The use of fructophyllic yeasts to prevent lagging fermentations
Jolly, N P
Du Plessis, H
Manual, F M
Stuck and lagging fermentations are found periodically in the South African wine industry. There are numerous causes including incorrect choice of yeast strain, incorrect yeast rehydration procedures, incorrect temperature control during fermentation, inadequate yeast nutrition and high ethanol levels during the latter part of fermentation. Another reason may be an imbalance between fructose and glucose, especially near the completion of high sugar fermentation, making it impossible for the glucophyllic Saccharomyces cerevisiae wine yeast to ferment.
The aim of this project is: the use of fructophyllic yeasts to alleviate the glucose-fructose imbalance during a stuck or lagging fermentation to use fructophyllic yeasts for the prevention of lagging and stuck fermentations where glucose-fructose imbalances can be predicted.
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Jolly, N P. 2007. The use of fructophyllic yeast for a co-inoculated fermentation of grape juice. Paper presented at the 8th International Symposium on Innovations in Enology. 22-23 April, Stuttgart-Kilesberg, Germany.
Jolly, N P, Hart, R and Du Plessis, H. 2008. The new generation of wine yeasts and bacteria strains. Presentation at the South African Society for Enology and Viticulture and Winetech Information Day. 18 April, Stellenbosch, South Africa.
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Jolly, N P. 2009. The management of glucose and fructose ratios in must during fermentation. Presentation at the Winetech and VinPro Information Day. ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa.
Jolly, N P. 2009. Improving fermentation efficiency and wine quality by the use of selected non-Saccharomyces yeasts. Paper presented at the 4th International Congress of the South African Society for Enology and Viticulture. 28-30 July, Cape Town, South Africa.
Jolly, N P. 2009. Non-Saccharomyces yeast and wine production. Lecture. University of Stellenbosch. Institute for Wine Biotechnology. 12 November, Stellenbosch, South Africa.
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