PT  - JOURNAL ARTICLE
AU  - N. P. Jolly
AU  - B. J. H. Janse
AU  - T. J. Van Rooyen
AU  - J. H. Louw
TI  - Hybridization and Typing of Yeasts Used in Sparkling Wine Fermentations
AID  - 10.5344/ajev.1993.44.2.217
DP  - 1993 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 217--226
VI  - 44
IP  - 2
4099  - http://www.ajevonline.org/content/44/2/217.short
4100  - http://www.ajevonline.org/content/44/2/217.full
SO  - Am J Enol Vitic.1993 Jan 01; 44
AB  - 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.