Abstract
Fermentation performance of 15 thermotolerant Saccharomyces cerevisiae in three musts from dried grapes at 25, 30, and 40° brix was studied. When the osmotic strength was increased, the volatile acidity and the SO2 production in the wines also increased: in the must with 40° brix, yeasts produce from 1.63 to 3.65 g acetic acid l−1 and from 40 to 73.6 mg SO2 l−1 due to osmotic stress. From 9.75 to 13.40 ethanol v/v production is observed in must at 30° brix, whereas at 40° brix there is a clear detrimental effect.
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Caridi, A., Crucitti, P. & Ramondino, D. Winemaking of musts at high osmotic strength by thermotolerant yeasts. Biotechnology Letters 21, 617–620 (1999). https://doi.org/10.1023/A:1005528613379
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DOI: https://doi.org/10.1023/A:1005528613379