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Article

The Enological Traits of Thermotolerant Saccharomyces Strains

S. Rainieri, C. Zambonelli, V. Tini, L. Castellari, P. Giudici
Am J Enol Vitic. January 1998 49: 319-324; published ahead of print January 01, 1998 ; DOI: 10.5344/ajev.1998.49.3.319
S. Rainieri
Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, Villa Levi, 42100 Reggio Emilia, Italy
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C. Zambonelli
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V. Tini
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L. Castellari
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P. Giudici
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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.

  • Saccharomyces cerevisiae
  • thermotolerance
  • malic acid breakdown
  • glycerol production
  • Received July 1997.
  • Revision received December 1997.
  • Copyright 1998 by the American Society for Enology and Viticulture

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The Enological Traits of Thermotolerant Saccharomyces Strains
S. Rainieri, C. Zambonelli, V. Tini, L. Castellari, P. Giudici
Am J Enol Vitic.  January 1998  49: 319-324;  published ahead of print January 01, 1998 ; DOI: 10.5344/ajev.1998.49.3.319

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The Enological Traits of Thermotolerant Saccharomyces Strains
S. Rainieri, C. Zambonelli, V. Tini, L. Castellari, P. Giudici
Am J Enol Vitic.  January 1998  49: 319-324;  published ahead of print January 01, 1998 ; DOI: 10.5344/ajev.1998.49.3.319
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