ABSTRACT
Currently, producers for the wine industry distribute commercial yeast cultures in the following forms:
- Yeast grown on solid media - least grown in liquid media - Lyophzlized yeast - Yeast as a concentrated paste - Dry powdered yeast - Immnhilized yeast
Yeast grown on solid medra. This constitutes the simplest and most reliable way of maintaining yeasts and other microorganisms as pure cultures. The possibility of contamination is minimal and its viability can be Lxtended by years, by simply sub-culturing to the same medium every 3-6 months (taking into account the considerations discussed on pages 277 -281) and storing the cultures at +4, +6 0c.
