Saccharomyces fermentati

The wine yeast, Saccharomyces fermentati, is able to form a film or veil on the surface of dry white wines of about 15-16% alcohol. This yeast produces agreeable smelling and tasting substances which dissolve in the wine and give it the aroma and flavor characteristic of Spanish fino sherries. To provide itself with energy for growth while in the film form on the surface of the wine, the yeast utilizes some of the oxygen from the atmosphere above the wine in the partially filled butt or barrel to oxidize some of the ethyl alcohol from the wine. The ethyl alcohol of the wine is not completely metabolized to carbon dioxide and water, however, but is oxidized to acetaldehyde—probably the principal compound in the complex mixture responsible for the aroma of this type of appetizer wine. 

Correspondingly, yeasts of different species utilize different parts of the rafflnose molecule,571 or none. The following examples of each kind of utilization for species of Saccharomyces come from Reference 64. (i) Neither Saccharomyces bisporus nor Saccharomyces rouxii utilizes rafflnose. (it) Saccharomyces cerevisiae and Saccharomyces fermentati can each utilize solely the D-fruc-tofuranosyl group of rafflnose after the initial action of /3-D-fruc-tofuranosidase. (Hi) Saccharomyces oleaginosus (italicus var. 

Leuconostoc mesenteroides, Lactobacillus mail, Lactobacillus hordei, Leuconostoc mesenteroides, Enterococcus faecalis, Lactococcus lactis. Bifidobacterium psychraerophilum, Zygosaccharomyces fermentati, Saccharomyces cerevisiae, Dekkera bruxellensis, Pichia fermentans (Hsieh, Wang, Chen, Huang, Chen, 2012)... 

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