Abstract
The effects of temperature, pH and ethanol on the stability of killer wine yeasts were studied. Laboratory and collection strains as well as the strains prepared by the protoplast-fusion technique were used and a decline of killing activity was observed in the complete medium and in grape juice. The relationship between the loss of killer properties in fusant strains and the stability of the original donor strain was established. The negative effect of the ethanol addition on the killer character of the strains used and the possibilities of its stabilization are discussed.
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