RT Journal Article
SR Electronic
T1 A System for Identifying Spoilage Yeast in Packaged Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 273
OP 276
DO 10.5344/ajev.1987.38.4.273
VO 38
IS 4
A1 Susan B. Rodriguez
YR 1987
UL http://www.ajevonline.org/content/38/4/273.abstract
AB 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.