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Production and Utilisation of Yeast Biomass for Wine Fermentation

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Yeasts in the Production of Wine

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Abstract

In this chapter, the current practices in the production of various wine yeasts in the format of active dry yeast (ADY) have been elucidated, with focuses on multi-stage yeast fed-batch fermentation and ADY production using fluid bed drying technology. Even though the equipment and processes currently used to produce wine active dry yeast (WADY) have not be changed significantly in the last 25 years or so, progresses have been made on the process control front during the yeast fed-batch fermentation process. In addition, our understanding of yeast genetics and physiology has tremendously improved. These advances are certainly beneficial for enhancing the production of WADY in terms of both production efficiency and yeast quality.

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Author information

Authors and Affiliations

  1. Lallemand Inc., Montréal, Québec, Canada

    Richard Degré, Forbes Wardrop & Zhigen Zhang

  2. Lallemand S.A.S., Blagnac Cedex, France

    Anne Ortiz-Julien

Authors
  1. Richard Degré
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  2. Anne Ortiz-Julien
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  3. Forbes Wardrop
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  4. Zhigen Zhang
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Corresponding author

Correspondence to Zhigen Zhang .

Editor information

Editors and Affiliations

  1. University of Basilicata, School of Agriculture, Forest, Food and Environmental Sciences, Potenza, Italy

    Patrizia Romano

  2. Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy

    Maurizio Ciani

  3. Food Science and Technology, University of New South Wales School of Chemical Engineering, Sydney, NSW, Australia

    Graham H. Fleet

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Degré, R., Ortiz-Julien, A., Wardrop, F., Zhang, Z. (2019). Production and Utilisation of Yeast Biomass for Wine Fermentation. In: Romano, P., Ciani, M., Fleet, G. (eds) Yeasts in the Production of Wine. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-9782-4_8

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