Introduction of Flocculation Property into Wine Yeasts (Saccharomyces cerevisiae) by Hybridization

スポンサーリンク

概要

• 論文の詳細を見る

• Flocculating ability of 173 strains of wine yeasts and 74 strains of wild yeasts (Saccharomyces cerevisiae) was examined, and 23 strains were found to be flocculent, but only a wine yeast and 4 wild yeast had usefulflocculating activity. This suggested a minor distribution of flocculent yeasts with winemaking capabilities.Flocculation property of the strains (ABXL-1D, RIFY 1029,RES-5) was introduced into the non-flocculent wine yeasts (RIFY 1001,IAM 4274) by mating. Some suppressions of flocculation gene expression were noticed by the cross. An improved hybrid WWR-2 was obtained by a back cross ([RIFY 1001×RES-5]×RIFY 1001) and this hybrid demonstrated a practical flocculation and good fermentation property in experimental winemaking. A wine yeast strain with moderately flocculating activity was constructed by the hybridization.

• 社団法人日本生物工学会の論文
• 1997-01-25

著者

• Yanagida Fujitoshi

  Institute Of Enology And Viticulture Yamanashi University

• SHINOHARA Takashi

  Institute of Enology and Viticulture, Yamanashi University

• MAMIYA SATOSHI

  Institute of Enology and Viticulture, Yamanashi University

• Mamiya Satoshi

  Institute Of Enology And Viticulture Yamanashi University

• Shinohara Takashi

  Institute Of Enology And Viticulture Yamanashi University

関連論文

• 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
• Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavors in Wine Fermentation
• Introduction of Flocculation Property into Wine Yeasts (Saccharomyces cerevisiae) by Hybridization

スポンサーリンク