Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.

ABSTRACT: At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification an

SUBMITTER: Benito A 

PROVIDER: S-EPMC4805284 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature