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Am. J. Enol. Vitic. 46:1:143-147 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Improvement of Wine Composition with Cryotolerant Saccharomyces Strains

P. Giudici 1, C. Zambonelli 2, P. Passarelli 2, and L. Castellari 3

1 Istituto di Industrie Agrarie, University of Catania, Via Valdisavoia 5, Catania Italy.
2 Dep. Protezione e Valorizzazione Agroalimentare, University of Bologna, Coviolo, 42100 Reggio Emilia, Italy.
3 Ente Studi Assistenza Viticola Enologica (ESAVE), Tebano, 48018 Faenza, Ra, Italy.

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.

Key words: Saccharomyces, wine composition

Submitted on February 7, 1994






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Copyright © 1995 by the American Society for Enology and Viticulture.