PT  - JOURNAL ARTICLE
AU  - P. Giudici
AU  - C. Zambonelli
AU  - P. Passarelli
AU  - L. Castellari
TI  - Improvement of Wine Composition with Cryotolerant <em>Saccharomyces</em> Strains
AID  - 10.5344/ajev.1995.46.1.143
DP  - 1995 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 143--147
VI  - 46
IP  - 1
4099  - http://www.ajevonline.org/content/46/1/143.short
4100  - http://www.ajevonline.org/content/46/1/143.full
SO  - Am J Enol Vitic.1995 Jan 01; 46
AB  - Cryotolerant Saccharomyces cerevisiae p.r. uvarum strains normally produce large amounts of glycerol and succinic acid and lesser amounts of acetic acids than ordinary non-cryotolerant p.r. cerevisiae strains. They also synthesize malic acid rather than destroying it. These activities are generally unaffected by the grape must and appear consistently at a temperature of 25°C. Thanks to these specific traits, they can be used to balance the acid content of wine or to increase the glycerol concentration if necessary.