Historical Perspective of Starter Cultures

Actively growing yeasts, either recently rehydrated or from starter tanks, should not be transferred directly to chilled musts. As a general 

As is the case with reusing fermentation lees and pomace as starter inocula, the practice of reserving 5% to 10% of a starter for fresh sterile juice will lead to decreased yeast vigor and/or microbial contamination. Further, continual growth under semi-anaerobic conditions results in stressed cells that may neither initiate nor complete fermentation in a timely manner. Because nutrient exhaustion significantly reduces cell 

One difficulty with using WADY is that these cultures are rarely, if ever, pure isolates. In fact, WADY may contain bacterial populations including lactic acid bacteria, contaminants that should not exceed 10 to 10 CFU/g (Foy, 1994b). 

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