A SIMPLE AND EFFECTIVE PROCEDURE FOR SELECTION OF WINE YEAST STRAINS

The use of selected yeasts for wine-making has clear advantages over t he traditional spontaneous fermentation. We have designed a simple and effective procedure to select wine yeasts for industrial use based on technological characteristics of the yeasts. The procedure consists o f just two steps. The first is a preselection based on resistance to s ulfur dioxide, killer phenotype, growth at high temperature and low fo am production. The second is a selection based on volatile acidity, et hanol production, and residual sugars. Most of the selected yeasts (66 .6%) produced wines of greater acceptance than those from spontaneous fermentation. (C) 1997 Academic Press Limited.