Agronomy journal, Vol. 16 No. 4-5, 1966.
Original scientific paper
APLICATION OF YEASTS AS PURE CULTURES IN ENOLOGY
Olga Šafar
; Institut za VVVV Poljoprivrednog fakulteta Sveučilišta u Zagrebu
Abstract
In wine production in the wine-growing district in the North Croatia the pure cultures of yeasts are wery much used. In the institute many strains of the genus Saccharomyces have been isolated and their ability as pure cultures in must fermentation has been tested in experiment. In autumn 1958 in the wine-cellar of the institute the experiments were carried out with strains isolated from fermentated musts of the wine-growing district at Kutjevo. In the experimeat were included strains of the species Saccharomyces vini, Saccharomyces oviformis, Saccharomyces steineri and Saccharomyces carlsbergensis. All strains gave well fermentated wines. In the practice have been introduced straines Saccharomyces vini 21 and Saccharomyces carlsbergensis 28 as very good races.
Keywords
Hrčak ID:
166954
URI
Publication date:
27.6.1966.
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