Improvement of Wine Composition with Cryotolerant Saccharomyces Strains
Abstract
Cryotolerant Saccharomyces cerevisiae p.r. uvarum strains normally produce large amounts of glycerol and succinic acid and lesser amounts of acetic acids than ordinary non-cryotolerant p.r. cerevisiae strains. They also synthesize malic acid rather than destroying it. These activities are generally unaffected by the grape must and appear consistently at a temperature of 25°C. Thanks to these specific traits, they can be used to balance the acid content of wine or to increase the glycerol concentration if necessary.
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Strains of Saccharomyces bayanus and Saccharomyces uvarum typically produce less acetic acid than Saccharomyces cerevisiae.
“Strains of the related cryotolerant species, Saccharomyces bayanus and Saccharomyces uvarum, typically produce less acetic acid than Saccharomyces cerevisiae (Giudici et al. 1995, Eglinton et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Giudici et al. 1995
Succinic acid production is highly variable amongst strains of Saccharomyces cerevisiae, but Saccharomyces uvarum or Saccharomyces bayanus strains tend to produce higher concentrations.
“Its production is highly variable amongst strains of Saccharomyces cerevisiae but Saccharomyces uvarum or Saccharomyces bayanus strains tend to produce higher concentrations (Heerde and Radler 1978, Giudici et al. 1995, Eglinton et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Giudici et al. 1995
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Giudici, P., Zambonelli, C., Passarelli, P., & Castellari, L.
- Affiliations
- University of Catania (IT)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1995
- Volume
- 46
- Issue
- 1
- Pages
- 143-147
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2439407221
- Cited by
- 65
- References
- 0
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 1 · 2021: 3 · 2020: 2 · 2019: 2 · 2018: 2 · 2017: 5 · 2016: 5 · 2015: 1 · 2014: 6 · 2013: 3 · 2012: 4
- FWCI
- 1.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
- Keywords
- Saccharomyces cerevisiae, wine composition, glycerol production, succinic acid, acetic acid, malic acid, grape must, wine yeast strains
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