New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland

• Published in: Applied sciences 2022-04, Vol.12 (7), p.3483
• Main Authors: Wójcicki, Michał, Świder, Olga, Choińska, Renata, Bujak, Marzena, Sokołowska, Barbara, Szczepańska, Magdalena, Bartosiak, Elżbieta, Roszko, Marek Łukasz, Juszczuk-Kubiak, Edyta
• Format: Article
• Language: English
• Subjects: Acids; Alcohol; Alcohols; aroma compounds; biodiversity; Climate change; Consumers; Esters; Fermentation; Grapevines; Metabolism; Metabolites; Microorganisms; Saccharomyces cerevisiae; Sensory properties; Sugar; Vineyards; volatile compounds; wine; Wineries & vineyards; Wines; Yeast; Yeasts
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app12073483

Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. In recent years, in Poland, an increase in the number of registered vineyards has been observed, and Polish wines are becoming more recognizable among consumers. In the fermentation process, apart from ethyl alcohol, numerous microbial metabolites are formed. These compounds shape the wine bouquet or become precursors for the creation of new products that affect the sensory characteristics and quality of the wine. The aim of this work was to study the effect of the grapevine varieties and newly isolated native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. Two vine varieties—Regent and Seyval blanc were used. A total of 16 different yeast strains of the S. cerevisiae species were used for fermentation: nine newly isolated from vine fruit and seven commercial cultures. The obtained wines differed in terms of the content of analyzed oenological characteristics and the differences depended both on the raw material (vine variety) as well as the source of isolation and origin of the yeast strain used (commercial vs. native). Generally, red wines characterized a higher content of tested analytes than white wines, regardless of the yeast strain used. The red wines are produced with the use of native yeast strains characterized by higher content of amyl alcohols and esters.