Kvasny Prum. 1988; 34(10): 293-296 | DOI: 10.18832/kp1988041

Genetic improvement of wine yeast.Peer-reviewed article

S. MICHALČÁKOVÁ, E. ŠTURDÍK

The genetic improvement of wine yeast with respect to an achievement of the desired technological properties is described. The following properties are discussed: tolerance to alcohol, flocculation, killing properties, inability of foam formation, production of desired metabolites and optimum metabolism of sulphur compounds.
(In Slovak, English summary only)

Keywords: wine yeasts, genetic improvement, ethanol

Published: October 1, 1988