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• W2479085451 abstract "This chapter provides the general guidance on the practical application of microbiology to the winery. To activate fermentation, wineries can use either commercial preparations of yeast (or bacteria in the case of malolactic fermentation) or pied de cuve cultures. The use of commercial cultures is now widespread as they are convenient and easy to use, and provide guarantees about the origin of the yeasts. These preparations contain large numbers of viable cells and are used to ensure the rapid establishment of the selected species during fermentation. They may, however, also contain a number of contaminating microbes. The yeast rehydration process is generally similar across different commercial preparations, with seeding always performed at a density of 20 g/hL. The dry yeast is rehydrated in a volume of very warm water at a concentration of 10% weight by volume. This mixture is then shaken gently for 10 min and left to rest for an additional 10 min (maximum 30 min) to allow time for the yeast to become rehydrated." @default.
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• W2479085451 date "2011-01-01" @default.
• W2479085451 modified "2023-10-18" @default.
• W2479085451 title "Applied Wine Microbiology" @default.
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• W2479085451 doi "https://doi.org/10.1016/b978-0-12-375021-1.10014-1" @default.
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