Kvasny Prum. 1962; 8(9): 193-195 | DOI: 10.18832/kp1962029

Standardization of beer and wine yeast.Peer-reviewed article

A. KOCKOVÁ-KRATOCHVÍLOVÁ

The authoress has selected, classified and evaluated several strains of beer and wine yeasts. The most typical of them, i. e. strains with distinctly defined properties, can be taken as standards for comparison tests. The authoress recommends to extend the research work, study more strains and pay a special attention to the presence of sulphur dioxide, fermentation temperature, properties important for continuous technology, behavior of rawcereals in mixtures consisting of several components etc.
(In Slovak, English summary only)

Keywords: yeats, wine, beer

Published: September 1, 1962