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Am. J. Enol. Vitic. 38:4:273-276 (1987)
Copyright © 1987 by the American Society for Enology and Viticulture.
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A System for Identifying Spoilage Yeast in Packaged Wine

Susan B. Rodriguez 1

1 Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station (NYSAES), Geneva, NY 14456.

A simple method for the evaluation of the spoilage potential of yeasts isolated from packaged wine is reported. The isolated yeast is classified based on its growth response on pantothenate-free agar and lysine agar plates. The growth response on two further media, sodium chloride-YM (NaCl-YM) and cycloheximide-UBA (CH-UBA), identifies spoilage yeasts within Class I.

Submitted on January 5, 1987






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Copyright © 1987 by the American Society for Enology and Viticulture.