PRIMJENA ČISTIH KULTURA KVASACA U VINARSTVU

Autor:	Olga Šafar
Jazyk:	chorvatština
Rok vydání:	1966
Předmět:	digestive oral and skin physiology food and beverages
Zdroj:	Agronomski glasnik : Glasilo Hrvatskog agronomskog društva Volume 16 Issue 4-5
ISSN:	1848-8900 0002-1954
Popis:	In wine production in the wine-growing district in the North Croatia the pure cultures of yeasts are wery much used. In the institute many strains of the genus Saccharomyces have been isolated and their ability as pure cultures in must fermentation has been tested in experiment. In autumn 1958 in the wine-cellar of the institute the experiments were carried out with strains isolated from fermentated musts of the wine-growing district at Kutjevo. In the experimeat were included strains of the species Saccharomyces vini, Saccharomyces oviformis, Saccharomyces steineri and Saccharomyces carlsbergensis. All strains gave well fermentated wines. In the practice have been introduced straines Saccharomyces vini 21 and Saccharomyces carlsbergensis 28 as very good races.
Databáze:	OpenAIRE
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