PROCESSES FOR INCREASING THE FERMENTATIVE CAPACITY OF NON-SACCHAROMYCES YEASTS

摘要

The present invention relates to processes for increasing the fermentative capacity of non-Saccharomyces yeasts in the fermentation of juice from fruit, vegetables, tubers, and cereal macerates. Non-Saccharomyces yeasts have come to be of interest again as result of the capacity thereof to generate agreeable flavours and perfumes; nevertheless the use thereof in the preparation of alcoholic beverages is restricted due to the low fermentative capacity thereof as a consequence of presumed ethanol intolerance. In the present invention a propagation process is disclosed for the obtainment of active non-Saccharomyces yeasts together with a process for achieving high fermentative efficiency under the conditions utilised by the alcoholic beverages industry.