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Osmotolerant yeasts isolated from Tokaj wines
Author(s) -
Miklós Ida,
Sipiczki M.,
Benko Z.
Publication year - 1994
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620340604
Subject(s) - wine , fermentation , yeast , biology , adaptation (eye) , strain (injury) , ethanol , food science , botany , chemistry , biochemistry , neuroscience , anatomy
Abstract Yeasts growing in “Tokaj Aszu” wine and in “Aszu essence” were isolated and characterised. They proved to be physiological races of Saccharomyces cerevislae and showed high osmotolerance, which was an inherited feature rather than the result of adaptation. No correlations were found between the osmotolerance and the ethanol tolerance or the cell size and morphology. Yeasts in “Aszu essence” are usually undesirable contaminants that impair the quality of the essence. The isolate characterized in this work exhibited physiological parameters very similar to those of the “Tokaj Aszu” strain, which make it a potent competitor of other yeasts in Aszu fermentation. However, the high termo sensitivity of its cells offers a possibility to eliminate them selectively.