Abstract
Thermotolerant Saccharomyces cerevisiae strains possess several interesting fermentative properties compared to non-thermotolerant Sacch. cerevisiae strains; they give a higher glycerol yield and intense maloalcoholic fermentation. They have the disadvantages, however, of producing high levels of acetic acid, lacking vigor, and not completing the fermentation process, thereby leaving high levels of residual sugar. Despite the many negative traits, which make them enologically unsuitable, the thermotolerant Saccharomyces cerevisiae strains demonstrate potential for enological applications and provide a valuable genetic resource for yeast improvement programs.
- Copyright 1998 by the American Society for Enology and Viticulture
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Vol 49 Issue 3
