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Technological Properties and Temperature Response of Interspecific Saccharomyces Hybrids
Author(s) -
Zambonelli Carlo,
Passarelli Patrizia,
Rainieri Sandra,
Bertolini Luca,
Giudici Paolo,
Castellari Lorena
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199705)74:1<7::aid-jsfa753>3.0.co;2-x
Subject(s) - hybrid , malic acid , acetic acid , fermentation , succinic acid , food science , glycerol , chemistry , biology , botany , biochemistry , citric acid
Hybrids 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 products. © 1997 SCI.