PT  - JOURNAL ARTICLE
AU  - G. Suzzi
AU  - P. Romano
AU  - C. Zambonelli
TI  - <em>Saccharomyces</em> Strain Selection in Minimizing SO<sub>2</sub> Requirement During Vinification
AID  - 10.5344/ajev.1985.36.3.199
DP  - 1985 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 199--202
VI  - 36
IP  - 3
4099  - http://www.ajevonline.org/content/36/3/199.short
4100  - http://www.ajevonline.org/content/36/3/199.full
SO  - Am J Enol Vitic.1985 Jan 01; 36
AB  - To study the yeast stabilizing power on wine color, 1700 Saccharomyces isolated from 200 samples of non-sulfited and spontaneously fermented musts were tested. The stabilizing power of wine yeasts varies in relation to sulfur dioxide production. It can not be affirmed that a direct relationship between stabilizing power and sulfite production exists. The results, however, confirm the role played by biological sulfite in the stabilization of white wine. Saccharomyces cerevisiae No. 10278 was the best stabilizing strain, giving rise to wine whose color and chemical characteristics are stable and unchanging. It can form sulfite from 30 to 80 mg/L and does not form sulfide.