PT - JOURNAL ARTICLE AU - B. C. Rankine TI - <em>Pichia Membranaefaciens</em>, A Yeast Causing Film Formation and Off-Flavor in Table Wine AID - 10.5344/ajev.1966.17.2.82 DP - 1966 Jan 01 TA - American Journal of Enology and Viticulture PG - 82--86 VI - 17 IP - 2 4099 - http://www.ajevonline.org/content/17/2/82.short 4100 - http://www.ajevonline.org/content/17/2/82.full SO - Am J Enol Vitic.1966 Jan 01; 17 AB - A film-forming yeast causing off-aroma and flavor in table wine has been isolated and identified as Pichia membranaefaciens Hansen. It can grow in wine containing up to 11% by volume of ethanol but cannot tolerate any free sulfur dioxide. Its optimum growth temperature is 20°C, and no growth is observed at 30°C. During growth on wine the yeast produces acetaldehyde, ethyl acetate, iso-amyl acetate, and an unidentified compound, the last being quantitatively the most important. The role of the yeast in wine spoilage is discussed and control procedures are given.