Selection and oenological characterisation of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and Malvasia grapes and musts of the Collio area

被引：0

作者：

Maifreni, M ^{[1
]}

Comi, G ^{[1
]}

Rondinini, G ^{[1
]}

机构：

[1] Univ Udine, Fac Agr, Dept Food Sci, I-33100 Udine, Italy

来源：

ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA | 1999年 / 49卷

关键词：

Saccharomyces cerevisiae strains; oenological characteristics; Collio grapes;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

One hundred and nineteen Saccharomyces cerevisiae strains were isolated from Pinot, Tocai and Malvasia grapes and musts of the Collio area. The Saccharomyces cerevisiae isolated were tested for their oenological characteristics production of ethanol, glycerol, acetic acid, ethyl acetate, higher alcohols and hydrogen sulphide in white must. Kariotypes of Saccharomyces cerevisiae were also studied. The production of glycerol, ethanol, acetic acid and ethyl acetate depended on the strains, as well as the production of hydrogen sulphide. Low levels of higher alcohols were produced by all the strains tested. From the profiles of kariotype, slight differences were noted in the region of II, XIV, and X chromosomes among the strains tested. From the data obtained, the most of the Saccharomyces cerevisiae isolated had good oenological characteristics that can be used as starters for Pinot, Tocai and Malvasia wine production.

引用

页码：33 / 43

页数：11

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