<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Rodriguez, Susan B.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">A System for Identifying Spoilage Yeast in Packaged Wine</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1987</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1987-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">273-276</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1987.38.4.273</style></doi><volume><style face="normal" font="default" size="100%">38</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">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.</style></abstract></record></records></xml>