Potential use for Zygosaccharomyces species in winemaking

• Patrizia Romano ^[1] ; Giovanna Suzzi ^[1]
  1. [1] University of Bologna

     University of Bologna

     Bolonia, Italia

     
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 4, Nº 2, 1993, págs. 87-94
• Idioma: inglés
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• Resumen

  • Some 29 strains of Zygosaccharomyces bailii and Zygosaccharomyces fermentati, isolated from grape juice, were examined for traits of oenological interest. The two species showed considerable differences in some of the characteristics studied. TheZygosacch. fermentati strains were found to possess a high fermentative vigour and to produce lower amounts of acetic acid in must, whereasZygosacch. bailii exhibited an interesting breakdown of malic acid (in same cases about 70%). A flocculation capability was found in all strains ofZygosacch. bailii. Both species produced low amounts of sulphur dioxide and hydrogen sulphide in must. The inherent characteristics found make the two species studied worth considering for different oenological uses.