ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The indigenous yeast microflora on Arkansas-grown White Riesling (Vitis vinifera) grapes and in model musts were examined during fermentation of sulfite-treated (0, 25, 50, or 100 mg/L total SO2) musts held at two temperatures 113°C and 21°CL The yeast microflora were examined with time −13°C musts were sampled it 5, 10, and 20 days; 21°C musts were sampled at 2, 4, and 8 days. A two log cycle increase in yeast counts occurred during fermentation, with little difference in counts due to sulfite treatments. Of 70 isolates, the main genera were Cryptococcus, Hanseniaspora, Pichia, Saccharomycopsis, Trichosporon, Zygosaccharomyces, Rhodotorula, Candida, Metschnikowia, and Succharomyces. All isolates recovered showed lipolytic activity on Spirit Blue Agar.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07827.x
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