Ο ρητινίτης οίνος

Ορέστης Ι. Στεφανόπουλος

Abstract


The author are briefly discussing the preparation of “retsina” wine from the old until today. The above mentioned wine is consumed not only by the Greeks but also by foreigners who visit Greece. And this is because the resin of pine trees mixed with the wine gives it a special flavor. The author by collaboration with Stephan Georgandas isolate and describe the yeast which can be found into the of resin wines. They found that the main yeasts which exist into the lees of the resin wine are the Saccharomyces ellipsodeus and the Saccharomyses exiguous. From these two yeasts the Saccharomyses exiguous has been found in the constrained yeast of bakers and in the wine of the Institute of Brevery in Tokyo and this is the first time that the yeast is found in resin wines. Evidently, the appearance of the resin into the wine does not hinder the growth of the Saccharomyses ellipsodeus which has always been found in the wines. This contributes to the growth not only of the Saccharomyses ellipsodeus but also of Saccharomyses exiguous which, for the first time, has been found in wines in such a frequency. At last, it is proposed to prepare resin wine using pure cultures of the Saccharomyses: 1) cerevisiae var. ellipsodeus, 2) exiguous and 3) oviformis.

Keywords


Wine making

Full Text:

PDF (Greek)

Refbacks

  • There are currently no refbacks.