Kvasny Prumysl, 1973 (vol. 19), issue 8
Flocculation in bottled beer due to yeast contamination.Peer-reviewed article
J. ŠAVEL
Kvasny Prum. 1973; 19(8): 171-173 | DOI: 10.18832/kp1973015 
The article deals with the yeast contamination of bottled beer. The keeping quality of contaminated beer was very low, i.e. from 3 to 5 days and it was turbid due to the presence of typical agglomerates of yeast cells. One yeast strain isolated from aggregates was found to be able to cause the described contamination alone. The characteristic property of the strain in question is its ability to form in beer agglomerates resembling- as far their shape is concerned - chewing gum. The strain was identified as belonging to the Saccharomyces family. Apparently it is one flocculating Saccharomyces cerevisiae kind, but among 20 know Saccharomyces strains...
Sulphate to sulphite reduction by wine yeast.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1973; 19(8): 180-182 | DOI: 10.18832/kp1973016
Pilot plant experiments carries out in 1972 to study the ability of three different Saccharomyces strains to reduce sulphate to sulphite confirmes the conclusions derived from previous research [1970 and 1971]. The yeast W 72 and W 36 [Saccharomyces bayanus-pastorianus] produced considerable amounts of SO2 in young wine, especially under certain conditions, viz when the must is characterized by initial higher sulphate concentration or when it was sterilized or pasteurized prior to fermentation. Pure cultures of wine yeast Hliník 1 [Saccharomyces cerevisiae] produce little SO2 regardless of the sulphate concentration...