… in must as well as in wines and the l-lactic acid amount was below 0.01 g/L, whereas SB
synthesized malic acid, thus reaching 2.09 mg/L (7877 3A). Less remarkably, succinic acid …

Quality of fruit is traditionally associated with the physical characteristics, such as surface
colour, shape, and firmness. Although, it is well known that the aroma is also associated with …

Cryotolerant Saccharomyces cerevisiae pr uvarum strains normally produce large amounts
of glycerol and succinic acid and lesser amounts of acetic acids than ordinary non-…

Technical Briefs are not necessarily original research, but technical papers on enology or
viticulture containing information that may not be generally known to the industry. Technical …

Hybrids obtained by crossing cryotolerant and non‐cryotolerant strains of Saccharomyces
were studied. The hybrids, all sterile, are more vigorous and competitive than their parents …

This research is a part of an ongoing apricot breeding programme. Modern apricot cultivars
are distinguished by their large fruit size, intense orange skin color and red blush. However, …

… cerevisiae strain 6167 always completed fermentation with residual sugar between 1 and
2 g/L. In contrast, the thermotolerant strain did not always complete the fermentation and …

Insufficient wine acidity can affect wine quality and stability. To overcome this problem, DL-malic
acid can be added to the grape juice prior to fermentation. We have investigated the …

Thermotolerant Saccharomyces strains were crossed with mesophilic Saccharomyces
cerevisiae and with cryotolerant Saccharomyces bayanus. The former hybrid is fertile confirming …

… This strain was isolated and described by Castellari et al. (1992) and oenologically
characterised by Castellari et al. (1994), and was initially classified as S. cerevisiae physiological …