The development of non-foaming yeast strains for winemaking
DOI:
https://doi.org/10.5073/itis.1975.14.43-47Abstract
Non-foaming yeasts for winemaking can be obtained easily from pure culture strains by using the froth flotation method and head formation tubes. Flotability and head formation of five parental strains and ten mutants are assessed. Current knowledge of foaming caused by the yeast cell wall structure as well as by the composition of the fermenting substrate is discussed briefly.
Die Gewinnung nicht schäumender Hefestämme für die Weinbereitung
Nicht schäumende Hefen für die Weinbereitung können mit Hilfe des „froth flotation"-Verfahrens unter Verwendung von Glasröhren zur Prüfung des Tresterhutes leicht aus Reinkulturen gewonnen werden. Schwebefähigkeit und Hutbildung von 5 Parentalstämmen und 10 Mutanten wurden bestimmt. Der derzeitige Wissensstand über die Schaumbildung durch die Zellwandstruktur der Hefen sowie durch die Zusammensetzung des Gärsubstrates wird kurz diskutiert.
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