赤ぶとう酒から分離した1産膜性酵母の諸性質 : ぶどう酒の産膜酵母に関する研究(第1報)

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Film-formation, which often occurs during storage of wine, owing to contamination by film-forming yeasts, results in inferior products. Therefore, for the purpose of preventing this occurrence, we investigated a few characters of one film-forming yeast isolated from contaminated red wine. The strain FY-3,which greatly formed film on red wine, was identified as Saccharomyces bayanus according to taxonomic characteristics.Then, the conditions of film-formation on red wine were examined. The following results were obtained : 1. In general, red wine was more effective for film-forming than white wine, and Mills wine was the most effective of the nine kinds of wine examined.2. Optimum pH of the growth was 4.0-5.0.3. The addition of glucose above 6% decreased the film-forming rate.4. This strain was able to grow in less than 16% of ethanol.5. In regard to tolerance of SO_2,remarkeble growth was obserbed below 120 ppm of SO_2.Also, in synthetic medium containing 12% of ethanol as the sole source of carbon, biotin was required.However, red wine was more favorable to film-formation than the synthetic medium. Consequently, it was assumed that a more effective factor than biotin existed in red wine and promoted film-formation. As one physical property of the strain, the affinity to oil droplets was especially observed.