RT Journal Article
SR Electronic
T1 Improvement of Wine Composition with Cryotolerant <em>Saccharomyces</em> Strains
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 143
OP 147
DO 10.5344/ajev.1995.46.1.143
VO 46
IS 1
A1 P. Giudici
A1 C. Zambonelli
A1 P. Passarelli
A1 L. Castellari
YR 1995
UL http://www.ajevonline.org/content/46/1/143.abstract
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.