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The flocculation of wine yeasts: biochemical and morphological characteristics inZygosaccharomyces — flocculation inZygosaccharomyces

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Abstract

The floc-forming ability of flocculent strains ofZygosaccharomyces bailii andZ fermentati, isolated from musts, was tested for susceptibility to proteinase and sugar treatments.Z. fermentati was found highly resistant to the proteolytic enzymes tested, whereasZ. baili was only trypsin-resistant.

The inhibition of flocculation by sugars distinguished two types: inZ. fermentati flocculation was completely inhibited by mannose, inZ. bailli by various sugars.

By SEM observation, the cell surface ofZygosaccharomyces revealed the presence of a column structure, resulting from fusion of vesicles present on the cell surface.

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Authors and Affiliations

  1. Dipartimento di Protezione e Valorizzazione Agroalimentare, Sezione Microbiologica, Università di Bologna, Coviolo, 42100, Reggio Emilia, Italy

    Giovanna Suzzi, Patrizia Romano & Marzia Benevelli

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  1. Giovanna Suzzi
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  2. Patrizia Romano
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  3. Marzia Benevelli
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Suzzi, G., Romano, P. & Benevelli, M. The flocculation of wine yeasts: biochemical and morphological characteristics inZygosaccharomyces — flocculation inZygosaccharomyces . Antonie van Leeuwenhoek 61, 317–322 (1992). https://doi.org/10.1007/BF00713939

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  • DOI: https://doi.org/10.1007/BF00713939

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