YEAST STRAINS FOR FERMENTED DRINKS, INCLUDING WINE

摘要

The invention relates to a yeast strain that can be produced by hybridisation of a strain S1 with a strain S2, said yeast strain having, according to test A, the following characteristics: kinetics of fermentation of between 15 and 22 days at a temperature of 24°C; a resistance to alcoholic strength which is higher than or equal to 15% v/v; and a nitrogen requirement which is lower than or equal to 200 ppm. The invention also relates to the method for producing said strain and to the use thereof.