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The use of a coulter counter to study the alcoholic fermentation in enological conditions

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Biotechnology Techniques

Summary

A Coulter counter was used to rapidly determine the exact stage of alcoholic fermentation of wine musts on a growth and mortality curve. By this technique it was also possible to check the yeast population involved in this fermentation and detect assimilable nitrogen deficiencies of musts.

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Authors and Affiliations

  1. Laboratoire de Microbiologie des Fermentations, INRA, Institut des Produits de la Vigne, 2 Place Viala 34060, Montpellier Cedex 1, France

    J. M. Sablayrolles & P. Barre

Authors
  1. J. M. Sablayrolles
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  2. P. Barre
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Sablayrolles, J.M., Barre, P. The use of a coulter counter to study the alcoholic fermentation in enological conditions. Biotechnol Tech 6, 15–18 (1992). https://doi.org/10.1007/BF02438680

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  • DOI: https://doi.org/10.1007/BF02438680

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