Isolation and characterization of cryotolerant Saccharomyces strains

Authors

  • Catherine Massoutier
  • H. Alexandre
  • M. Feuillat
  • Claudine Charpentier

DOI:

https://doi.org/10.5073/vitis.1998.37.55-59

Keywords:

Saccharomyces, cryotolerance, low temperature, wine composition, isobutyl alcohol, isoamyl alcohol, 2-phenethyl alcohol

Abstract

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

2015-08-05

Issue

Section

Article