Kvasny Prumysl, 1999 (vol. 45), issue 9
Specific aspects of isolation cultivation and identification of wine yeast.Peer-reviewed article
F. MALÍK, A. VOLLEKOVÁ, V. VOLLEK
Kvasny Prum. 1999; 45(9): 223-226 | DOI: 10.18832/kp1999017 
The distribution of microorganisms in both natural and secondary point is influence by many factors, and so even the abundance of wine yeast has not to be invariable. From the point of view of bioengineering the success of accumulation technique can be based on the knowledge both of the rate of growth of wine yeast and on concomitant microorganisms. The success of selective cultivation of mixed population of killer and sensitive strain is discussed. There are presented ways of using a new identification scheme, which is however necessary to complete with classic fermentation and assimilation experiments.(In Czech, English summary only)
Reason of sluggish or stuck grape must fermentation.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1999; 45(9): 226-227 | DOI: 10.18832/kp1999018
Retarded, sluggish or stucked fermentation of grape must in winemaking cause unfavourable consequences not only on wine quality but also on the economy of wine production. A series of considerable and less serious factors may influence the course of fermentation. Lack of thiamine, assimilable nitrogen, dissolved oxygen, the influence of alcohol, inhibition by C8-C10 fatty acide, the inhibitory action on key enzymates, etc., are considered. Negative factors decrease yeast biomass and cell metabolism. It is thus important to create possibly optimal conditions for the fermentation process, e.g. by the use of less sensitive pure wine...