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Am. J. Enol. Vitic. 49:3:319-324 (1998)
Copyright © 1998 by the American Society for Enology and Viticulture.
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The Enological Traits of Thermotolerant Saccharomyces Strains

S. Rainieri 1, C. Zambonelli 1, V. Tini 1, L. Castellari 2, and P. Giudici 3

1 Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, Villa Levi, 42100 Reggio Emilia, Italy
2 Centro di Assistenza Tecnologica in Enologia e Viticoltura (C.A.T.E.V.), Tebano, 48018 Faenza, Italy
3 Istituto di Industrie agrarie, University of Catania, 95100 Catania, Italy.

s.rainieri{at}stpa.unibo.i

Thermotolerant Saccharomyces cerevisiae strains possess several interesting fermentative properties compared to non-thermotolerant Sacch. cerevisiae strains; they give a higher glycerol yield and intense maloalcoholic fermentation. They have the disadvantages, however, of producing high levels of acetic acid, lacking vigor, and not completing the fermentation process, thereby leaving high levels of residual sugar. Despite the many negative traits, which make them enologically unsuitable, the thermotolerant Saccharomyces cerevisiae strains demonstrate potential for enological applications and provide a valuable genetic resource for yeast improvement programs.

Key words: Saccharomyces cerevisiae, thermotolerance, malic acid breakdown, glycerol production

Submitted on July 9, 1997
Revised on December 5, 1997




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G. L. Main, R. T. Threlfall, and J. R. Morris
Reduction of Malic Acid in Wine Using Natural and Genetically Enhanced Microorganisms
Am. J. Enol. Vitic., September 1, 2007; 58(3): 341 - 345.
[Abstract] [Full Text] [PDF]


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Copyright © 1998 by the American Society for Enology and Viticulture.