摘要：The alcoholic fermentation has an extremely important role for the quality and stability of wine. Most wines, especially in new viticultural areas, are fermented with the aid of essentially pure culture inocula using strains of wine yeast of proven quality. Desirable strains for this process are mostly representatives of the species Saccharomyces cerevisiae or the other related species. In resent years, some yeast companies have introduced active dried yeast of suitable wine yeast strains. These strains assure a rapid start of fermentation and complete fermentation of sugar which are very important for positive microbial development. During fermentation the important substrances for the typicity and flavors of wines are formed which are essential for taste, character, bouquet and stability. The level of all of these by-products is strongly influenced by yeast strains and environmental conditions, especially temperature. In this paper, some technological properties of wine yeast are introduced and discussed.
