阶段是按照标准方案中目前设想的预浸泡进行的，不会提高制剂的活力，而在再水化阶段期间制剂的有效搅拌导致更高的ADY活力恢复，优化程序，再活化时间为120分钟。
RobertoFerrarini[a];EnricoBocca[b];AgostinoCavazza[c];. Mechanical dispersion procedures improve the rehydration of active dry yeast[J]. Enzyme and Microbial Technology, 2007,40(5): 1251-1255