South Africa Wine Research Projects

3. OENOLOGY RESEARCH PROJECT IN PROGRESS

COMMERCIAL TRIALS OF CANDIDA ZEMPLININA AS ACTIVE DRIED YEAST

P04000271 Dr Neil Jolly, ARC Infruitec Nietvoorbij, Stellenbosch Project is co-funded by the ARC Infruitec-Nietvoorbij Start date: 2020

AIM AND INDUSTRY RELEVANCE: ARC and Industry funded research identified a fructophilic Candida zemplinina ( Starmerella bacillaris ) yeast strain with the potential for lowering alcohol content in wine when used as a co-inoculant with a Saccharomyces cerevisiae wine yeast. The same yeast was previously found to be suitable for improvement of fermentation efficiency in a grape must with an initial glucose fructose imbalance. However, before commercialisation can occur, the yeast needs to undergo further testing. This includes whether it can be produced in pilot-scale as an active dried yeast (ADY); the viability and shelf life of the yeast in the ADY form; whether it maintains the same characteristics as an ADY as it had in wet culture, and acceptance by the South African wine industry. A commercial company will attempt production on pilot scale and if successful they will commence with winemaking trials.

SOUTH AFRICA WINE RESEARCH 2024

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