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Inactivated yeasts: production and technological characteristics
Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
Published on: 17/02/2020
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STABILITY TESTS

STABILITY TESTS

The STABILITY TESTS contain procedures for determining the tartrate stability of wine, identifying iron, oxidative, and copper hazes, measuring browning and the Laval test for determining volatile acidity stability.

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