Kvasny Prum. 1990; 36(7): 196-199 | DOI: 10.18832/kp1990025

Improvement of wine-making yeasts. III. Techniques used.Peer-reviewed article

S. MICHALČÁKOVÁ, E. ŠTURDÍK

The methods for yeast improvements (selection, induced mutagenesis, hybridization, protoplast fusion, technique of recombinant DNA) and their applications for an obtaining of new strains suitable in a wine-making are outlined in the article. The selection techniques permitting to obtain strains resistent to copper and ethanol and the mutation procedures and the protoplast fusions resulting in a preparation of respiratory deficient mutants and the killers of wine-making yeasts are discussed in details.
(In Slovak, English summary only)

Keywords: wine yeasts, selection, mutation procedures, protoplast fusion

Published: July 1, 1990