Su alcuni fattori di sviluppo del "flor" diSaccharomyces bailiiLindner

From several tests carried out to obtain the time of formation and type
of flor on Vernaccia and the capacity to form film on synthetic medium with
a tea base, even with the presence of growing concentration of SO2and
of alcohol, some interesting differences in the behaviour of the strains ofSacch. Bailiiand the better known flor yeastsSacch. BayanusandSacch.
Prostoserdovii, are observed.
These results, moreover, with others a1ready obtained in previous experiments,
show the validity of the use of the speciesSacch. Bailiiin the
processes of the ageing of the “Vernaccia di Oristano”.