UNBALANCED WINE FERMENTATION BY CRYOTOLERANT VS NON-CRYOTOLERANT SACCHAROMYCES STRAINS

Authors
CASTELLARI L FERRUZZI M MAGRINI A GIUDICI P PASSARELLI P ZAMBONELLI C
Citation
L. Castellari et al., UNBALANCED WINE FERMENTATION BY CRYOTOLERANT VS NON-CRYOTOLERANT SACCHAROMYCES STRAINS, Vitis, 33(1), 1994, pp. 49-52
Citations number
13
Categorie Soggetti
Agriculture
Journal title
Vitis → ACNP
ISSN journal
00427500
Volume
33
Issue
1
Year of publication
1994
Pages
49 - 52
Database
ISI
SICI code
0042-7500(1994)33:1<49:UWFBCV>2.0.ZU;2-2
Abstract
Cryotolerant Saccharomyces cerevisiae p.r. uvarum and bayanus strains (fermentation temperature range 6-30-degrees-C, T(opt) < 30-degrees-C) differ from ordinary non-cryotolerant strains for their ability to sy nthesize rather than decompose malic acid, higher glycerol and succini c acid production, lower acetic acid production and lower ethanol yiel d. Thanks to these traits, the fermentative action of cryotolerant str ains modifies wine composition to a much more considerable extent than ordinary non-cryotolerant Saccharomyces strains.