Kvasny Prum. 1974; 20(2): 32-34 | DOI: 10.18832/kp1974006

Propagation of pure cultures of wine yeast.Peer-reviewed article

F. MALÍK

The article deals with the formation of biologic yeast mass in must. Four strains of wine yeast were used in a series of experiments, viz.: 3 strains of Saccharomyces bayanus Saccardo 1895 [Bratislava0 and 1] and one strain of Saccharomyces cerevisiae Hansen 1883 [Hliník 1]. All experiments were carried out in a laboratory fermenter of30 lcapacity. From the course of propagation started with inoculums it has been established [without taking into account the effect of alcohol] that with increasing concentration of biologic mass the propagation rate decreases. Under similar conditions [i.e. propagation from inoculums] the presence of alcohol retards the propagation rate. The results of experiments carried out with prepropagated biologic mass confirm that the propagation rate of microorganism rises only to a certain maximum concentration. Very good results were achieved with a substrate containing as much as 20% of surrogate [beet-root-sugar]. Such a composition can be therefore recommended. Positive results of fermentation with prepropagated pure wine yeast cultures speak for wider application of this method. For the propagation of pure wine yeast cultures two-section fermenters producing up to60 kgof dry yeast mass per day should be used.
(In Slovak, English summary only)

Keywords: wine yeats, pure culture, propagation

Published: February 1, 1974