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Influence of indigenous Saccharomyces cerevisiae strains on higher alcohol content in Malvazija Istarska wines



Influence of indigenous Saccharomyces cerevisiae strains on higher alcohol content in Malvazija Istarska wines



Agriculturae Conspectus Scientificus Poljoprivredna Znanstvena Smotra 70(2): 55-58



This study used 3 S. cerevisiae strains (RO540, RO1172, RO1204) from the wine yeast collection of the Department of Microbiology, Faculty of Agriculture, Zagreb and one commercial wine yeast starter culture strain (S. cerevisiae VB1) from Gist-brocades, France. There were no marked differences in sugar content and total acidity content between investigated years showing good ability of Malvazija Istarska variety to accumulate grape sugar.

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