Wine Yeasts Selection: Laboratory Characterization and Protocol Review

Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines’ microbial terroir identities, guaranteeing at the same time the predi...

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Autores principales:	Rossana Sidari, Katarína Ženišová, Blanka Tobolková, Elena Belajová, Tereza Cabicarová, Mária Bučková, Andrea Puškárová, Matej Planý, Tomáš Kuchta, Domenico Pangallo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	wine yeasts <i>Saccharomyces</i> non-<i>Saccharomyces</i> enological characteristics screening starter selection Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/c48e109e3f4b403a8895608d10766012
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spelling	oai:doaj.org-article:c48e109e3f4b403a8895608d107660122021-11-25T18:24:21ZWine Yeasts Selection: Laboratory Characterization and Protocol Review10.3390/microorganisms91122232076-2607https://doaj.org/article/c48e109e3f4b403a8895608d107660122021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2223https://doaj.org/toc/2076-2607Wine 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.Rossana SidariKatarína ŽenišováBlanka TobolkováElena BelajováTereza CabicarováMária BučkováAndrea PuškárováMatej PlanýTomáš KuchtaDomenico PangalloMDPI AGarticlewine yeasts<i>Saccharomyces</i>non-<i>Saccharomyces</i>enological characteristicsscreeningstarter selectionBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2223, p 2223 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	wine yeasts <i>Saccharomyces</i> non-<i>Saccharomyces</i> enological characteristics screening starter selection Biology (General) QH301-705.5
spellingShingle	wine yeasts <i>Saccharomyces</i> non-<i>Saccharomyces</i> enological characteristics screening starter selection Biology (General) QH301-705.5 Rossana Sidari Katarína Ženišová Blanka Tobolková Elena Belajová Tereza Cabicarová Mária Bučková Andrea Puškárová Matej Planý Tomáš Kuchta Domenico Pangallo Wine Yeasts Selection: Laboratory Characterization and Protocol Review
description	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.
format	article
author	Rossana Sidari Katarína Ženišová Blanka Tobolková Elena Belajová Tereza Cabicarová Mária Bučková Andrea Puškárová Matej Planý Tomáš Kuchta Domenico Pangallo
author_facet	Rossana Sidari Katarína Ženišová Blanka Tobolková Elena Belajová Tereza Cabicarová Mária Bučková Andrea Puškárová Matej Planý Tomáš Kuchta Domenico Pangallo
author_sort	Rossana Sidari
title	Wine Yeasts Selection: Laboratory Characterization and Protocol Review
title_short	Wine Yeasts Selection: Laboratory Characterization and Protocol Review
title_full	Wine Yeasts Selection: Laboratory Characterization and Protocol Review
title_fullStr	Wine Yeasts Selection: Laboratory Characterization and Protocol Review
title_full_unstemmed	Wine Yeasts Selection: Laboratory Characterization and Protocol Review
title_sort	wine yeasts selection: laboratory characterization and protocol review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c48e109e3f4b403a8895608d10766012
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Wine Yeasts Selection: Laboratory Characterization and Protocol Review

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