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Isolation and characterization of cryotolerant Saccharomyces strains.

Author(s) : MASSOUTIER C., ALEXANDRE H., FEUILLAT M., CHARPENTIER C.

Type of article: Article

Summary

Cryotolerant Saccharomyces strains were isolated from grape must (Pinot noir) using the enrichment method. Eleven tolerant strains were collected; all belonged to the S. uvarum species. Fermentation was carried out at 10 and 25 deg C and the level of fermentation products was compared with those produced by mesophilic yeasts. Regardless of temperature, cryotolerant yeasts produced twice as many isobutyl and isoamyl alcohols as mesophilic yeast and 2-phenetyl alcohol was produced by cryotolerant yeasts at levels 4 times as high as those produced by mesophilic yeasts. The potential of these yeasts for oenological application is discussed.

Details

  • Original title: Isolation and characterization of cryotolerant Saccharomyces strains.
  • Record ID : 1999-3050
  • Languages: English
  • Source: Vitis - vol. 37 - n. 1
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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