Kvasny Prum. 1990; 36(1): 6-9 | DOI: 10.18832/kp1990002

Improvement of wine-making yeasts. II. Selection and basic genetic characteristics.Peer-reviewed article

S. MICHALČÁKOVÁ, P. SULO, E. ŠTURDÍK, E. MINÁRIK

Using genetical methods 63 strains were selected. For all these strains the following properties were characterized: the basic genetical, biochemical and physiological properties including ploidity, the sexual type, the growth factor requirements, the sensitivity to antibiotics and cooper, the respiration ability and the killing properties. The killing properties of the wine-making yeasts tested were studied more detailed.
(In Slovak, English summary only)

Keywords: wine yeats, genetics, yesats properties, killing yeasts strains

Published: January 1, 1990