IMPROVEMENT OF WINE COMPOSITION WITH CRYOTOLERANT SACCHAROMYCES STRAINS

Technical Briefs are not necessarily original research, but technical papers on enology or viticulture containing information that may not generally be known to the industry. Technical Briefs are approved for publication by the editors and are not subject to the normal peer review process. Cryotolerant Saccharomyces cerevisiae p.r. uvarum strains normally produce large amounts of glycerol and succinic acid and lesser amounts of acetic acids than ordinary non-cryotolerant p.r. cerevisiae strains. They also synthesize malic acid rather than destroying it. These activities are generally unaffected by the grape must and appear consistently at a temperature of 25 degrees C. Thanks to these specific traits, they can be used to balance the acid content of wine or to increase the glycerol concentration if necessary.