The production of low-alcohol wines by aerobic yeasts

Erten H., Campbell L.

JOURNAL OF THE INSTITUTE OF BREWING, vol.107, no.4, pp.207-215, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 107 Issue: 4
  • Publication Date: 2001
  • Doi Number: 10.1002/j.2050-0416.2001.tb00092.x
  • Journal Name: JOURNAL OF THE INSTITUTE OF BREWING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.207-215
  • Keywords: aerobic yeasts, low alcohol wine, Pichia, Williopsis, SUGARS
  • Çukurova University Affiliated: Yes

Abstract

Aerobic yeasts of the genera Pichia and Williopis are commonly regarded as spoilage yeasts of beer and wine by causing turbidity, a surface film of yeast growth and often an excessive estery flavour. However, their ability to utilise sugars oxidatively for cell growth with the production Of estery and other flavours of wine with only minimal production of ethanol suggests a method for the production of low-alcohol wines of pleasant "fermented" flavour without the need for additional equipment to remove alcohol by dialysis, reverse osmosis or distillation, or without the excessive sweetness remaining from arrested fermentation.