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The development of pure, selected wine yeast strains for propagation in wineries is described. Since 1962 such wine yeast strains have also become available in the form of commercial active dry yeasts for mass inoculation of musts. About 16 such strains of the species S. cerevisiae, S. bayanus, and S. fermenati are now available. Their method of production, their composition, stability, number of viable cells, and re-hydration before use are described.