Characterisation of wine yeasts isolated at different temperatures using the enrichment technique

Authors
Passarelli, P Zambonelli, C Tini, V Rainieri, S Coppola, R
Citation
P. Passarelli et al., Characterisation of wine yeasts isolated at different temperatures using the enrichment technique, VITIS, 39(2), 2000, pp. 87-88
Citations number
10
Categorie Soggetti
Agriculture/Agronomy
Journal title
VITIS
ISSN journal
00427500 → ACNP
Volume
39
Issue
2
Year of publication
2000
Pages
87 - 88
Database
ISI
SICI code
0042-7500(200006)39:2<87:COWYIA>2.0.ZU;2-F
Abstract
Saccharomyces cerevisiae strains isolated from fermenting grape must incuba ted at extreme fermentation temperatures (40 and 5 degrees C) were oenologi cally characterised. These cultures compared with S. cerevisiae wine strain s, show a wider optimum temperature for growth and can ferment vigorously i n a wider temperature range (27 to 35 degrees C).