Yeast strains CECT 10835 Saccharomyces cerevisiae and CECT 10836 Saccharomyces cerevisiae bayanus which have application as starter cultures in winemaking

Yeast strains CECT 10835 Saccharomyces cerevisiae and CECT 10836 Saccharomyces cerevisiae bayanus which have application as starter cultures in winemaking. The strains CECT 10835 and CECT 10836 have been isolated from the spontaneous flora of the region of La Mancha (Spain). Both strains ferment grape must with satisfactory speed, consume all the sugars in the medium and resist adverse fermentation conditions. They are insensitive to the effects of killer toxin and no H2S production has been detected in numerous experiments. When winemaking was carried out on an industrial scale, wines having a fresh stronger taste than those produced using conventional yeasts were obtained in all cases. They yield balanced high-quality wines with a fresh and fruity taste. CEPAS DE LEVADURAS CECT 10835 SACCHAROMYCES CEREVISIAE CEREVISIAE Y CECT 10836 SACCHAROMYCES CEREVISIAE BAYANUS DE APLICACION COMO CULTIVOS INICIADORES EN LAS VINIFICACIONES. LAS CEPAS CECT 10835 Y CECT 10836 SE HAN AISLADO DE LA FLORA ESPONTANEA DE LA REGION DE LA MANCHA (ESPAÑA). AMBAS CEPAS FERMENTAN EL MOSTO DE UVA A BUENA VELOCIDAD, CONSUMEN TOTALMENTE LOS AZUCARES DEL MEDIO Y RESISTEN CONDICIONES DE FERMENTACION ADVERSAS. SON INSENSIBLES A LA ACCION DE LA TOXINA KILLER Y NO SE HA DETECTADO EN MULTIPLES EXPERIENCIAS QUE PRODUZCAN SH2. REALIZADAS VINIFICACIONES A ESCALA INDUSTRIAL SE HAN OBTENIDO EN TODOS LOS CASOS, VINOS DE AROMA FRANCO Y MAS INTENSO QUE LOS PRODUCIDOS POR LAS LEVADURAS TRADICIONALES.DAN LUGAR A VINOS DE ALTA CALIDAD, EQUILIBRADOS Y CON AROMA FRESCO Y AFRUTADO.