A method for assessment of the fructophilicity of wine yeast strains

Abstract:

[Objective] Fructophilicity of wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. [Methods] In this study three Saccharomyces cerevisiae strains with different fermentation traits were investigated in synthetic grape medium to determine the relationship between their relative abilities to utilise glucose and fructose and fermentation performances. [Results] Parameters obtained by calculating from kinetic glucose and fructose fermentation curve, include fermentation duration, fructose concentration if glucose concentration was 0, area difference under fructose and glucose curve. The latter two parameters can rank their fructophilicity significantly. [Conclusion] This study provides an effective and objective method for programs which seek to generate strains that have a high fructose utilization capacity in wine fermentation.

Key words:Saccharomyces cerevisiae, Wine, Synthetic grape medium, Fructophilicity