Isolation and characterization of cryotolerant Saccharomyces strains
DOI:
https://doi.org/10.5073/vitis.1998.37.55-59Keywords:
Saccharomyces, cryotolerance, low temperature, wine composition, isobutyl alcohol, isoamyl alcohol, 2-phenethyl alcoholAbstract
Cryotolerant Saccharomyces strains were isolated from grape must (Pinot noir) using the enrichment method (CASTELLARI et al. 1992). Eleven cryotolerant strains were collected which all belonged to the S. uvarum species (Melibiose test and karyotype). Fermentations were carried out at 10 and 25 °C, the level of fermentation products was compared with those produced by mesophilic yeasts. Regardless of temperature, cryotolerant yeasts (SY055 and 12233) produced twice as many isobutyl and isoamyl alcohols as mesophilic yeast (FB) and 2-phenethyl alcohol was produced by cryotolerant yeasts at levels 4 times as high as by mesophilic yeasts. The potential of these yeasts for oenological application is discussed.Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.