CHARACTERIZATION OF WINE YEASTS FOR GENETICALLY MODIFIABLE PROPERTIES
Open Access
- 6 May 1989
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 95 (3) , 181-184
- https://doi.org/10.1002/j.2050-0416.1989.tb04624.x
Abstract
Forty-eight wine yeast strains were screened for genetically modifiable properties of winemaking significance. Forty-one yeast strains were resistant to 200 ppm CuSO4, eight strains did not produce H2S and twenty-six strains did not produce phenolic off-flavour. Only sixteen yeast strains did not exhibit some degree of flocculation. Four yeast strains possessed K+2 zymocidal activity, three were neutral and fifteen were zymocide sensitive. Two strains were identified as possessing desirable properties.Keywords
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