Reference: Caridi A, et al. (2002) Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces. Folia Microbiol (Praha) 47(4):407-8

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Abstract


The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12,233 x 6167--obtained by hybridization of the cryotolerant strain S. bayanus 12,233 with the mesophilic strains S. cerevisiae 6167, and TT254 x 6392 arising by hybridization of the thermotolerant strain S. cerevisiae TT254 with the mesophilic strain S. cerevisiae 6392) was compared with that of a commercial wine yeast strain S. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of 'polyphenols' from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds.

Reference Type
Journal Article | Research Support, Non-U.S. Gov't
Authors
Caridi A, Cufari A, Ramondino D
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