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 …

Technical Notes are presented under the auspices of the American Society of Enologists
Technical Projects Committee. The articles are not necessarily original research work, but …

The yeasts in the must from grapes grown in the Niagara Peninsula have been identified
and enumerated. The persistence of these indigenous or wild yeasts throughout the …

29 sugar 15.8 g/100ml, total acid 0.52 g/100ml, and pH 3.3) of a white variety of the Koshu
was used. This must (1700mI) was poured into each 2 1 glass bottle and four concentrations …

Bottle-fermented sparkling wines were produced using Saccharomyces cerevisiae
immobilized within double-layer calcium-alginate beads or strands, and some factors …

Natural fermentation by indigenous yeast and the use of selected pure culture and active dry
yeasts is compared. The introduction of active dry yeasts in the US and Europe beginning in …

The indigenous yeast microflora on Arkansas‐grown White Riesling (Vitis vinifera) grapes
and in model musts were examined during fermentation of sulfite‐treated (0, 25, 50, or 100 …

The effects of grape juice clarification on the initial population and growth of wild yeasts
were studied. Two musts were clarified using different treatments. One of them was treated …

The fermentation of mixed cultures of apiculate and Saccharomyces yests at various
temperatures was studied employing a selective medium for wine yeasts. In mixed cultures …