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- Registriert: Mi 7. Sep 2011, 11:29
Starmerella bacillaris (...) Apart from the producing dry wines with less alcohol Starmerella has the additional potential advantage over Saccharomyces of making them texturally richer. This is because of the way it transforms fructose into glycerol. Gobert told Vitisphere that "It's in the mouth that you can feel the difference in alcohol. There is less dryness and a 'burning' sensation. The wines are fresher and more balanced. Starbella also gives them more volume and, because of its glycerol production, more fat.”
(Quelle)
Staramella-Hefen sind übrigens auf "Hochzuckerumgebungen" spezialisiert, also wird der Zucker sämtlich vergoren.
Cheers,
Ollie