ESL 2006: New trends in the use of specialty inactivated yeast during winemaking

Proceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their products in winemaking.  Topics presented included effects of inactivated dried yeast in fermentation, the complexities of yeast cell walls and what they offer to wine, and how mannoproteins interact with wine polyphenols.

Cahier18e Lall