Abstract
To study the yeast stabilizing power on wine color, 1700 <i>Saccharomyces</i> isolated from 200 samples of non-sulfited and spontaneously fermented musts were tested. The stabilizing power of wine yeasts varies in relation to sulfur dioxide production. It can not be affirmed that a direct relationship between stabilizing power and sulfite production exists. The results, however, confirm the role played by biological sulfite in the stabilization of white wine. <i>Saccharomyces cerevisiae</i> No. 10278 was the best stabilizing strain, giving rise to wine whose color and chemical characteristics are stable and unchanging. It can form sulfite from 30 to 80 mg/L and does not form sulfide.
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