Enological Characteristics of Yeasts

  • Fabio Vazquez
  • Lucia I. C. de Figueroa
  • Maria Eugenia Toro
Part of the Methods in Biotechnology book series (MIBT, volume 14)


The final product of spontaneous grape must fermentation (natural fermentation) is the result of the combined action of different yeast species and vine varieties. Both of them contribute, in different ways, to the organoleptic properties of wine (1). At the first fermentation stages, lemon-shaped, low-ethanol-tolerant species (Kloeckera, Hanseniaspora) are predominant. During the fermentation process, these species are replaced by high-ethanol-tolerant Saccharomyces cerevisiae and other related species (2,3). The variety and proportion of different yeasts in the must depend on factors such as geographic location, climatic conditions, and grape variety (3,4).


Methylene Blue Grape Variety Wine Yeast Killer Toxin High Ethanol Concentration 
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Copyright information

© Humana Press Inc. 2001

Authors and Affiliations

  • Fabio Vazquez
    • 1
  • Lucia I. C. de Figueroa
    • 1
  • Maria Eugenia Toro
    • 1
  1. 1.Planta Piloto de Procesos Industriales Microbiologicos (PROIMI)San Miguel TucumánArgentina

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