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

Authors

  • P. Passarelli
  • C. Zambonelli
  • V. Tini
  • S. Rainieri
  • R. Coppola

DOI:

https://doi.org/10.5073/vitis.2000.39.87-88

Keywords:

Saccharomyces cerevisiae, extreme temperatures, wine

Abstract

Research Note

Saccharomyces cerevisiae strains isolated from fermenting grape must incubated at extreme fermentation temperatures (40 and 5 degrees C) were oenologically characterised. These cultures compared with S. cerevisiae wine strains, show a wider optimum temperature for growth and can ferment vigorously in a wider temperature range (27 to 35 degrees C).

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Published

2015-06-15

Issue

Vol. 39 No. 2 (2000): Vitis

Section

Article

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