TY - JOUR T1 - Hybridization and Typing of Yeasts Used in Sparkling Wine Fermentations JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 217 LP - 226 DO - 10.5344/ajev.1993.44.2.217 VL - 44 IS - 2 AU - N. P. Jolly AU - B. J. H. Janse AU - T. J. Van Rooyen AU - J. H. Louw Y1 - 1993/01/01 UR - http://www.ajevonline.org/content/44/2/217.abstract N2 - 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. ER -