A comparison of the fermentation patterns of six commercial wine yeasts

Authors

  • C. W. Nagel
  • J. D. Anderson
  • Karen M. Weller

DOI:

https://doi.org/10.5073/vitis.1988.27.173-182

Keywords:

yeast, systema tics, growth, fermentation, sugar, ethanol, temperature

Abstract

The fermentation properties of six commercial yeast strains, Prise de Mousse (PM), Pasteur Champagne (PC), Swiss (S), Montrachet (M), Epernay 2 (E) and Chanson (C) were compared in grape juices and Yeast Nitrogen Base (YNB). None of the strains fermented a 23 ° Brix Chardonnay juice to complete dryness. S resulted in the smallest amount of residual sugar followed by E. PM, PC and S all fermented 19.7 and 22.0 °Brix Gewürztraminer juices to dryness. PM produced the greatest amounts of alcohol in Chardonnay juicP. fortified to 30 ° Brix followed in order by PC, S, and M, E and C. C consistently produced the least amount of alcohol. There was no significant difference in alcohol production by the first five strains at 20 ° Brix and no significant difference among the first four strains at 25 ° Brix. PM produced the highest concentrations of ethanol in YNB containing 11.1 or 12.9 % (v/v) ethanol at the time of inoculation. PC and C produced significantly less alcohol. Temperature has a profound effect on the ability of the yeast strains to grow and ferment sugar in YNB. With the exception of PM at 20 °C, none of the strains fermented the 22 % glucose completely in YNB by the end of 25 d. The higher temperature 30 °C was particularly detrimental to yeast growth and fermentation. Generally, the most complete fermentations occurred at 20 °C. PM was most tolerant of decanoic and octanoic acids.

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Published

2015-12-16

Issue

Vol. 27 No. 3 (1988): VITIS

Section

Article

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