Cider Digest #0026

eZine lover (@eZine)

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Cider Digest

 · 7 months ago

Subject: Cider Digest #26 Wed Sep 11 18:00:07 EDT 1991 
Date: Wed, 11 Sep 91 18:00:09 EDT 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #26          Wed Sep 11 18:00:08 EDT 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 
                              
Contents: 
  yeast behavior (mcnally) 
                              
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Date: Wed, 11 Sep 91 09:15:52 -0700 
From: mcnally@pa.dec.com 
Subject: yeast behavior 

 
I've seen the word "attenuative" used to describe yeasts that can stand 
high alcohol, and "unattenuative" to describe those that can't.  This 
is incorrect.  An attenuative yeast is one that can ferment sugars 
more complex than the two-glucose maltose and (some of) its isomers, 
notably malto-triose.  An unattenuative yeast can only ferment simple 
sugars.  The tolerance to alcohol is, I believe, unrelated.  A wine 
yeast need not be attenuative, because the grape (or other fruit) must 
is primarily composed of simple sugars.  Wine can be quite high in 
alcohol, however. 

Then again, I could be wrong. 

- -------------------------------------------------------------------------- 
Mike McNally                                           mcnally@wsl.dec.com 
Digital Equipment Corporation 
Western Software Lab 

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