Aging Effect of Flor Formation by Saccharomyces bailii var. bailii on a Spanish-Type Sherry

概要

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Aging tests were carried out in both laboratory and winery, comparing the flor effects of Saccharomyces bailii var. bailii, Saccharomyces bayanus and Saccharomyces prostoserdovii on a Spanish-type wine(Vernaccia di Oristano). The results showed that, in genetal, the 3 species tested all gave good results, but S. bailii consumed less glycerol and repidly produced greater quantities of acetaldehyde. The commercial trials showed that wine matured under an S. bailii flow was of excellent quality, only slightly inferior to that matured under S. prostoserdovii.
公益社団法人日本生物工学会の論文
1983-12-25