Kvasny Prum. 1977; 23(9): 207-212 | DOI: 10.18832/kp1977034

Some enological properties of Czechoslovak wine yeast strains.Peer-reviewed article

E. MINÁRIK

Based on long-term studies on ecology, taxonomy, physiology and biochemistry of yeast deposited in the Yeast Collection of the Research Institute for Viticulture and Enology in Bratislava, some very effective strains had been selected which are suited for large-scale fermentations of grape must and fruit juice. The advantages of pure yeast fermentations could be clearly confirmed. They consists in an immediate and unhindered  start and course of fermentation, in the fermentation of last sugar rests of the wine and in forming minimal undesired fermentation by-products. The necessity of the use of pure yeast starters may be recommended for heat-treated pomace fermentation, for refementations, for sparkling wine fermentation, large-volume fermentations, fermentation at high or low temperatures, for strongly sulphited and racked musts, and generally for fermenting fruit juices and at unfavourable fermentation conditions, e.g. in the presence of pesticide residues in must, etc.
(In Slovak, English summary only)

Keywords: technological properties, wine, yeast strains

Published: September 1, 1977