Fermentative capacity of residual wine yeast

Oprean, L. and Darie, N. and Gaspar, E. (2005) Fermentative capacity of residual wine yeast. Acta Alimentaria, 34 (2). pp. 187-191. ISSN 0139-3006

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Abstract

The yeast biomass, remaining after drawing off the young wine, has not entirely lost either its viability or its fermentative capacity. There have been studies on the possibilities of yeast reusing in a fermentative process in order that an alcoholic liquid should be obtained either for vinegar production or for distillable alcohol. High CO₂ level was obtained when a 20% saccharose concentration in syrup was established. Inoculating 20% residual wine yeast, the maximum fermentative activity occurs after two days. The study results suggest the residual wine yeast, which acts upon some syrup, should not have less than 15% or more than 25% sugar in order to avoid a heavy and lingering fermentation or plasmolysis.

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