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APLICATION OF YEASTS AS PURE CULTURES IN ENOLOGY

Olga Šafar ; Institut za VVVV Poljoprivrednog fakulteta Sveučilišta u Zagrebu

Sažetak

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.

Ključne riječi

Hrčak ID:

166954

URI

https://hrcak.srce.hr/166954

Datum izdavanja:

27.6.1966.

Podaci na drugim jezicima: hrvatski

Posjeta: 990 *