Article
[Saccharomyces phenotypes (killer, neutral, sensitive) in viticulture and methods for their determination].
Mikrobiologiia - 1 Jan 2000
Tiurina L V, Bur'ian N I
Abstract excerpt
A method for determination of the Saccharomyces phenotypes-- "killer" (K), neutral (N), and sensitive (S) -- has been elaborated. These phenotypes were studied in the collection cultures of the Institute of Viticulture and Viniculture and in the samples of fermented grape must. The phenotypes K and N prevailed in the samples, and the phenotype S in the collection cultures. The interconversion of the phenotypes K,...
Topics
- Phenotype
- Saccharomyces