Selective hybridisation of pure culture wine yeasts

I. Elimination of undesirable wine-making properties
  • R. Eschenbruch
  • K. J. Cresswell
  • B. M. Fisher
  • R. J. Thornton
Industrial Microbiology

Summary

Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated.

Keywords

Fermentation Pure Culture Grape Juice Wine Yeast Fermentation Performance 

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Copyright information

© Springer-Verlag 1982

Authors and Affiliations

  • R. Eschenbruch
    • 1
  • K. J. Cresswell
    • 1
  • B. M. Fisher
    • 1
  • R. J. Thornton
    • 2
  1. 1.D.S.I.R. Wine ResearchTe KauwhataNew Zealand
  2. 2.Department of Microbiology and GeneticsMassey UniversityPalmerston NorthNew Zealand

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