Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions.
Saccharomyces cerevisiae flor yeasts, which are subjected to stressful conditions during wine ageing, exhibit a number of characteristics which distinguish them from non-flor S. cerevisiae wine strains. In the present work, 22 flor and 14 non-flor S. cerevisiae wine strains are compared, in order to elucidate other possible peculiarities of these yeasts. The results obtained demonstrate that in contrast to the homothallic nature of the non-flor strains, 77% of the flor strains exhibit two variants of a semi-homothallic life cycle. Moreover, the flor-forming ability is shown to be inversely correlated to spore viability and the utilisation of maltose and galactose.
Budroni
Marilena
M
Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agroalimentari, Sezione di Microbiologia Generale ed Applicata, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy. mbudroni@uniss.it
Zara
Severino
S
Zara
Giacomo
G
Pirino
Giorgia
G
Mannazzu
Ilaria
I
D005690:Galactose / Q000378:metabolism; D005800:Genes, Fungal; D007218:Industrial Microbiology; D008320:Maltose / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism / Q000502:physiology*; D013172:Spores, Fungal / Q000254:growth & development; D013997:Time Factors; D014920:Wine / Q000382:microbiology*
D008320:Maltose; D005690:Galactose