Utilization of Pressed Yeast for Apple Wine Making (Part I)

Influence of SO₂ on the Pressed Yeast Method

Abstract

Apple wine were made with use of pressed yeast, in place of a starter. The pressed yeast for wine making, OC No.2, was prepared in the same way as sake yeast cultivating in molasses media.
A main different point of the apple wine making from the sake brewing is to add SO₂ to the apple must before fermentation.
If the pressed yeast was fed to the must containing more than 100 ppm SO₂ in an amount of 2.5 million cells per ml, the must could not be fermented. However, the yeast became to ferment the must added with 100 ppm of SO₂ by domesticating them in a SO₂ containing juice.
A practical apple wine production was carried out in the 6, 000 liter fermenter, applying the SO₂ domestication method.
The apple wine produced had the same analytical components and good quality as the one produced with the usual 6 percent starter.