Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines.
Interspecific hybrids obtained from flocculent Saccharomyces cerevisiae and non-flocculent Saccharomyces uvarum (S. bayanus var. uvarum) are flocculent to a higher degree and have the capacity to ferment well at both low and high temperatures, from 6 to 36 degrees C. These interspecific hybrids generate minor compounds of fermentation in intermediate quantities with respect to the parent strains and produce high-quality sparkling wines, which are not inferior to those of the parent strains. For these reasons, interspecific strains are particularly adapted to production of sparkling wines that are re-fermented in bottles.
Coloretti
Fabio
F
Dipartimento di Protezione e Valorizzazione Agroalimentare (DIPROVAL), Sez. Microbiologia, Alma Mater Sudiorum-Università di Bologna, Villa Levi, Via F.lli Rosselli 107, 42100-Coviolo, Reggio Emilia, Italy. fabio.coloretti@unibo.it
Zambonelli
Carlo
C
Tini
Vincenzo
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D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005524:Food Technology; D006824:Hybridization, Genetic; D007218:Industrial Microbiology; D012440:Saccharomyces / Q000235:genetics / Q000502:physiology*; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014920:Wine / Q000382:microbiology* / Q000592:standards*