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Selective hybridisation of pure culture wine yeasts

II. Improvement of fermentation efficiency and inheritance of SO2 tolerance

  • Industrial Microbiology
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European journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

Pure culture wine yeasts vary in their efficiency of conversion of grape sugar to ethanol. Selective hybridisation over three generations gave significant in fermentation efficiency, i.e. from 84% to 93%. Sulphur dioxide tolerance was found to be under the control of dominant polymeric genes. Other wine-making characteristics were monitored during the hybridisation programme and selected hybrid strains had wine-making qualities comparable with those of the parent strains, but with increased sugar conversion efficiency.

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Authors and Affiliations

  1. Department of Microbiology and Genetics, Massey University, Palmerston North, New Zealand

    Roy James Thornton

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  1. Roy James Thornton
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Thornton, R.J. Selective hybridisation of pure culture wine yeasts. European J. Appl. Microbiol. Biotechnol. 14, 159–164 (1982). https://doi.org/10.1007/BF00497893

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  • DOI: https://doi.org/10.1007/BF00497893

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