Search Results

You are looking at 1 - 2 of 2 items for :

  • Author or Editor: I. Fazekas x
  • Biology and Life Sciences x
  • Refine by Access: Content accessible to me x
Clear All Modify Search

Between the years 2015–2018, 147 stands of Ficus carica L. was found out of cultivation in Baranya county. In 2008 presence of fig wasp (Blastophaga psenes L.) and caprificus individuals that are necessary for pollination, then for producing fertile seeds were detected in Pécs at first time. For germination tests fig seeds were collected from several different stands in Pécs and successful reproduction of the species was confirmed under in vitro conditions. According to former and recent observations (i.e. subspontaneous seedlings and/or successful in vitro germination of common fig seeds in 2010 and 2014) fig wasp may have occurred in Budapest and Máriagyűd too, at least in the last ten years. These results confirm that F. carica is an old ‘new’ casual or may be a naturalised neophyte element of the Hungarian flora. According to the new records the northernmost escaped individuals of F. carica was found at 47.475° N in the Carpathian Basin, 116.5 km N of the closest Slovenian stand in the latitudinal direction.

Open access

Medium chain fatty acids are candidates of partial sulphur dioxide replacement in wine, as a solution to the growing consumer concerns about chemical additives. In botrytised sweet wine specialties, large amount of sulphur dioxide addition is one of the effective practices to stop alcoholic fermentation. Increasing medium chain fatty acid levels up to 80 mg l-1 was tested as a sole inhibitor on solid agar surface. S. bacillaris seemed to be the most sensitive, S. cerevsisiae and S. bayanus were more tolerant, while Z. bailii showed the highest tolerance. Then, increasing medium chain fatty acid levels up to 40 mg l-1 combined with 100 mg l-1 sulphur dioxide was introduced into a Tokaj Essence under refermentation. After 56 days, the highest dosage had pronounced effect on the yeast population, but the refermentation was not inhibited completely. Medium chain fatty acids have varying inhibitory effect on botrytised wine-related yeasts, moreover, it could be used effectively in media with high ethanol content, unlike Tokaj Essence.

Open access