Abstract
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.
- Copyright 1987 by the American Society for Enology and Viticulture
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Vol 38 Issue 4
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