STEMS OF LOCAL YEAST RACES OF SACCHAROMYCES TYPE FOR THE WINE PRODUCTION

In the modern winemaking a prominent role for the formation of wine quality represents alcoholic fermentation process. In all the countries and areas which are engaged in winemaking, significant researches are being carried out on the allocation of local wine yeast strains and study of their properties. It is believed that the use of endemic yeasts contributes to improvement of the wine quality. In this paper is presented the study on the allocation of some local yeast races, used for the production of white table wines