Abstract

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 SO₂ and of alcohol, some interesting differences in the behaviour of the strains of Sacch. Bailii and the better known flor yeasts Sacch. Bayanus and Sacch. Prostoserdovii, are observed. These results, moreover, with others a1ready obtained in previous experiments, show the validity of the use of the species Sacch. Bailii in the processes of the ageing of the “Vernaccia di Oristano”.

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