[Oenologic characteristics of yeast stems in a sweet wine of trade]
1985
Gaia, P. (Istituto Sperimentale per l'Enologia, Asti (Italy))
Sediments have been found in some bottled sweet wines, leading to depreciation and loss of the product. From the sediments, yeasts strains have been isolated, pertaining to the species S. italicus (Lodder,1970) (actually S. cerevisiae Kreger van Rij,1984). One of the strains has been inoculated, at the rate of 10.000 cells per ml, in dry and sweet wines with different amounts of alcohol and SO2, with low pH value, in order to find out the best circumstances to inhibit yeast development. Two of the spoiling strains have been subjected to laboratory tests to check their chemical-biological characteristics. The tested strains showed good fermenting power and vegetative activity, high alcohol production and corresponding low volatile acidity; in particular the strains showed an high resistance to SO2: this peculiar characteristic allows them to develop in bottled wines added with medium-low amounts of SO2.
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