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A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine

Other TitlesEin saccharomyces cerevisiae stamm und seine verwendung zur herstellung von wein mit reduziertem alkoholgehalt
Une souche de saccharomyces cerevisiae et son utilisation pour la production de vin à teneur réduite en alcool
AuthorsGonzález García, Ramón CSIC ORCID ; Morales, Pilar CSIC ORCID; Tronchoni, Jordi CSIC ORCID
Issue Date1-Jun-2022
CitationEP4006140 A1
AbstractThe 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.
Appears in Collections:(ICVV) Patentes

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