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Selective hybridisation of pure culture wine yeasts (1982)

Eschenbruch, R. ; Cresswell, K. J. ; Fisher, B. M. ; [et al.]

Springer

Applied microbiology and biotechnology 14 (1982), S. 155-158

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ISSN: 1432-0614

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00497892

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