Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes' Wineries

Bujdoso, G.; Ittzes, A.; Henick-Kling, T.

Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes' Wineries

2002

Bujdoso, G. | Ittzes, A. | Henick-Kling, T.

Hanseniaspora (Kloeckera) yeast strains were isolated from several Finger Lakes' wineries (New York State, USA), which belonged to species H. uvarum and H. osmophila, and were examined by the ability of fermentation in Chardonnay grape juice and synthetic medium, respectively. One-way analysis of variance (ANOVA), post hoc range tests, and pairwise multiple comparison analysis were used to estimate the glucose, fructose consumption and the ethanol, acetic acid production after fermentation in both media.

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