Selection and hybridization of wine yeasts for improved winemaking properties: Fermentation rate and aroma productivity |
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| Affiliation: | 1. Section of Pulmonary, Critical Care and Sleep Medicine, Department of Internal Medicine, Yale University School of Medicine, 300 Cedar Street, New Haven, CT 06520-8057, USA;2. Department of Neurology, Yale University School of Medicine, 300 Cedar Street, New Haven, CT 06520-8057, USA;3. Section of Geriatrics, Department of Internal Medicine, Yale University School of Medicine, 300 Cedar Street, New Haven, CT 06520-2085, USA;1. Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, E-46980 Paterna, Spain;2. Departament de Genètica, Universitat de València, C/ Doctor Moliner, 50, E-46100 Burjassot, Valencia, Spain |
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| Abstract: | Three strains out of thirty-one wine yeasts (Saccharomyces cerevisiae) were selected for their good winemaking properties (fermentation rate, tolerance of sulfur dioxide, aroma productivity, wine quality) and genetic markers (KHR killer activity, galactose assimilation), and used for hybridization by spore to spore mating. Of the twelve hybrids produced, two, Hy17-108 (RIFY 1001 × RIFY 1067) and Hy41-308 (RIFY 1001 × RIFY 1065), were selected on the basis of a fermentation test. In experimental winemaking the two hybrids demonstrated improved aroma productivity for higher alcohols, aromatic esters and/or fatty acids, while their fermentation rate was nearly the same as that of the parental strains. |
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