Kvasny Prum. 1960; 6(10): 229-231 | DOI: 10.18832/kp1960044

Structure of the yeast flora grapes and musts.Peer-reviewed article

E. MINÁRIK

The yeast flora from grapes and musts originating in the vine-region of Malé Karpaty, was thoroughly studied. A wide range of species consisting chiefly of Saccharomyces species was found. In all of the musts examined Saccharomyces vini was present which belongs to the most widespread yeasts at all. Kloeckera apiculata, Candida pulcherrima, Saccharomyces uvarum and Torulaspora rosei may be also counted to the dominant yeast species of grapes and musts of this region. The fermentation of must is mostly inciated by the association of Kloeckera apiculata - Candida pulcherrima and carried on by Saccharomyces vini. The weak resistance towards alcohol and average sugar concentration of Kloeckera apiculata and especially that of Candida pulcherrima is underlined. For these reasons the use of pure yeast cultures for large - scale fermentation in the wineries, especially for the red wine fermentation and generally in unfavourable conditions is advised.
(In Slovak, English summary only)

Keywords: grapes, must, yeast flora

Published: October 1, 1960