Selection and fermentation properties of cryophilic wine yeasts |
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| Institution: | 1. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina – Universidad Nacional del Comahue, Buenos Aires 1400, (8300), Neuquén, Argentina;2. Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina;3. Centro de Investigación y Asistencia Técnica a la Industria (CIATI) – CONICET, Argentina;4. Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina |
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| Abstract: | Two cryophilic strains, YM-84 and YM-126, were selected by a double-layer agar fermenting technique from 100 strains of the wine yeast, Saccharomyces cerevisiae. The viability (specific growth rate) and fermentability of the two selected strains at low temperatures (7 and 13°C) were superior to those of wine yeast strains W3 and OC-2, indicating the usefulness of the two strains as cryophilic wine yeasts. Experiments using the two selected strains at intermediate temperatures (22 and 30°C) showed that their fermentation ceased prematurely and their ethanol yields were reduced. |
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