Kvasny Prum. 1982; 28(9): 206-209 | DOI: 10.18832/kp1982043

Influence of mixed and associated yeast cultures on fermentation of must and wine quality.Peer-reviewed article

E. MINÁRIK, O. ŠESTINOVÁ

By the application fo mixed or associated cultures S. rosei S. cerevisiae or S. rosei S. oviformis in the fermentation of must with high sugar content, a more profound sugar fermentation and lower volatil acid formation by yeasts compared with the fermentation of must by one strain yeast starter (S. cerevisiae or S. oviformis) is achieved. The optimal ratio of S. rosei : S. cerevisiae or S. oviformis should be 9 : 1 using 5 % yeast starter. The results indicate the possibility of practical use in the fermentation of musts with high sugar content produced of botrytized grapes.
(In Slovak, English summary only)

Keywords: yeast, culture, fermentation, must, wine

Published: September 1, 1982