Kvasny Prum. 1980; 26(9): 206-208 | DOI: 10.18832/kp1980033

Contaminating yeast species and yeast-like microorganisms in wines and their qualities.Peer-reviewed article

E. MINÁRIK, H. BACHOVÁ

Ecological investigations on yeast in young grape wines prior to and after first racking indicate the predominance of species of the genus Saccharomyces accompanied by film-forming species in the microflora. The yeast flora of wines of low alcohol content does not qualitatively differ after first racking from wines with higher alcohol content. The yeast flora of bottled wines consists almost completely of Saccharomyces species. High frequency and dominance of S. Bailii var. bailii in wines underline the importance of wine stabilization by modern physico-chemical methods.
(In Slovak, English summary only)

Keywords: contamination, yeasts, microorgnism, wine

Published: September 1, 1980