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A note on a selective medium for wine yeasts
Author(s) -
Kish S.,
Sharf R.,
Margalith P.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb02663.x
Subject(s) - wine , yeast , fermentation , yeast in winemaking , food science , enumeration , chemistry , fermentation in winemaking , biology , biochemistry , saccharomyces cerevisiae , mathematics , combinatorics
The numerical assessment of wine yeast in the presence of excessive numbers of apiculate yeasts has been attempted by the use of a differential medium. Medium ESY containing 150 mg/l bisulphite and 12% by volume of ethanol (pH 5·5) was found suitable for the enumeration of wine yeasts when present even at low concentrations in the natural microflora during the early stages of a grape juice fermentation. Apiculate yeasts seem to persist longer at low fermentation temperatures.