Effects of ethanol and temperature on the biological aging of Sherry wines

摘要: The film formed by flor yeasts on the surface of "fino" sherry wines was studied over a period two years. periodic analyses this indicated that temperature and ethanol strongly influenced its state. When critical value established at 22.5°C 15% exceeded, yeast layer becomes deteriorated. deterioration correlated with significant increase in proportion respiratory-deficient ( rho - ) mutants. These mutants lack ability to form velum, indicating aerobic metabolism is required for develop characteristic. In addition, it suggests appearance such elevated temperatures may contribute layer. Once formed, kept stable after induction 100% cells ethidium bromide, velum long-life biological structure lower than 20°C. This result also not only mechanism leading wines.