[Saccharomyces phenotypes (killer, neutral, sensitive) in viticulture and methods for their determination]

A method for determination of the Saccharomyces phenotypes-- "killer" (K), neutral (N), and sensitive (S) -- has been elaborated. These phenotypes were studied in the collection cultures of the Institute of Viticulture and Viniculture and in the samples of fermented grape must. The phenotypes K and N prevailed in the samples, and the phenotype S in the collection cultures. The interconversion of the phenotypes K, N, and S was shown to be possible.