Characterization of Wine Yeasts for Genetically Modifiable Properties

Forty-eight wine yeast strains were screened for genetically modifiable properties of winemaking significance. Forty-one yeast strains were resistant to 200 ppm CuSO4, eight strains did not produce H2S and twenty-six strains did not produce phenolic off-flavour. Only sixteen yeast strains did not exhibit some degree of flocculation. Four yeast strains possessed K+2 zymocidal activity, three were neutral and fifteen were zymocide sensitive. Two strains were identified as possessing desirable properties.