Selective breeding of Saccharomyces cerevisiae to increase glycerol levels in wine

OENO One

Clelia Baccari¹  Bernard A. Prior²  Robert K. Mortimer³ 

[1] Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa 7600;Department of Microbiology and Biochemistry, University of the Orange Free State, Bloemfontein, South Africa 9300;Department of Molecular and Cell Biology, University of California, Berkeley, CA 94720, USA;

关键词: glycerol;    ethanol;    wine yeast;    breeding;   

DOI  :  10.20870/oeno-one.1999.33.2.1035

来源: DOAJ

【 摘 要 】

Glycerol in wines is at levels of 1 to 10 g/l and improves their body. To breed wine yeast for increased glycerol production, we crossed yeast isolated from natural fermentations with a commercial strain. The average glycerol concentration of 187 wine yeast strains was 4.2 g/l. Strain Ba25 had the highest glycerol production and a spore clone of Ba25 was crossed with one of Premier Cuvée, the best commercial strain, by spore-spore pairing and this was repeated three times. Several of the spore clones produced >15 g/l of glycerol. Glycerol and ethanol levels were inversely related.

【 授权许可】

Unknown