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.
- Received July 1997.
- Revision received December 1997.
- Copyright 1998 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.