Quantitatively Calorimetric Characterization of Olygalacturonase - Producing Mutants Isolated from Saccharomyces cerevisiae Wine Strains

Abstract

Polygalacturonase producing mutants have been obtained from commercial wine yeast strains by chemical mutagenesis. This kind of treatment can lead to an improvement of a desired property, but, at the same time, to a weakening of some other useful characteristics, as fermentative power, tolerance to acid medium, high concentration of ethanol, etc. 26 positive mutants have been choosen in the screening and they have been tested for their behavior in wine making conditions, as low pH, high content in ethanol, SO2, malic acid.