We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not be considered on its own since what happens during the rehydration depends on what happened before and will determine what will happen after.
Agostino Cavazza in his presentation, analyzes the physical and chemical aspects of different stress situations which affect the yeast during all these phases as well as the possible risks involved and the response of the yeast. The different factors in play on which it is possible to intervene in order to optimize the yeast potential during the various phases of the fermentation are also discussed: lag phase, exponential and stationary growth.
To face all these stress factors a new approach has been created in order to prepare the yeast for the fermentation, the protocol Mycostart, described by Francesco Rusalen, focuses attention on the metabolic mechanisms that allow for the cell to be ready for the fermentation and hence be provided with optimal development conditions.
The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by Ever
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