Unbalanced wine fermentation by cryotolerant <i>Saccharomyces</i> strains

Authors

  • L. Castellari
  • M. Ferruzzi
  • A. Magrini
  • P. Guidici
  • P. Passarelli
  • C. Zambonelli

DOI:

https://doi.org/10.5073/vitis.1994.33.49-52

Keywords:

Saccharomyces, cryotolerance, wine composition, glycerol, acidic ratio

Abstract

Cryotolerant Saccharomyces cerevisiae p.r. uvarum and bayanus strains (fermentation temperature range 6-30°C, Topt< 30°C) differ from ordinary non-cryotolerant strains for their ability to synthesize rather than decompose malic acid, higher glycerol and succinic acid production, lower acetic acid production and lower ethanol yield. Thanks to these traits, the fermentative action of cryotolerant strains modifies wine composition to a much more considerable extent than ordinary non-cryotolerant Saccharomyces strains.

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Published

2015-08-19

Issue

Vol. 33 No. 1 (1994): Vitis

Section

Article

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