Kvasny Prum. 1965; 11(4): 82-85 | DOI: 10.18832/kp1965011

Comparison of must fermenting processes employing single pure yeast culture with processes employing various combinations of several pure cultures.Peer-reviewed article

E. MINÁRIK

If several, different pure yeast cultures cultivated in separate inocula are introduced at a time into sterile musts, the first stages of fermentation are characterized by intensive activity of yeast families capable of vigorous multiplication, as e. g. Sacch. vini, Sacch. carlsb. The best results were achieved with the following combination of families: Sacch. vini, Sacch. oviformis, Sacch. carlsb. and Torulaspora rosel.
(In Slovak, English summary only)

Keywords: yeasts, fermentation, wine industry

Published: April 1, 1965