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


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.


Fermentation Pure Culture Grape Juice Wine Yeast Fermentation Performance 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Eschenbruch R (1974) Sulfite and sulfide formation during wine-making. A review. Am J Enol Vitic 25:157–161Google Scholar
  2. Eschenbruch R, Rassell JM (1975) The development of non-foaming yeast strains for wine-making. Vitis 14:43–47Google Scholar
  3. Eschenbruch R, Sage NF (1976) Small scale wine-making at Te Kauwhata Viticultural Research Station. Food Technol NZ 11: 15–19Google Scholar
  4. Eschenbruch R, Bonish P, Fisher BM (1978) The production of H2S by pure culture wine yeasts. Vitis 17:67–74Google Scholar
  5. Harris JO, Watson W (1971) An improved method for the continuous fermentation of Brewers' Worts. Eur Brew Conv Prov Congr: 273–286Google Scholar
  6. Hennig K, Jakob L (1973) Untersuchungsmethoden für Wein und ähnliche Getränke. Eugen Ulmer, StuttgartGoogle Scholar
  7. Mestre AC, Mestre JA (1946) Fermentaciones comparativos con diferentes levaduras. Minist Agric Inst Nac Invest Agron Estacion Vitic. vEnol., Villagranca del Panadés, Cuarderno 68:1–28Google Scholar
  8. Mortimer RK, Schild D (1980) Genetic map of Saccharomyces cerevisiae. Microbiol Rev 44:519–571Google Scholar
  9. Radler F (1973) Bedeutung und Möglichkeiten der Verwendung von Reinkulturen von Hefen bei der Weinbereitung. Weinberg Keller 29:339–350Google Scholar
  10. Rankine BC (1968) The importance of yeasts in dertermining the composition and quality of wines. Vitis 7:22–49Google Scholar
  11. Rankine BC, Pocock KT (1970) Alkalimetric determination of sulphur dioxide in wine. Aust Wine Brew Spirit Review 88:40–44Google Scholar
  12. Thornton RJ, Eschenbruch R (1976) Homothallism in wine yeasts. Antonie van Leeuwenhoek 42:503–509Google Scholar
  13. Thornton RJ (1978a) Investigations on the genetics of foaming in wine yeasts. Eur J Appl Microbiol Biotechnol 5:103–107Google Scholar
  14. Thornton RJ (1978b) The mapping of two dominant genes for foaming in wine yeasts. FEMS Microbiol Lettres 4:207–209Google Scholar
  15. Zimmerman FK (1978) On the use of systematically selected yeasts in large wineries. Proc 5th Int Oenological Symp 235–243, Auckland, NZGoogle Scholar

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

Personalised recommendations