Original research articles

Etude écologique de la microflore levurienne de la région vinicole de Naoussa

Evangelos H. Soufleros, Evangelos Paneras, Simone Sapis-domercq
Received : 6 April 1979; Accepted : 31 May 1979; Published : 30 June 1979
DOI: https://doi.org/10.20870/oeno-one.1979.13.2.1401

Abstract

Dans ce travail on étudie les levures responsables de l'élaboration des vins de la région de Naoussa (Grèce) ; les 737 souches isolées ne sont pas différentes de celles constituant la microflore observée dans d'autres pays et confirment l'importance de Saccharomyces cerevisiae.

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In this work, yeasts which occur in the technology of wines from the region of Naoussa (Greece) are studied. The 737 strains which have been isolated are not different from these of the microflora of other regions. The importance of Saccharomyces cerevisiae is confirmed.

Authors

Evangelos H. Soufleros

esoufler@agro.auth.gr

Affiliation : Faculty of Agronomy, Department of Food Science & Technology Aristotle University of Thessaloniki

Evangelos Paneras

Affiliation : Laboratoire de Technologie Agricole, Faculté d'Agronomie, Université de Thessalonique, Thessalonique (Grèce)

Simone Sapis-domercq

Affiliation : Station OEnologique de l'Hérault, 2, rue Saint-Pierre, 34060 Montpellier Cedex (France)

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