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Saccharomyces apiculatus

Saccharomyces apiculatus will cause some production of alcohol but affects the flavor adversely. [Pg.60]

Wine fermentation may occur spontaneously due to the presence of various desirable wine yeasts and wild yeasts found on the surface of grapes. Fermentation can also be conducted after must pasteurization by inoculation of the must with a pure culture of a selected strain of wine yeast. Wild yeasts include Saccharomyces apiculatus and exiguus, while the pure selected yeasts are derived from Saccharomyces cerevisiae var. ellip-soides or pastorianus. The pure wine yeast possesses various desirable fermentation properties. High fermenting strains are used to give high alcohol wines (up to 145 g/1) and those which are resistant to tannin and high alcohol levels are used... [Pg.916]

See other pages where Saccharomyces apiculatus is mentioned: [Pg.54]    [Pg.236]    [Pg.604]    [Pg.54]    [Pg.236]    [Pg.604]    [Pg.256]    [Pg.12]   
See also in sourсe #XX -- [ Pg.5 , Pg.53 , Pg.54 , Pg.58 ]



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