Author： Regodon J.A. Perez F. Valdes M.E. de Miguel C. Ramirez M.
Publisher： Academic Press
ISSN： 0740-0020
Source： Food Microbiology, Vol.14, Iss.3, 1997-06, pp. : 247-254
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Abstract
The use of selected yeasts for wine-making has clear advantages over the traditional spontaneous fermentation. We have designed a simple and effective procedure to select wine yeasts for industrial use based on technological characteristics of the yeasts. The procedure consists of just two steps. The first is a preselection based on resistance to sulfur dioxide, killer phenotype, growth at high temperature and low foam production. The second is a selection based on volatile acidity, ethanol production, and residual sugars. Most of the selected yeasts (66.6%) produced wines of greater acceptance than those from spontaneous fermentation.
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