> Just sitting here thinking, and it occurred to me that if the strain of
>yeast used for fermentation influences the taste of the wine that is produced,
>then are there analogous special strains of Acetobacter that have been
>selected for to produce 'fine vinegars'?
The influence of yeast strain on wine flavour (the Muller-Thurgau/Pasteur
controversy) was discussed at a session on wine microbiology during the
Society of Industrial Microbiology meeting last summer in San Jose. To
summarise, there seemed to be a strong disagreement between speakers
(Californian winemakers, advisors, academics etc.) as to whether the yeast
strain used had any discernable effect . There may be a certain sales
value in naming the strain used (vinegar manufacturers please note!).
John W. Patching
The Martin Ryan Marine Science Institute
University College Galway, Ireland
Email: John.Patching at UCG.IE
Phone: +353-91-524411 Ext 2398
Fax: +353-91-750456 or +353-91-525005
