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Am. J. Enol. Vitic. 43:4:329-332 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
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The Growth and Survival of Pichia membranaefaciens During Fermentation of Grape Juice

Juan Mora 1 and Carmen Rossello 1

1 University of Illes Balears, Carretera Valldemossa km 7.5, 07071 Palma de Mallorca, Spain.

The growth and survival of five strains of Pichia membranaefaciens in grape juices inoculated together with strains of Saccharomyces cerevisiae is described. Growth studies were carried out at 20°C and at 10°C. The effect of the initial dissolved oxygen and the inoculum size were also studied. Four strains exhibited significant growth in the early stages of the fermentation and survived at populations 102 to 103 CFU/mL until fermentation finished. A high initial population and low fermentation temperature enhanced the growth and survival of P. membranaefaciens.

Key words: Pichia membranaefaciens, Saccharomyces cerevisiae, fermentation, wine, yeast growth

Submitted on October 21, 1991






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Copyright © 1992 by the American Society for Enology and Viticulture.