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Article

A System for Identifying Spoilage Yeast in Packaged Wine

Susan B. Rodriguez
Am J Enol Vitic.  1987 38: 273-276 ; DOI: 10.5344/ajev.1987.38.4.273
Susan B. Rodriguez
Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station (NYSAES), Geneva, NY 14456.
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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.

  • Received January 1987.
  • Copyright 1987 by the American Society for Enology and Viticulture

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Vol 38 Issue 4

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A System for Identifying Spoilage Yeast in Packaged Wine
Susan B. Rodriguez
Am J Enol Vitic.  1987  38: 273-276  ; DOI: 10.5344/ajev.1987.38.4.273
Susan B. Rodriguez
Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station (NYSAES), Geneva, NY 14456.
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A System for Identifying Spoilage Yeast in Packaged Wine
Susan B. Rodriguez
Am J Enol Vitic.  1987  38: 273-276  ; DOI: 10.5344/ajev.1987.38.4.273
Susan B. Rodriguez
Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station (NYSAES), Geneva, NY 14456.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
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