1996•TURKISH JOURNAL OF BIOLOGYRequires access

Determination of the Killer Characteristics of Wine-Yeast Strains Isolated from Different Areas

Filiz Özçelik, Uğur TÜRKMEN, Sevcan ATEŞ

Abstract

In order to introduce a wine yeast with killer or neutral characteristics, yeasts isolated from different wine regions of Turkey were examined for killer, sensitive, neutral and killer-sensitive characteristics. From a total of 73 yeasts, 60 yeasts were determined as being sensitive, while 13 yeasts were neutral. The neutral yeasts were found to be unsuitable for use as wine yeasts since they could not complete the alcoholic fermentation of grape must and their fermentation rates were very slow.

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Key concepts: Wine, Yeast, Biology, Yeast in winemaking, Fermentation, Fermentation in winemaking, Ethanol fermentation, Fruit wine