METHOD FOR MANAGING FERMENTATION IN FRUIT WINE FERMENTATION USING DRY YEAST BY ACTIVATING THE DRY YEAST WITH WATER

摘要

PPROBLEM TO BE SOLVED: To solve the problems wherein although it has been impossible to know whether the dry yeast has been activated normally with water and is in a fermentable state at the early stage of fermentation, and change is less apt to appear in the indices in temperature management and sugar content management in the initial fermentation stage, even if temperature management and sugar content management are carried out. PSOLUTION: The cell diameter of the water-activated yeast or the increasing rate thereof is used as the index for determining whether the fermentation state is normal or abnormal at an early stage, in the method for producing fruit wine that uses dry yeast by activating dry yeast with water. PCOPYRIGHT: (C)2008,JPO&INPIT