ブドウ酒醸造に関係するMicrofloraに関する研究 : (第3報)Flor sherry yeast (Sacch. oviformis)の産膜に影響する諸因子の検討

概要

論文の詳細を見る
Some essential factors for the flor sherry making, especially the factors affecting the fermentation and the film formation by two strains of flor sherry yeast belonging to Sacch. oviformis were investigated by comparing them with those by other strains of yeasts belonging to the genera Saccharomyces, Pichia, Hansenula and Candida. Sherry yeast can ferment sugars in must like wine must be under ordinary wine yeasts does. For the best of the film forming of sherry yeast, the optimum aerobic conditions and contain, low levels of ethanol (3-7%), low sugar (below 1g/100ml), and SO_2 (0-50 ppm) and temperature is 20℃. These conditions are also to optimum for the growth of other contaminant microorganisms in wine. But sherry yeast has much greater torelance for higher lavels of ethanol and sulfur dioxide in wine; they can form a film over wine containing 16% ethanol or 12% ethanol and 150ppm sulfur dioxide. When added glucose to a finished wine, sherry yeast develops a film over the wine, fermenting glucose. The effect of wine variety on the film forming was not observed. Plastering grapes or must was considered to have no effect for selecting flor sherry yeast from will yeast during the flor sherry process.
公益社団法人日本生物工学会の論文
1968-11-25