Fig. 7From: Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making processSurvival rates of S.c. VIN13-lka1 in bottled wines. Dry white wine was inoculated with defined amounts (between 200 and 2,000 yeast cells) of S.c. VIN13-lka1 and stored for periods of 2 and 17 months at cellar temperatures (15°C). The survival rate was tested by membrane filtration and phenotypical detection on Phadebas mediumBack to article page