, Volume 14, Issue 3, pp 219-222

A genetically improved wine yeast

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Most of 31 hybrids, obtained by fusion between the petite mutant of a nonsporous strain ofSaccharomyces cerevisiae SS-1090 and a Kar mutant K1 killer ofS. cerevisiae adenine and uracil auxotrophic, proved to be enologically as useful as the parent strain, and in some cases more so. In addition, all of them possessed killer factor, rendering them potentially more competitive against wild yeasts. Most of them also proved to be highly sporous.

Research supported by National Research Council of Italy, Special Project RAISA, Sub-project N.4, Paper N.