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When selected yeast strains are used in wine-making, it is necessary to ensure that the fermentation process is really conducted by the inoculated yeast. Saccharomyces cerevisiae spontaneous mutants resistant to cycloheximide (cyh r ) were isolated from industrial strains. The mutations did not affect the fermentation kinetics, the quality of the wines, or the viability of active dry yeast...
The use of selected yeasts for wine-making has clear advantages over the traditional spontaneous fermentation. We have designed a simple and effective procedure to select wine yeasts for industrial use based on technological characteristics of the yeasts. The procedure consists of just two steps. The first is a preselection based on resistance to sulfur dioxide, killer phenotype, growth at high temperature...
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