1,720,971 research outputs found
Lo sviluppo a basse temperature in Saccharomyces: utilizzazione del carattere ai fini della selezione
No full text
Technological properties and temperature response of interspecific Saccharomyces hybrids
No full textHybrids obtained by crossing cryotolerant and non-cryotolerant strains of Saccharomyces were studied. The hybrids, all sterile, are more vigorous and competitive than their parents over a wide range of temperatures. They develop well both at low temperatures (6°C) and at high temperatures (36°C) and have an optimum temperature range of 27–33°C. Minor fermentation compounds are always produced in medium quantities (while the parent are highly differentiated in this regard): this is true of glycerol, succinic acid, acetic acid and 2-phenylethanol. The hybrids are able to synthesise malic acid but to a lesser extent than their cryotolerant parents. The results regarding cryotolerant and non-cryotolerant parents and their respective hybrids were processed using a one-way analysis of variance and exhibited significant differences. The hybrids are of great enological interest both for their characteristics of competitiveness and stability and for their fermentation product
Characterisation of thermotolerant Saccharomyces cerevisiae hybrids
No full textThermotolerant Saccharomyces strains were crossed with mesophilic Saccharomyces cerevisiae and with cryotolerant Saccharomyces bayanus. The former hybrid is fertile confirming thermotolerant strains as S. cerevisiae. The spores from this hybrid, though, possess a low germinability and give cultures that grow poorly. The hybrid cryotolerant x thermotolerant is sterile and show a new combination of the parental strains' traits improving thei
Improvement of wine composition with cryotollerant Saccharomyces strains
No full textImprovement of wine composition with cryotollerant Saccharomyces strain
Higher alcohols production by cryotolerant Saccharomyces strains
No full textHigher alcohols production by cryotolerant Saccharomyces strain
The oenological traits of thermotollerant Saccharomvces strain
No full textThe oenological traits of thermotollerant Saccharomvces strai
Etude De La Prédominance Des Levures Sélectionnée Dans Une Fermentation De Cave
No full textAu cours d'une fermentation alcoolique, on considère qu'il y a prédominance de la souche de levure inoculée sur les levures indigènes quand le produit obtenu présente les caractéristiques d'un moût fermenté avec la souche pure, c'est-à-dire sans autres levures présentes. Dans la première partie de notre travail, nous avons voulu montrer que l'implantation de la souche inoculée peut être évaluée sur la base de la cohérence entre les résultats attendus et les caractéristiques du produit obtenu. Dans la seconde partie, nous avons évalué le rapport numérique entre les levures correspondant à la souche inoculée et la somme des levures indigènes, rapport qui nous permet d'affirmer la prédominance des premières
- …
