PT  - JOURNAL ARTICLE
AU  - Richard Degré
AU  - Davis Y. Thomas
AU  - Josée Ash
AU  - Karen Mailhiot
AU  - André Morin
AU  - Chantal Dubord
TI  - Wine Yeasts Strain Idenification
AID  - 10.5344/ajev.1989.40.4.309
DP  - 1989 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 309--315
VI  - 40
IP  - 4
4099  - http://www.ajevonline.org/content/40/4/309.short
4100  - http://www.ajevonline.org/content/40/4/309.full
SO  - Am J Enol Vitic.1989 Jan 01; 40
AB  - Commercially produced strains of wine yeast are being widely accepted in the wine industry, and many new strains are finding their way into the market. However, most of the strains belong to the Saccharomyces cerevisiae group and cannot be readily distinguished and identified by classical biochemical methods. We have, therefore, developed a series of tests to identify and characterize yeast strains including rapid biochemical methods, killer profile, protein electrophoresis profile, volatile fatty acids profile, chromosome electrophoresis, and DNA fingerprinting. We applied these techniques to several commercially available wine yeast strains (Prise de Mousse) used for the production of sparkling wines and found them to be different. Therefore, they have the potential to impart different characters to wines.