Study of the oenological characteristics and enzymatic activities of wine yeasts
1998
Ubeda Iranzo, J.F. | Briones Perez, A.I. | Izquierdo Canas, P.M.
Seventy-four wine strains of the Saccharomyces genus were tested to study their oenological characteristics and enzymatic activities. These strains were isolated from spontaneous microbiota taken from cellars in the Valdepenas region (Spain) and identified by contour homogeneous electric field (CHEF) technique. When Cluster Analysis was applied to oenological properties, only SH2 production, tolerance to 12 (0) of ethanol and synthesis of killer toxin contributed to the distribution of the strains in the different statistical groups. All the strains possessed esterase activity and some also showed protease and pectinase activities. None of them had beta-D-glucosidase activity.
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