Summary
Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Eschenbruch R (1974) Sulfite and sulfide formation during wine-making. A review. Am J Enol Vitic 25:157–161
Eschenbruch R, Rassell JM (1975) The development of non-foaming yeast strains for wine-making. Vitis 14:43–47
Eschenbruch R, Sage NF (1976) Small scale wine-making at Te Kauwhata Viticultural Research Station. Food Technol NZ 11: 15–19
Eschenbruch R, Bonish P, Fisher BM (1978) The production of H2S by pure culture wine yeasts. Vitis 17:67–74
Harris JO, Watson W (1971) An improved method for the continuous fermentation of Brewers' Worts. Eur Brew Conv Prov Congr: 273–286
Hennig K, Jakob L (1973) Untersuchungsmethoden für Wein und ähnliche Getränke. Eugen Ulmer, Stuttgart
Mestre AC, Mestre JA (1946) Fermentaciones comparativos con diferentes levaduras. Minist Agric Inst Nac Invest Agron Estacion Vitic. vEnol., Villagranca del Panadés, Cuarderno 68:1–28
Mortimer RK, Schild D (1980) Genetic map of Saccharomyces cerevisiae. Microbiol Rev 44:519–571
Radler F (1973) Bedeutung und Möglichkeiten der Verwendung von Reinkulturen von Hefen bei der Weinbereitung. Weinberg Keller 29:339–350
Rankine BC (1968) The importance of yeasts in dertermining the composition and quality of wines. Vitis 7:22–49
Rankine BC, Pocock KT (1970) Alkalimetric determination of sulphur dioxide in wine. Aust Wine Brew Spirit Review 88:40–44
Thornton RJ, Eschenbruch R (1976) Homothallism in wine yeasts. Antonie van Leeuwenhoek 42:503–509
Thornton RJ (1978a) Investigations on the genetics of foaming in wine yeasts. Eur J Appl Microbiol Biotechnol 5:103–107
Thornton RJ (1978b) The mapping of two dominant genes for foaming in wine yeasts. FEMS Microbiol Lettres 4:207–209
Zimmerman FK (1978) On the use of systematically selected yeasts in large wineries. Proc 5th Int Oenological Symp 235–243, Auckland, NZ
Author information
Authors and Affiliations
Additional information
Part of these results were reported at the 1979 Conference of the N.Z. Microbiological Society, Waikato University, Hamilton
Rights and permissions
About this article
Cite this article
Eschenbruch, R., Cresswell, K.J., Fisher, B.M. et al. Selective hybridisation of pure culture wine yeasts. European J. Appl. Microbiol. Biotechnol. 14, 155–158 (1982). https://doi.org/10.1007/BF00497892
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF00497892