Fermentation Characteristics ofSaccharomyces cerevisiaeIsolates fromVitis rotundifoliaGrapes and Musts

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Abstract
Saccharomyces cerevisiae isolates recovered from Vitis rotundifolia musts were screened for their fermentation characteristics. Three strains (NCSU 49, 58, and 76) were found to tolerate 200 to 300 mg/L total SO2 and to ferment at 4°C in 30% sugar and 12% ethanol. These strains produced significantly lower amounts of H2S compared to Montrachet 522 in musts supplemented with 10 mg/L elemental sulfur, Musts of a muscadine blend (cv. Carlos and Magnolia) and a French-American hybrid (Seyval blanc) were vinified using the three test strains and two commercial wine yeasts (Montrachet 522 and Epernay 2). The NCSU 58 strain produced higher volatile acidity than the other strains in muscadine wine but not in the Seyval blanc wine. It also expressed a strong `clumping9 phenotype. NCSU 76 reduced residual sugars to lower levels than commercial yeast strains while producing wines of comparable quality. NCSU 49 fermented too slowly to be of interest for vinification purposes.

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