Selective breeding of <em>Saccharomyces cerevisiae</em> to increase glycerol levels in wine
Glycerol in wines is at levels of 1 to 10 g/l and improves their body. To breed wine yeast for increased glycerol production, we crossed yeast isolated from natural fermentations with a commercial strain. The average glycerol concentration of 187 wine yeast strains was 4.2 g/l. Strain Ba25 had the h...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1999-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1035 |