Die Selektion einer Hefemutante zur Verminderung der Farbstoffverluste während der Rotweingärung
DOI:
https://doi.org/10.5073/vitis.1989.28.111-120Keywords:
yeast, mutation, selection, red wine, anthocyanin, fermentation, enzyme, ß-glucosidase, variety of vineAbstract
The selection of a yeast mutant to reduce colour losses during red wine fermentation
The losses between individual anthocyanins differ greatly during fermentation. The biggest decrease is observed with Cy-3-Gl (95 % ), followed by Po-3-Gl (75 % ), Dl-3-Gl (65 %), Pt-3-Gl (55 %) and Mv-3-Gl (50 %). The grape varieties of the Trollinger group have bigger calculated decreases in the anthocyanin content (75 %) than the other grape varieties (50-60 %). The ß-glucosidase of yeast is partly responsible for the colour losses during fermentation. A yeast mutant with a low ß-glucosidase activity was selected. Grape varieties of the Trollinger group will show reduced colour losses when fermented with this yeast mutant.
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