Selection of yeast strains for alcohol producction in base wine

Abstract

Thirty yeast strains of the kind Saccharomyces belonging to a collection were evaluated, with conference to select those of better characteristic for the process of wine obtainment dry. It was characterized the behavior of the better yeast strains in the process of wine production base, to laboratory scale, attending to the alcohol production in the means, temperature, cellular growth, residual and apparent Brix and total acidity. The yeast strains, Saccharomyces sake 21.50.1 and S. cerevisiae S.C. # 17 were selected concerning the alcohol production (10.5 and 10°G. L, respectively) and fermentative efficiency (91.30 and 86,96 %, respectively) during five fermentation days.