Studying of physilogical and biochemical properties of true yeasts depending on confinedness to vegetative substratum

It is shown that physiological and biochemical features of true yeasts, isolated from various kinds of plants - grapes and apricot fruits, can be caused by primary adaptation to a plant. The possibility of using strains is marked, irrespective of their confinedness to the habitation substratum, for reception qualitative alcohol-containing drinks from these kinds of raw materials.