Winemaking of musts at high osmotic strength by thermotolerant yeasts

Biotechnology Letters

Volumn 21, Issue 7, 1999, Pages 617-620

  Caridi, Andrea ^a   Crucitti, Pasquale ^a   Ramondino, Donatella ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Fermentation performance; Osmotic stress; Saccharomyces cerevisiae; Thermotolerant strain

Indexed keywords

ACETIC ACID; ALCOHOL; SULFATE;

ARTICLE; FERMENTATION; GRAPE; HEAT TOLERANCE; NONHUMAN; OSMOTIC STRESS; SACCHAROMYCES CEREVISIAE; TEMPERATURE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0032876074     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005528613379     Document Type: Article

References (5)

1. Delfini C, Conterno L, Giacosa D, Cocito C, Ravaglia S, Bardi L (1992) Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts. In relation to acetic acid production. Vitic. Enol. Sci. 47: 69-75.
2. Gough S, Flynn O, Hack CJ, Marchant R (1996) Fermentation of molasses using a thermotolerant yeast, Kluyveromyces marxianus IMB3: simplex optimisation of media supplements. Appl. Microbiol. Biotechnol. 46: 187-190.
3. Ough CS, Amerine MA (1988) Methods for Analysis of Musts and Wines. New York: Wiley and Sons.
4. Piper PW (1995) The heat shock and ethanol stress responses of yeast exhibit extensive similarity and functional overlap. FEMS Microbiol. Lett. 134: 121-127.
5. Trollmo C, André L, Blomberg A, Adler L (1988) Physiological overlap between osmotolerance and thermotolerance in Saccharomyces cerevisiae. FEMS Microbiol. Lett. 56: 321-326.