Abstract
Fermentation properties of 13 strains of marine yeast were studied in 10ml and 200ml scale tests. Marine yeasts were excellent fermenters of both a synthetic medium and koshu grape juice. In fermentation tests by temperature, the marine yeast strain Y-1095 demonstrated an equivalent or higher fermentation rate than the W-3 wine yeast strain at medium temperature, and faster fermentability than the W-3 strain at 25°C. The result of physiological test of marine yeast demonstrated test strains resistance to sulfurous acid (50ppm) and copper (200-500ppm). Hydrogen sulfide productivity was high in some strains and low in others. The 71 scale test of white wine-making revealed that the fermentation rate of the Y-1095 marine yeast strain was somewhat slower than the W-3 wine yeast strain. According to the results of 71 scale organic acid analysis, marine yeasts demonstrate low productivity of volatile acids and high productivity of succinic and malic acids. In addition, four strains of marine yeasts demonstrated high productivity of 2-phenethyl alcohol. These results suggest that marine yeasts have beneficial properties useful for improving the quality of Koshu white wines.
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