This work was supported by grant ALI90-0949 from C.I.C.Y.T. A.Q. and E.B. were recipients of fellowhips from Conselleria ?Educació i Ciencia Generalitat Valenciana). We thank A. Cortell for technical assistance in the wine analysis, F. Martí for aid in photographic work, and P. Sam for critical reading of the manuscript.
Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 183–185, January 1992
How to Cite
QUEROL, A., HUERTA, T., BARRIO, E. and RAMON, D. (1992), Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns. Journal of Food Science, 57: 183–185. doi: 10.1111/j.1365-2621.1992.tb05451.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/22/91; revised 5/21/91; accepted 6/15/91.
We previously reported a study on the microbial flora of Alicante wines at different stages of vinification. On the basis of those data, we selected a Saccharomyces cerevisiae strain which is capable of producing high quality wine in pilot fermentation experiments with musts. The strain was characterized using several DNA fingerprinting techniques. These results open the way to use the strain as a dry yeast in order to perform controlled fermentations.