Kvasny Prum. 1996; 42(5): 168-170 | DOI: 10.18832/kp1996011

Technological properties of ethanol-tolerant wine yeast Saccharomyces cerevisiae series FV.Peer-reviewed article

F. MALÍK, S. SITOROVÁ, V. VOLLEK, K. LINCZÉNYIOVÁ

Technological properties of natural isolates of alcohol tolerant wine yeasts Saccharomyces cerevisiae of the FV series had been examined for their application possibility in the process of sparkling wine production. Fermentation properties of tested yeast strains in conditions of primary grape must fermentation correlated with properties of reference strains. Yield coefficient were in the range Y_P/S = 0,47-0,48. Investigations in secondary fermentation conditions reveal the same satisfying properties of the strains tested (Y_P/S = 0,41-0,44). The strain S. cerevisiae FV 3 may be considered from this viewpoint as the most efficient.
(In Slovak, English summary only)

Keywords: wine, technological propetties, alcohol tolerant win yeasts

Published: May 1, 1996