Flow cytometric analysis of Saccharomyces cerevisiae populations in high‐sugar Chardonnay fermentations
Abstract:Fermentation of high‐sugar grape juice by five commercial strains of Saccharomyces cerevisiae was analyzed in real time both microbiologically and chemically. Viable, dead and ‘injured’ yeast were enumerated by flow cytometry. Chemical changes in the fermentations were measured by Fourier transform infrared spectroscopy. Sensory testing of wines was conducted at 3 and 6 months post bottling. Fermentation kinetics varied among the five strains of yeast, with two of the yeasts unable to completely ferment the juice. Wines differed in glycerol and volatile acidity production. Sensorial differences were detected in all wine pairs tested at 3 months, but only in one of the four wine pairs tested at 6 months. Copyright © 2006 Society of Chemical Industry
Document Type: Research Article
Publication date: 2007-02-01
More about this publication?