Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces.

ABSTRACT: Fermentations carried out at low temperatures (10-15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process. Notwithstanding, as Saccharomyces cerevisiae is the main species responsible for alcoholic fermentation, other species of the genus Saccharomyces, such as cryophilic species Saccharomyces eubayanus, Saccharomyces kudriavzevii and Saccharomyces uvarum, are better adapted to low-temperature fermentations during winemaking. In this work, a Saccharomyces cerevisiae × S. uvarum hybrid was constructed to improve the enological features of a wine S. cerevisiae strain at low temperature. Fermentations of white grape musts were performed, and the phenotypic differen

SUBMITTER: Garcia-Rios E 

PROVIDER: S-EPMC6331415 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature