Wine Yeasts Selection: Laboratory Characterization and Protocol Review
Wine reflects the specificity of a <i>terroir</i>, including the native microbiota. In contrast to the use of <i>Saccharomyces cerevisiae</i> commercial starters, a way to maintain wines’ microbial <i>terroir</i> identities, guaranteeing at the same time the predi...
Guardado en:
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/c48e109e3f4b403a8895608d10766012 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Wine reflects the specificity of a <i>terroir</i>, including the native microbiota. In contrast to the use of <i>Saccharomyces cerevisiae</i> commercial starters, a way to maintain wines’ microbial <i>terroir</i> identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous <i>Saccharomyces</i> and non-<i>Saccharomyces</i> strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use. Autochthonous wine yeasts from different areas of Slovakia were identified and tested, in the form of colonies grown either on nutrient agar plates or in grape must micro-fermentations, for technological and qualitative enological characteristics. Based on the combined results, <i>Saccharomyces cerevisiae</i> PDA W 10, <i>Lachancea thermotolerans</i> 5-1-1 and <i>Metschnikowia pulcherrima</i> 125/14 were selected as potential wine starters. This paper, as a mixture of experimental and review contributions, provides a compendium of methods used to select autochthonous wine yeasts. Thanks to the presence of images, this compendium could guide other researchers in screening their own yeast strains for wine production. |
|---|