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Am. J. Enol. Vitic. 44:2:217-226 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Hybridization and Typing of Yeasts Used in Sparkling Wine Fermentations

N. P. Jolly 1, B. J. H. Janse 2, T. J. Van Rooyen 3, and J. H. Louw 4

1 Nietvoorbij Institue for Viticulture and Oenology, Private Bag X5026, Stellenbosch 7600, Republic of South Africa
2 Department of Microbiology and Institute for Biotechnology, University of Stellenbosch, Stellenbosch 7600, Republic of South Africa
3 Koöperatiewe Wijnbouwers Vereniging, Beperk (KWV), P.O. Box 528, 7624 Suider-Paarl, Republic of South Africa
4 Department of Genetics, University of Stellenbosch, Stellenbosch 7600, Republic of South Africa.

Six commercial sparkling wine yeast strains were typed using profiles of total soluble cell proteins, contour clamped homogeneous electric field electrophoresis (CHEF), ability to utilize galactose, killer activity, cellular fatty acid analysis, and growth in the presence of ethanol. Genetic markers were identified and hybridization produced 60 hybrid yeast strains that were used in fermentation trials with subsequent sensory analysis of resultant sparkling wines. The contribution of individual haploids to the quality of a sparkling wine was investigated. Five hybrids that produced sparkling wines of comparable quality to a standard were compared to parental strains.

Key words: sparkling wine, Saccharomyces cerevisiae, Saccharomyces bayanus, hybridization, typing

Submitted on September 30, 1991






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Copyright © 1993 by the American Society for Enology and Viticulture.