Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines

Food Microbiology

Volumn 23, Issue 7, 2006, Pages 672-676

  Coloretti, Fabio ^a   Zambonelli, Carlo ^a   Tini, Vincenzo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Flocculation; Saccharomyces hybrids; Sparkling wine

Indexed keywords

ARTICLE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETICS; HYBRIDIZATION; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES; STANDARD; TASTE; TEMPERATURE; TIME; WINE;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYBRIDIZATION, GENETIC; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES; TASTE; TEMPERATURE; TIME FACTORS; WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 33646113829     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.11.002     Document Type: Article

References (18)

1. Bidan P., Feuillat M., and Moulin J.P. Les vins mousseux. Bull. de l'OIV 59 (1986) 663-664 563-626
2. Castellari L., Ferruzzi M., Magrini A., Giudici P., Passarelli P., and Zambonelli C. Unbalanced wine fermentation by cryotolerant vs. non-cryotolerant Saccharomyces strains. Vitis 33 (1994) 49-52
3. Eustace R., and Thornton R.J. Selective hybridization of wine yeasts for higher yields of glycerol. Can. J. Microbiol. 33 (1987) 112-117
4. Giudici P., Caggia C., Pulvirenti A., and Rainieri S. Karyotyping of Saccharomyces strains with different temperature profiles. J. Appl. Microbiol. 84 (1998) 811-819
5. Giudici P., Solieri L., Pulvirenti A., and Cassanelli S. Strategies and perspectives for genetic improvement of wine yeasts. Appl. Microbiol. Biotechnol. 66 (2005) 607-613
6. Holmberg S., and Kielland-Brandt M.C. A mutant of Saccharomyces cerevisiae temperature sensitive for flocculation. Influence of oxygen and respiratory deficiency on flocculence. Carlsberg Res.Commun. 43 (1978) 37-47
7. Jin Y., and Speers R.A. Flocculation of Saccharomyces cerevisiae. Food Res. Int. 31 (1998) 421-440
8. Massoutier C., Alexandre H., Feulliat M., and Charpentier C. Isolation and characterization of cryotolerant Saccharomyces strains. Vitis 37 (1998) 55-59
9. Ough C.S., and Amerine M.A. Methods for Analysis of Musts and Wines (1988), Wiley, New York, USA
10. Packer G.J.K., Prentice G.A., and Clegg L.F.L. Design of a temperature gradient incubator. J. Appl. Bacteriol. 36 (1973) 173-177
11. Rainieri S., and Pretorius I.S. Selection and improvement of wine yeasts. Ann. Microbiol. 50 (2000) 15-31
12. Roessler E.B., Pangborn R.M., Sidel J.L., and Stone H. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. J. Food Sci. 43 (1978) 940-944
13. Romano P., Soli M.G., Suzzi G., Grazia L., and Zambonelli C. Improvement of a wine Saccharomyces cerevisiae strains by a breeding program. Appl. Environ. Microbiol. 50 (1985) 1064-1067
14. Schwartz D.H., and Cantor C.R. Separation of yeast chromosome-sized DNAs by pulsed field gel electrophoresis. Cell 37 (1984) 67-75
15. Suzzi G., Romano P., and Zambonelli C. Flocculation of wine yeasts: frequency, differences and stability of the character. Can. J. Microbiol. 30 (1984) 36-39
16. Vaughan-Martini A., Martini A., and Cardinali G. Electrophoretic karyotyping as a taxonomic tool in the genus Saccharomyces. Antonie van Leeuwenhoek 62 (1993) 145-156
17. Winge O., and Laustsen O. Artificial species hybridisation in yeast. C. R. Trav. Lab. Carlsberg, Sér. Physiol. 22 (1938) 235-244
18. Zambonelli C., Passarelli P., Rainieri S., Bertolini L., Giudici P., and Castellari L. Technological properties and temperature response of interspecific Saccharomyces hybrids. J. Sci. Food Agric. 74 (1997) 7-12