A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine
The present invention relates to a novel Saccharomyces cerevisiae strain which presents low acetic acid yield under aerobic fermentation processes. This feature makes it especially useful for reducing the ethanol content of wines, while avoiding excess volatile acidity associated to other isolates of the same species, by providing sufficient oxygen during alcoholic fermentation. In contrast to strains from other yeast species, this strain is capable of driving wine fermentation to dryness. In this way the process is performed with the inoculation of a single S. cerevisiae yeast strain. The present invention also relates to the use and method for fermented beverage production, particularly production of quality wines with reduced ethanol content.
| Main Authors: | , , |
|---|---|
| Format: | solicitud de patente biblioteca |
| Language: | English |
| Published: |
2022-06-01
|
| Online Access: | http://hdl.handle.net/10261/286027 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|