Kvasny Prum. 1972; 18(6): 130-133 | DOI: 10.18832/kp1972010

Yeast and other fermenting microorganisms typical for the Nitra growing district.Peer-reviewed article

V. STOLLÁROVÁ

In the frame of research works on the ecology of natural sorts yeast present in the Nitra vine growing district samples were cellars. The work took three years [ 1967-1969] and 394 strains of yeast were identified. They  represent 3 sporogenous genera, viz.: Saccharamyces, Hansennula, and Pichia and 4 asporogenous genera, viz.: Kloeckera, Candida, Torulopsis and Rhodotorula.  It can be seen that in the yeast flora on grapes and in wine cellars in the first stages of fermentation predominate asporogenous species: Kloeckera apiculata and Candida pulcherrima. They start fermentation but later are replaced by sporogenous species of Saccharamyces genera [ Sacch. Cerevisiae avr. Ellipsoideus, oviformis, uvarum]. They prevail in the main fermentation and post-fermentation stages.
(In Slovak, English summary only)

Keywords: wine industry, yeast, microorganisms, Nitra growing district

Published: June 1, 1972