Kvasny Prum. 1989; 35(11): 325-327 | DOI: 10.18832/kp1989042

Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Part III. Biochemical properties of isolated wine-making Yeasts.Peer-reviewed article

F. MALÍK, S. MICHALČÁKOVÁ, D. ŠMOGROVIČOVÁ, E. MORVAYOVÁ, A. KUKÁŇOVÁ

Significant biochemical properties of 17 production strains of wine-making yeasts were observed and evaluated. From the standpoint of respiratory properties the highest RQ value was achieved with our strain S. cerevisiae 2C. Satisfactory results have also been obtained with the alcohol resistant strain S. cerevisiae 6C being isolated by authors. The metabolic activity of inoculating material of the individual strains is detected by acidification properties. The highest change of pH in the mixture of glucose and fructose was achieved with the comparative strain S. cerevisiae 13 RVV after 20 min (DpH₂₀ = 1,63). The results of respiration and acidification measurements give better characteristics of biotechnologic properties of yeasts isolated from the South Moravia viticulture region.
(In Slovak, English summary only)

Keywords: wine, fermentation, yeats, alcohol resistency

Published: November 1, 1989