Commercial trials of Candida zemplinina as active dried yeast

Project number
P04000271

Project leader
Dr Neil Jolly

Institution
ARC Infruitec Nietvoorbij, Stellenbosch

Start date
2020

Project description
ARC and Winetech 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 in 2020 and if successful they will commence with winemaking trials.

 

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