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  • » INFLUENCE OF KILLER STRAINS OF SACCHAROMYCES CEREVISIAE ON WINE FERMENTATION
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

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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