Yeast hulls: effect on spontaneous fermentation in different vinification conditions

Yeast hulls: effect on spontaneous fermentation in different vinification conditions

The effect of the addition of yeast hulls in vinification was investigated during three consecutive years. The study was carried out in the experimental winery of C.I.D.A in La Rioja (Spain) with free running white grape juice of the Viura variety. Four different vinifications were studied. In two o...

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Bibliographic Details
Main Authors: Rosa López, Pilar Santamaría, Sara Epifanio, Patrocinio Garijo, Ana Rosa Gutiérrez
Format: Article
Language:English
Published: International Viticulture and Enology Society 2000-09-01
Series:OENO One
Subjects:
yeast hulls
yeasts
stuck fermentation
Online Access:https://oeno-one.eu/article/view/1002

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