Fermentation Characteristics of Hybrids between the Cryophilic Wine Yeast Saccharomyces bayanus and the Mesophilic Wine Yeast Saccharomyces cerevisiae

概要

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The cryophilic wine yeasts Saccharomyces bayanus YM-84 and YM-126 were used for hybridization with the mesophilic wine yeast Saccharomyces cerevisiae OC-2. All six hybrids were stable in tetrad analysis and pulsed field gel electrophoresis, even after twenty subcultures over two years. The fermentabilities of these hybrids at a low temperature of 7℃ were superior to the mesophilic wine yeast and the same as the cryophilic wine yeasts. Conversely, their fermentabilities at the intermediate temperatures of 28 and 35℃ were similar to the mesophilic wine yeast. For laboratory-scale wine-making using Koshu grape juice at 10℃, the fermentability of these hybrids was superior to the measophilic wine yeast. They also produced higher amounts of malic acid and flavor compounds such as higher alcohols, β-phenylethyl alcohol, isoamyl acetate and β-phenylethyl acetate, and lower amounts of acetic acid than those of OC-2. These results suggest that the cryophilic wine yeast S. bayanus is useful for improving the low temperature fermentation ability of wine yeast strains.
公益社団法人日本生物工学会の論文
1994-04-25