Wine Yeasts Selection: Laboratory Characterization and Protocol Review

Microorganisms

Rossana Sidari¹  Blanka Tobolková²  Katarína Ženišová²  Tereza Cabicarová²  Tomáš Kuchta²  Elena Belajová²  Mária Bučková³  Matej Planý³  Domenico Pangallo³  Andrea Puškárová³ 

[1] Department of Agraria, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, Italy;Food Research Institute, National Agricultural and Food Centre, 82475 Bratislava, Slovakia;Institute of Molecular Biology, Slovak Academy of Science, 84551 Bratislava, Slovakia;

关键词: wine yeasts;    Saccharomyces;    non-Saccharomyces;    enological characteristics;    screening;    starter selection;   

DOI  :  10.3390/microorganisms9112223

来源: DOAJ

【 摘 要 】

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 predictability and reproducibility of the wines, is the selection of autochthonous Saccharomyces and non-Saccharomyces 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, Saccharomyces cerevisiae PDA W 10, Lachancea thermotolerans 5-1-1 and Metschnikowia pulcherrima 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.

【 授权许可】

Unknown