STRAIN OF YEAST SACCHAROMYCES (VINI) FOR PRODUCTION OF FRUIT-BERRY WINES Russian patent published in 1998 - IPC

FIELD: wine-making industry, microbiology. SUBSTANCE: strain of yeast Saccharomyces cerevisiae (vini) is deposited in Collection of industrial microorganisms at number Y-2217. Strain shows capability to spore formation, ferments and assimilates glucose, sucrose, maltose, galactose. Strain ferments apricot must at sugar content 13 g/100 cm³, and produces 75 vol.% ethanol. The most favorable temperature for apricot juice fermentation is 20-22 C. EFFECT: yeast strain indicated above, increased yield of ethanol. 1 tbl