Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with ilavka grapes

The aim of this research was to identify the Saccharomyces spp. associated with ilavka grapes and to evaluate their enzymatic activities, H^sub 2^S production and micro-fermentation performance. For this purpose, a total of 143 yeast strains isolated from three production areas of the Mostar wine re...

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Bibliographic Details
Published in:World journal of microbiology & biotechnology 2010-08, Vol.26 (8), p.1483-1489
Main Authors: Orlic, Sandi, Vojvoda, Tanja, Babic, Katarina Huic, Arroyo-lópez, F Nóe, Jeromel, Ana, Kozina, Bernard, Iacumin, Lucilla, Comi, Giuseppe
Format: Article
Language:English
Subjects:
Cluster analysis
Enzymatic activity
Enzyme kinetics
Ethanol
Fermentation
Hydrogen
Hydrogen sulfide
Saccharomyces cerevisiae
Studies
Toxins
Vitaceae
Wines
Yeast
Yeasts
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Summary:The aim of this research was to identify the Saccharomyces spp. associated with ilavka grapes and to evaluate their enzymatic activities, H^sub 2^S production and micro-fermentation performance. For this purpose, a total of 143 yeast strains isolated from three production areas of the Mostar wine region (Bosnia and Herzegovina) were studied and analysed. Firstly, yeasts were identified to genus level by growth on WL nutrient agar and the test of assimilation of lysine. Later, molecular identification at species level was carried out with RFLP analysis of 18S rDNA + ITS region, and at strain level with microsatellite-primed PCR (MSP-PCR). At physiological level yeast strains were grouped into different clusters by means of the Joining-Tree-Clustering-Method. All yeasts tested were identified as S. cerevisiae, resulting a total of 18 different strains. All of the investigated strains produced hydrogen sulphide, 89% were able to complete the fermentation, and none of them was able to synthesize killer toxins. Since enzymes play a very important role in wine aroma development, it was very encouraging that 33% of the strains were able to synthesize pectinolytic enzyme but only one produced β-glucosidase. In the second part of the selection process two indigenous strains were compared with commercial yeast in a microvinification and ilavka wines with different profiles of volatiles were obtained. This research represents a first step in the selection of indigenous yeast strains from the Mostar region with the goal of maintaining the specific organoleptic characteristics of ilavka wine. [PUBLICATION ABSTRACT]
ISSN:0959-3993
1573-0972
DOI:10.1007/s11274-010-0323-9