Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results

Xynomavro and Muscat Hamburg grapes were fermented spontaneously, producing red and white wine, respectively. The indigenous yeast flora, isolated at three phases of these fermentations, was studied. One hundred and ten strains were isolated, eighty-four of which were identified as Saccharomyces cer...

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Bibliographic Details
Published in:Food microbiology 2006-04, Vol.23 (2), p.205-211
Main Authors: Nikolaou, Efstratios, Soufleros, Evangelos H., Bouloumpasi, Elizabeth, Tzanetakis, Nikolaos
Format: Article
Language:English
Subjects:
Agriculture - methods
Biological and medical sciences
Consumer Behavior
enological properties
Fermentation
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
grape must
Humans
isolation
molecular systematics
odor compounds
Odorants - analysis
phenotype
red wines
Saccharomyces cerevisiae
Saccharomyces cerevisiae - classification
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - isolation & purification
selection criteria
Sensory evaluation
sensory properties
strains
Taste
Vitis - microbiology
Volatile compounds
Volatilization
white wines
Wine - microbiology
Wine - standards
wine yeasts
winemaking
Yeast strain selection
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Summary:Xynomavro and Muscat Hamburg grapes were fermented spontaneously, producing red and white wine, respectively. The indigenous yeast flora, isolated at three phases of these fermentations, was studied. One hundred and ten strains were isolated, eighty-four of which were identified as Saccharomyces cerevisiae. Six of these strains were selected for their satisfactory oenological properties to be tested as starters in wine fermentations. The quality of the produced wines was evaluated after determination of their aromatic compounds and sensory analysis. S. cerevisiae strain BT4, as well as the AM4+BM3 combination, were considered the best as they produced wines characterized by fruity aromas and were highly accepted among panelists.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2005.03.004