Alcoholic fermentation and malolactic fermentation

Active dried yeast (ADY) are found in many different agrifood industries (cheese, beer, bread-making, etc.). In the wine world, they appeared in the 70s and quickly spread with great success. Nowadays, an estimated 3000 tonnes of enological ADY are sold every year. The rate of inoculation reaches nearly 100% in certain regions. A spontaneous alcoholic fermentation (without adding ADY) is generally carried out by several unselected yeast strains. They may come from the grape, but also from equipment or the winery. The risk of alterations and/or faults is greater with natural yeasts. Professor Denis Dubourdieu used to say: “not adding yeast is choosing not to choose, to leave everything to chance.”There are numerous advantages to using ADY...

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