From several tests carried out to obtain the time of formation and type of flor on Vernaccia and the capacity to form film on synthetic medium with a tea base, even with the presence of growing concentration of SO2and of alcohol, some interesting differences in the behaviour of the strains ofSacch. Bailiiand the better known flor yeastsSacch. BayanusandSacch. Prostoserdovii, are observed. These results, moreover, with others a1ready obtained in previous experiments, show the validity of the use of the speciesSacch. Bailiiin the processes of the ageing of the “Vernaccia di Oristano”.
Su alcuni fattori di sviluppo del "flor" diSaccharomyces bailiiLindner / Deiana, Pietrino; Fatichenti, Fabrizio; Farris, Giovanni Antonio. - In: STUDI SASSARESI. SEZIONE 3: ANNALI DELLA FACOLTÀ DI AGRARIA DELL'UNIVERSITÀ DI SASSARI. - ISSN 0562-2662. - 24:(1976), pp. 198-207.
Su alcuni fattori di sviluppo del "flor" diSaccharomyces bailiiLindner
Deiana, Pietrino;Fatichenti, Fabrizio;Farris, Giovanni Antonio
1976-01-01
Abstract
From several tests carried out to obtain the time of formation and type of flor on Vernaccia and the capacity to form film on synthetic medium with a tea base, even with the presence of growing concentration of SO2and of alcohol, some interesting differences in the behaviour of the strains ofSacch. Bailiiand the better known flor yeastsSacch. BayanusandSacch. Prostoserdovii, are observed. These results, moreover, with others a1ready obtained in previous experiments, show the validity of the use of the speciesSacch. Bailiiin the processes of the ageing of the “Vernaccia di Oristano”.| File | Dimensione | Formato | |
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