Inhibition of malolactic fermentation by cryotolerant yeasts

被引：30

作者：

Caridi, A ^{[1
]}

Corte, V ^{[1
]}

机构：

[1] IST REG VITE & VINO PALERMO,I-90144 PALERMO,PA,ITALY

来源：

BIOTECHNOLOGY LETTERS | 1997年 / 19卷 / 08期

关键词：

Fermentation; Organic Chemistry; Lactobacillus; Saccharomyces Cerevisiae; Saccharomyces;

D O I：

10.1023/A:1018319705617

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

White wines produced by some cryotolerant strains of Saccharomyces cerevisiae are more resistant to malolactic fermentation than those produced by normal strains: e.g. for two months of storage, the wines, inoculated with Leuconostoc oenos or Lactobacillus plantarum, were fully stabilized with levels of 51-65 mg total SO2/l and 5.70-5.75 g titratable acidity/l. The use of these yeasts in wine-making can decrease the quantities of sulfites added to stabilize wines.

引用

页码：723 / 726

页数：4

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