Kvasny Prum. 1960; 6(3): 58-60 | DOI: 10.18832/kp1960013

The yeast flora from the standpoint of biological stability of young wines.Peer-reviewed article

E. MINÁRIK

Several Slovak young wines originating from the wine-district of Malé Karpaty were examined for the composition of thein yeast flora. It could be established that the yeasts Saccharomyces oviformis, Saccharomyces vini and Candida mycoderma belong to the predominant constituent of this flora. The portion of all film yeasts [Candida, Pichia, Hansenula] found in wines, is with 40 % of all isolated yeasts to be regarded as very high. Saccharomyces oviformis may be counted as the most widespread yeast species and was found in 48,8 % of wines. Technological inferences resulting from the composition of individual and especially of predominant yeast species in young wines are discussed. The importance of further examinations of yeasts in wines of various age and origine is unterlined.
(In Slovak, English summary only)

Keywords: yeast flora, biological stability, wine

Published: March 1, 1960