RT Journal Article
SR Electronic
T1 Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 216
OP 220
DO 10.5344/ajev.1983.34.4.216
VO 34
IS 4
A1 F. Fatichenti
A1 G. A. Farris
A1 P. Deiana
YR 1983
UL http://www.ajevonline.org/content/34/4/216.abstract
AB In a series of experiments aimed at improving production of an unfortified Spanish-type sherry (Vernaccia di Oristano), the yeast flora were identified in various samples of must and flor. Thirty yeast strains isolated from the flor were subjected to functional selection, and the most suitable were used as starters in winery aging trials. The functional selection showed that Saccharomyces prostoserdovii and Sacch. bayanus (the species most frequently found in the flor) were almost equally strong fermenters, but Sacch. prostoserdovii was superior in the maturation phase. The aging trials showed that Sacch. prostoserdovii used alone produced a wine of the highest quality with more reliable and more uniform aging in one third of the time normally taken.