You have full text access to this OnlineOpen article

Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions

  1. Marilena Budroni1,*,
  2. Severino Zara1,
  3. Giacomo Zara1,
  4. Giorgia Pirino1,
  5. Ilaria Mannazzu2

Article first published online: 7 APR 2006

DOI: 10.1016/j.femsyr.2005.04.002

Issue

FEMS Yeast Research

FEMS Yeast Research

Volume 5, Issue 10, pages 951–958, July 2005

Additional Information

How to Cite

Budroni, M., Zara, S., Zara, G., Pirino, G. and Mannazzu, I. (2005), Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions. FEMS Yeast Research, 5: 951–958. doi: 10.1016/j.femsyr.2005.04.002

Author Information

  1. 1

    Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agroalimentari, Sezione di Microbiologia Generale ed Applicata, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy

  2. 2

    Dipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy

* *Corresponding author. Tel.: +39 079 229314; fax: +39 079 229370., E-mail address: mbudroni@uniss.it

Publication History

  1. Issue published online: 7 APR 2006
  2. Article first published online: 7 APR 2006
  3. Received 30 April 2004, Revised 4 January 2005, Accepted 4 April 2005

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

View Full Article (HTML) Get PDF (469K)

Keywords:

  • Saccharomyces cerevisiae;
  • Life cycle;
  • Principal component analysis;
  • flor;
  • Acetaldehyde

Abstract

Saccharomyces cerevisiae flor yeasts, which are subjected to stressful conditions during wine ageing, exhibit a number of characteristics which distinguish them from non-flor S. cerevisiae wine strains. In the present work, 22 flor and 14 non-flor S. cerevisiae wine strains are compared, in order to elucidate other possible peculiarities of these yeasts. The results obtained demonstrate that in contrast to the homothallic nature of the non-flor strains, 77% of the flor strains exhibit two variants of a semi-homothallic life cycle. Moreover, the flor-forming ability is shown to be inversely correlated to spore viability and the utilisation of maltose and galactose.

View Full Article (HTML) Get PDF (469K)