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

Technological properties and temperature response of interspecific Saccharomyces hybrids / Zambonelli, C.; Passarelli, P.; Rainieri, S.; Giudici, Paolo; Castellari, L.. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - STAMPA. - 73:(1997), pp. 7-12.

Technological properties and temperature response of interspecific Saccharomyces hybrids

GIUDICI, Paolo;
1997

Abstract

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
73
7
12
Technological properties and temperature response of interspecific Saccharomyces hybrids / Zambonelli, C.; Passarelli, P.; Rainieri, S.; Giudici, Paolo; Castellari, L.. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - STAMPA. - 73:(1997), pp. 7-12.
Zambonelli, C.; Passarelli, P.; Rainieri, S.; Giudici, Paolo; Castellari, L.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/452668
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