IMPROVEMENT OF WINE COMPOSITION WITH CRYOTOLERANT SACCHAROMYCES STRAINS

Technical Briefs are not necessarily original research, but technical papers on enology or viticulture containing information that may not g enerally be known to the industry. Technical Briefs are approved for p ublication by the editors and are not subject to the normal peer revie w process. Cryotolerant Saccharomyces cerevisiae p.r. uvarum strains n ormally produce large amounts of glycerol and succinic acid and lesser amounts of acetic acids than ordinary non-cryotolerant p.r. cerevisia e strains. They also synthesize malic acid rather than destroying it. These activities are generally unaffected by the grape must and appear consistently at a temperature of 25 degrees C. Thanks to these specif ic traits, they can be used to balance the acid content of wine or to increase the glycerol concentration if necessary.