Isolation of Sulfur Dioxide-Resistant Yeasts and Their Utilization for Wine Making

Abstract

Six strains of SO₂-resistant yeasts were isolated from the imported concentrated rape musts.
One strain (CJ-1) was identified as Schizosaccharomyces pombe, which could ferment grape juice containing 1, 000 ppm of SO₂. Taste of the wine made with CJ-1 was not acceptable.
The other 5 strains (CJ-2-CJ-6) identified as Saccharomyces rouxii were more resistant to SO₂ than OC-No.2 (IAM 4274). The wine made with CJ-2 was better than those made with other 4 strains, although it contained about 9% residual sugars. A fine dry wine was made from the concentrated grape must containing a relatively large amount of SO₂ (about 300 ppm) by mixed-culture of CJ-2 and OC-No.2.