NOVEL <I>SACCHAROMYCES CEREVISIÆ</I> TEMPERATURE-SENSITIVE, AUTOLYTIC WINE YEASTS AND THE METHOD OF OBTAINING SAME

摘要

The invention relates to novel Saccharomyces cerevisiæ temperature-sensitive, autolytic wine yeasts which are used to produce sparkling wines and which are obtained from the Saccharomyces cerevisiæ parent strain CECT 1648. The invention also relates to the method of obtaining same. The inventive method consists in applying a controlled UV radiation dose and selecting temperature-sensitive mutants under incubation conditions defined for this purpose. The strain thus obtained presents a phenotype having a valuable potential use in the wine industry and said strain performs the autolysis in less time than the parent strain.