Selection of isolated yeast Saccharomyces cerevisiae from different sorts of grape must after fermentation and perspective for biotechnology use

Bayraktar, Vasyl M.Байрактар, Василь Миколайович2010-09-232010-09-232010Український бiохiмiчний журнал = Украинский биохимический журнал = The Ukrainian Biochemical Journalhttps://dspace.onu.edu.ua/handle/123456789/528Матеріали Х Українського біохімічного з'їзду 13 – 17 вересня 2010 р., м. Одеса // Український бiохiмiчний журнал = Украинский биохимический журнал = The Ukrainian Biochemical Journal : Наук.-теор. журн. / НАН України, Ін-т бiохiмiї iм.О. В. Палладiна.- К.,1946. – укр., рос., англ.Biotechnology of wine yeast accompanied with different complex biochemical processes of dextrose transformation into ethanol. This process is launched by yeast present on the skin of ripe grape. Enzymes which contain grape must also participate in the process of degradation of dextrose into ethanol and carbonic gas during anaerobic cultivation of yeast.enSelection of isolated yeast Saccharomyces cerevisiae from different sorts of grape must after fermentation and perspective for biotechnology useArticle