Abstract
Six commercial sparkling wine yeast strains were typed using profiles of total soluble cell proteins, contour clamped homogeneous electric field electrophoresis (CHEF), ability to utilize galactose, killer activity, cellular fatty acid analysis, and growth in the presence of ethanol. Genetic markers were identified and hybridization produced 60 hybrid yeast strains that were used in fermentation trials with subsequent sensory analysis of resultant sparkling wines. The contribution of individual haploids to the quality of a sparkling wine was investigated. Five hybrids that produced sparkling wines of comparable quality to a standard were compared to parental strains.
- Received September 1991.
- Copyright 1993 by the American Society for Enology and Viticulture
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Vol 44 Issue 2
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