Selection and Hybridization of Wine Yeasts for Improved Winemaking Properties : Fermentation Rate and Aroma Productivity

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概要

• 論文の詳細を見る

• Three strains out of thirty-one wine yeasts (Saccharomyces cerevisiae) were selected for their good winemaking properties (fermentaiton rate, tolerance of sulfur dioxide, aroma productivity, wimr quality) and genetic markers (KHR killer activity, galactose assimilation), and used fot hybridization by spore to spore mating. Of the twelve hybrids produced, two Hy17-108 (RIFY 1001×RIFY 1067) and Hy41-308 (RIFY 1001×RIFY 1065), were selected on the basis of a fermentation test. In experimental winemaking the two hybrids demonstrated improved aroma productivity for hifher alcohols, aromatic esters and/or fatty acids, while their fermentation rate was nearly the same as that of the perental strains.

• 社団法人日本生物工学会の論文
• 1994-04-25

著者

• Yanagida Fujitoshi

  Institute Of Enology And Viticulture Yamanashi University

• Goto S

  Institute Of Enology And Viticulture Yamanashi University

• Yanagida F

  The Institute Of Enology And Viticulture Yamanashi University

• Saito Kotaro

  Institute Of Enology And Viticulture Yamanashi University

• SHINOHARA Takashi

  Institute of Enology and Viticulture, Yamanashi University

• GOTO Shoji

  Institute of Enology and Viticulture, Yamanashi University

• Shinohara T

  The Institute Of Enology And Viticulture Yamanashi University

• Shinohara Takashi

  Institute Of Enology And Viticulture Yamanashi University

関連論文

• Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
• Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
• Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
• Biological and Enological Stability of Wine Yeasts during Preservation by Periodic Transfer
• Selection and Hybridization of Wine Yeasts for Improved Winemaking Properties : Fermentation Rate and Aroma Productivity
• Utilization of KHR Killer as Genetic Marker for Purity Test of Starter Yeast during Fermentation of Grape Musts
• Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavors in Wine Fermentation
• Introduction of Flocculation Property into Wine Yeasts (Saccharomyces cerevisiae) by Hybridization

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