Killer yeasts - cause of stuck fermentations in a wine cellar
Date
1986
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
Sluggish fermentations in five fermenters in a wine cellar were investigated. Methylene blue-stains of yeast suspensions revealed that approximately 90% of the total yeast population in each of the fermenters were dead. The viable cells in each fermenter were killer yeasts. Polyacrylamide gel electrophoresis of total soluble cell proteins showed that the same killer yeast occurred in each of the five fermenters. The effect of killer yeast on viability and fermentation activity of the wine yeast was studied in an enriched grape juice medium at 20°C and 30°C. Death rate of the wine yeast was considerably higher in the presence of the killer yeast and fermentations were retarded at both temperatures. The killer yeast induced flocculation of the non-flocculent wine yeast.
Description
CITATION: Van Vuuren, H. J. J. & Wingfield, Brenda D. 1986. Killer yeasts - cause of stuck fermentations in a wine cellar. South African Journal of Enology & Viticulture, 7(2):113-118, doi:10.21548/7-2-2336.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Killer yeasts, Wine and wine making, Stuck wine fermentations
Citation
Van Vuuren, H. J. J. & Wingfield, Brenda D. 1986. Killer yeasts - cause of stuck fermentations in a wine cellar. South African Journal of Enology & Viticulture, 7(2):113-118, doi:10.21548/7-2-2336