Saccharomyces bailii Lindner var. osmophilus vd Walt was found to be the cause of serious
spoilage in bottled white and rosé table wines in an Australian winery. Dry red wines were …

Two wine yeasts (a Montrachet and a Burgundy) were shown to be homothallic diploids,
chromosomally homologous to heterothallic, laboratory‐bred strains of S. cerevisiae and to …

Until now, the superior wine yeasts have been isolated from grapes and fermented musts. In
recent years, improvement of wine yeasts has progressed by breeding and by protoplast …

The most important factors affecting microbial growth in an alcoholic beverage are the
ethanol content and the low pH. The effectiveness of different organic acids in conjunction …

Fourteen cultures of yeast were isolated from dry white wines which contained a cloud
and/or sediment. These organisms were identified as S. chevalieri Guilliermond (2 cultures) …

The micro-organisms which can grow in grape juice and wine are limited to yeasts, lactic
and acetic acid bacteria, and in rare cases, possibly sporing bacilli. Pure yeast cultures are …

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 …

Wine being a product of fermentation, the presence of viable cells of wine yeasts in young
unfortified wines is by no means uncommon.\u such cells generally die off during maturation …

RESULTS Sporulating yeasts Genus Saccharomyces: Ninety-five of 118 cultures of Sac-
charomyces were identified as S. cerevisiae Hansen and only 4 as S. cerevisiae var …

Wine-making does not follow ordinary grapes, often in very small numbers. Their industrial
rules. The wine-maker receives numbers become higher in the picking cona raw material …