SOME BIOCHEMICAL-PROPERTIES OF WINE YEASTS SACCHAROMYCES-CEREVISIAE OF THE FV SERIES

The results of evaluation of some biochemical properties (fermentative utilization of saccharides, oxidative utilization of saccharides and nitrogen sources, acidification and respiration) of ethanol tolerant s trains of Saccharomyces cerevisiae of the FV series are presented. Fer mentation and assimilation properties of the tested strains were nearl y identical. They differed slightly in the rate and depth of fermentat ion of a particular saccharide solution. All strains fermented maltose and sucrose entirely, and raffinose to 1/3 (yeasts of the 2nd ferment ation type). Based on the results of previous experimental activities, auxanograms and zymograms, the strains of the FV series belong to the species Saccharomyces cerevisiae Hansen. Tile acidifying strength of strains tested was in correlation with technologically important wine yeast strains. All strains showed the respiration chain linked with ox idative phosphorylation. As compared with Saccharomyces cerevisiae DT XII, their respiration activity was very good.