PT  - JOURNAL ARTICLE
AU  - S. Rainieri
AU  - C. Zambonelli
AU  - V. Tini
AU  - L. Castellari
AU  - P. Giudici
TI  - The Enological Traits of Thermotolerant <em>Saccharomyces</em> Strains
AID  - 10.5344/ajev.1998.49.3.319
DP  - 1998 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 319--324
VI  - 49
IP  - 3
4099  - http://www.ajevonline.org/content/49/3/319.short
4100  - http://www.ajevonline.org/content/49/3/319.full
SO  - Am J Enol Vitic.1998 Jan 01; 49
AB  - Thermotolerant Saccharomyces cerevisiae strains possess several interesting fermentative properties compared to non-thermotolerant Sacch. cerevisiae strains; they give a higher glycerol yield and intense maloalcoholic fermentation. They have the disadvantages, however, of producing high levels of acetic acid, lacking vigor, and not completing the fermentation process, thereby leaving high levels of residual sugar. Despite the many negative traits, which make them enologically unsuitable, the thermotolerant Saccharomyces cerevisiae strains demonstrate potential for enological applications and provide a valuable genetic resource for yeast improvement programs.