RT Journal Article
SR Electronic
T1 <em>Saccharomyces</em> Strain Selection in Minimizing SO<sub>2</sub> Requirement During Vinification
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 199
OP 202
DO 10.5344/ajev.1985.36.3.199
VO 36
IS 3
A1 G. Suzzi
A1 P. Romano
A1 C. Zambonelli
YR 1985
UL http://www.ajevonline.org/content/36/3/199.abstract
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.