Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey

@article{Elmac2014TechnologicalPO,
  title={Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey},
  author={Simel Bağder Elmacı and Filiz {\"O}zçelik and Mehmet Tokatlı and İbrahim Çakır},
  journal={Antonie van Leeuwenhoek},
  year={2014},
  volume={105},
  pages={835-847}
}
The purpose of this study was to evaluate the important technological and fermentative properties of wine yeast strains previously isolated from different wine producing regions of Turkey. The determination of the following important properties was made: growth at high temperatures; fermentative capability in the presence of high sugar concentration; fermentation rate; hydrogen sulfide production; killer activity; resistance to high ethanol and sulfur dioxide; foam production; and enzymatic… CONTINUE READING

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