And now we will find out, how we get pure purebred wine yeast. After painstaking laboratory work, researchers became convinced, that we constantly find many species of yeast on every grape variety, but one of these species is most abundant, and he is attached to a given type of fruit. Namely, it was convinced, that e.g.. other yeasts live on the grapes of Malaga, than on German grapes, or French, Moreover, between yeasts, e.g.. In Germany, separate types were found for Rhine and Moselle wines. finally differentiating into separate strictly named species, like for example. Rudesheim, Johannisberg itd. Similar yeast isolation was carried out on various French grape species, Italian, Hungarian and others, and so we obtained the yeast species of Sauternes wines, Lacrima Christi, Tokaj, Samos, Wood itd. In countries, where wine production is carried out on a larger scale, e.g.. France, Italy, Germany et. d. there are special state scientific institutions, where yeast is cultivated, to keep them constantly in due purity of breeds. In Poland, too, there are stations at universities and industrial schools. Each wine producer procures recommended wine yeast, selected by him or by breeding stations, and in doing so he acts like any progressive farmer, who uses only seeds for sowing today, selected in breeding stations, and using their further screenings, it only sows clean and weed-free grain. With regard to yeast, the winemaker cannot carry out this activity, for it would be too difficult and tedious work, This is also where the numerous stations for breeding pure yeast breeds come to his aid, which the desired "selected” the breed they deliver On the shipped order, you will receive a bottle of wine yeast from abroad within 8 days for about one dollar, and in the country for PLN. 3 to 5. The disadvantage of these yeasts is their low shelf life, because after a few days (after a few weeks at most) die off. How long could wine yeast be supplied only in special research establishments?, home fruit-growing could not have developed for so long. A breakthrough in this direction came when the dry and stable wine yeast was produced in the country and put into trade at a very low price. ( 0.90PLN per package, regardless of the species) under the name: ,,Friends". Today you can get thirty kinds of yeast in almost every drugstore in the country, as well as in some spice stores, Agricultural Circles and t. d. The production of these yeasts is generally as follows: Yeast factory, t. j. mycological laboratory (mikos, the Greek word means mushroom) by Ludwik Spiss and E. Wasung in Krakow imports pure wine yeast from state-owned stations, which yeast wants to possess, e.g.. Tokaj yeast from Budapest, and the yeast of Rhine and Mozel wines from Geisenheim on the Rhine, etc.. d. These yeasts are kept in a pure culture state, according to generally known rules. Received yeast t from abroad, it reproduces under such conditions, to get from them not only as many generations as possible, but first of all, that they are perfectly nourished. Then, by means of certain operations, while maintaining the most advanced asepsis, they are transplanted onto certain species of southern fruit, which have been sterilized by a special method.. Now comes the hardest part of the job, t. j. forcing yeast, to produce spores, that is, popularly speaking, that they would fall asleep hard. These yeasts before pouring them over the must, they must first be awakened from this dream and multiplied.