AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 40:3:214-218 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Moore, K. J.
Right arrow Articles by Johnson, M. G.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Moore, K. J.
Right arrow Articles by Johnson, M. G.
Agricola
Right arrow Articles by Moore, K. J.
Right arrow Articles by Johnson, M. G.

Preservation of Wine Must Yeasts by Drying on Calcium Alginate Swabs

K. J. Moore 1 and M. G. Johnson 1

1 Department of Food Science, University of Arkansas, Fayetteville, AR 72703.

A method for preserving yeasts by drying them on calcium alginate swabs was developed; 10 known pure yeast cultures and 10 yeasts recovered from fermenting musts were examined. With this preservation method, all 20 strains tested retained good viability when stored for nine months under refrigerated (4°C) or room temperature (25°C) conditions. Also, there were no changes in colony morphologies or pigment production for any of the 20 yeast cultures tested. Yeast fermentation and assimilation reactions, and abilities to grow without added vitamins were not affected by use of this preservation method. This method provides an easy, economical approach to a more long-term preservation of yeast cultures.

Key words: yeast, calcium alginate swabs

Submitted on September 13, 1988






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1989 by the American Society for Enology and Viticulture.