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Am. J. Enol. Vitic. 17:2:82-86 (1966)
Copyright © 1966 by the American Society for Enology and Viticulture.
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Pichia Membranaefaciens, A Yeast Causing Film Formation and Off-Flavor in Table Wine

B. C. Rankine 1

1 Australian Wine Research Institute, Adelaide, S. Australia.

A film-forming yeast causing off-aroma and flavor in table wine has been isolated and identified as Pichia membranaefaciens Hansen. It can grow in wine containing up to 11% by volume of ethanol but cannot tolerate any free sulfur dioxide. Its optimum growth temperature is 20°C, and no growth is observed at 30°C. During growth on wine the yeast produces acetaldehyde, ethyl acetate, iso-amyl acetate, and an unidentified compound, the last being quantitatively the most important. The role of the yeast in wine spoilage is discussed and control procedures are given.






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Copyright © 1966 by the American Society for Enology and Viticulture.