Kvasny Prum. 1989; 35(5): 141-147 | DOI: 10.18832/kp1989019

Biotechnological properties of yeast isolated for secondary fermentation of wine. Part I. Autoselective effect, isolation and identification of yeast for wine-making.Peer-reviewed article

F. MALÍK, V. VOLLEK, J. HRONČEK, E. MORVAYOVÁ

Using the autoselective effect some significant yeast strains for wine-making has been isolated from a secondary fermentation of wines from South Moraviaviticultural region. Ten yeast strains were obtained from the following laboratory selection. The strains had a high resistance to alcohol and they were suitable for the application in a secondary fermentation of wine. All the strains belong to Saccharomyces cerevisiae.
(In Slovak, English summary only)

Keywords: autoselective effect, wine yeasts, isolation

Published: May 1, 1989