Les causes, la prévention et le traitement des arrêts de la fermentation alcoolique
Catherine Geneix, Suzanne Lafon-Lafourcade, Pascal Ribéreau-Gayon
OENO One · 1983
doi:10.20870/oeno-one.1983.17.3.1772 (opens in a new tab)
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Abstract
In complete nutritive medium rich in sugar, such as grape must, the inhibition of alcoholic fermentation is caused by substances produced by the yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves. Among these are decanoic and octanoic acids and their corresponding ethyl esters; their adsorption by yeast ghosts permits the prevention and treatment of fermentation stoppages (Patent n° 8309215).
Abstract licence: CC BY
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