Kvasny Prum. 1990; 36(12): 360-363 | DOI: 10.18832/kp1990042

Improvement of hybrid yeast strains with better flocculating properties for white wines production.Peer-reviewed article

O. CVĚTANOV, K. LACHČEV, M. PEČEVA

The selection of hybrid yeast strains with better flocculating properties for white wine-making was made. The hybridization of the production wine-making strain 13a (Varna84) with the haploid strain 4G-K4 resulted in the hybrid strain having the very good flocculation ability. Its fermentation activity was increased using inbreeding. These selected hybrids of the fourth generation K94 and K96 have a better flocculating ability and a high fermentation activity in comparison to the parent strain 13a. The treatment of young white wines is more simple if these hybrid strains are used.
(In Czech, English summary only)

Keywords: wine, yeasts, hybrid, fermentation

Published: December 1, 1990