Kvasny Prum. 1986; 32(3): 58-61 | DOI: 10.18832/kp1986012

Further knowledge on the influence of yeast starter amount and the activator Botrytis cinerea on the course of fermentation of musts under unfavorable conditions.Peer-reviewed article

E. MINÁRIK, V. KUBALOVÁ, Z. ŠILHÁROVÁ

Musts with higher sugar content or occurrence of inhibitors may be fermented more profoundly and rapidly by elevated yeast starter amounts, first of all in the presence of the activator Botrytis cinerea. 5-6 per cent yeast starter by volume and 150-250 mg . l^-1 of the activator are recommended. As a result higher alcohol and lower volatile acid levels may be achieved even under unfavorable conditions of fermentation.
(In Slovak, English summary only)

Keywords: must, fermantation, activators of alcoholic fermentation, fermentation of must ferment of pure cultures, Botrytis cynerea

Published: March 1, 1986