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INFLUENCE OF KILLER STRAINS OF SACCHAROMYCES CEREVISIAE ON WINE FERMENTATION

Perez, F.; Ramirez, M.; Regodon, J. A., Antonie van Leeuwenhoen, VOL. 79, NO. 3/4, 2001, PP. 393-399

The effect of killer strains of S. cerevisiae on the growth of sensitive strains during must fermentation was studied using a new method to monitor yeast populations. The capability of killer yeast strains to eliminate sensitive strains depends on the initial proportion of killer yeasts , the susceptibility of sensitive strains, and the treatment of the must. In sterile filtered must, an initial proportion of 2-6% of killer yeasts was responsible for protracted fermentation and suppression of isogenic sensitive strains. A more variable initial proportion was needed to get the same effect with non-isogenic strains. The suspended solids that remain in the must after cold-settling decreased killer toxin effect. The addition of bentonite to the must avoided protracted fermentation and the suppression of sensitive strains; however, the addition of yeast dietary nutrients with yeast cell walls did not, although it decreased fermentation lag. (We advise you to read the entire article. Original title : Influence of killer strains of Saccharomyces cerevisiae on wine fermentation)

Published on 23/10/2003
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