A simple and effective procedure for selection of wine yeast strains

Regodón, José A.; Pérez, Francisco J.; Valdés, M. Esperanza; Miguel, C. De; Ramírez, Manuel

doi:10.1006/fmic.1996.0091

Cited by 88 publications

(81 citation statements)

References 12 publications

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“…Killer activity was determined as in Regodón et al (1997), seeding the yeasts over a layer of Ba11 cells (Lallemand). The ICV-k1 and EC1118 strains were used as positive controls; the ICV-D254 and RC212 strains were used as negative controls.…”

Section: Oenological Characterisationmentioning

confidence: 99%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts and grapes and to identify strains of oenological interest. We report on the taxonomical reclassification of Candida yeast isolates from Sicilian musts and on the selection of one strain of oenological interest (Cz3), based on mixed micro-fermentation experiments in sterile Nero d'Avola musts. Our results show that Candida zemplinina is abundant in Sicilian grapes and musts, and that the Cz3 strain is suitable for Candida zemplinina/Saccharomyces cerevisiae mixed fermentations. The higher glycerol content and the lower ethanol level stood out as the most promising features of the wines obtained upon sequential inoculation of the Cz3 and (S. cerevisiae) NDA21 yeast starters. We therefore have isolated a Sicilian Cz strain endowed with very promising features for the future development of mixed fermentation protocols.

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Section: Oenological Characterisationmentioning

confidence: 99%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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“…Foam production of the S. cerevisiae isolates was determined according to Regodon et al (1997) and Nikolaou et al (2006). For this purpose, sterilized must obtained from fresh grapes was used as inoculation medium.…”

Section: Determination Of Hydrogen Sulphide Foam and Acetic Acid Promentioning

confidence: 99%

“…In some wine producing regions, temperatures during harvesting and fermentation can be above 35 ºC. It has been suggested that using starter strains able to grow at high temperatures is important to prevent stuck and sluggish fermentations performed in wineries without cooling systems (Regodon et al, 1997;Nikolaou et al, 2006). It is thought that especially indigenous S. cerevisiae strains, which are able to grow at low temperatures (12 °C and 16 °C), can have a potential to be used as a white wine starter culture.…”

Section: Growth At Different Temperatures Low Ph and High Sugar Concmentioning

confidence: 99%

“…It has also been reported that resistance to SO 2 must be considered as one of the main criteria for the selection of a wine starter culture. For the selection of a wine starter culture, yeast strains growing and beginning fermentation at 100-300 mg SO 2 /L were mostly preferred (Parish and Caroll, 1987;Regodon et al, 1997;Iranzo et al, 1998;Perez-Coello et al, 1999;Spiczki et al, 2001;Nikolaou et al, 2006). However, it is also recognized that adding SO 2 to wine raises a number of issues, especially as it relates to prevent excessive doses, mainly for health reasons but also because of their impact on aroma.…”

Section: Ethanol and So 2 Tolerancementioning

confidence: 99%

“…Additionally, selection of the appropriate local yeasts would assure the production of quality premium wines maintaining the differential properties of their own region and preserving its natural biodiversity (Lopes et al, 2007). Criteria for the selection and development of yeasts for wine fermentation have evolved over many years and were discussed by Regodon et al (1997), Rainieri and Pretorius (2000), Schuller and Casal (2005) and Suarez- Lepe and Morata (2012). Basically, these criteria can be covered under three categories: (i) properties that affect the performance of the fermentation process; (ii) properties that determine wine quality and character; (iii) properties associated with the commercial production of wine yeasts.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

Senses-Ergul¹,

Özbaş

2016

Ciência Téc. Vitiv.

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SUMMARYIn this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of 'Kalecik Karasi' and 'Emir' grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the tested temperatures, pH values and sugar concentration. Most of the tested isolates (80%) produced the same level of H 2 S than the control culture. All indigenous S. cerevisiae isolates showed similar carbon assimilation and fermentation profiles, with a few exceptions. Only one isolate (E/S6) was found to have proteolytic activity. The killer phenotype was detected in KK/FS11 isolate. KK/FS3, E/FS12, E/S7 and E/S8 isolates were neutral as to killer phenotype. While only three isolates could tolerate high concentration of ethanol (14%; v/v), 11 isolates could grow in the media containing 200 mg SO2/L. In addition, some of the isolates were distinguished among the others because of their ability to secrete enzyme(s) which may provide advantages for producing wines with specific aromatic characteristics. When some of the tested technological characteristics and enzymatic profiles were evaluated together, four isolates (KK/S17, E/S6, E/S9 and E/FS12) distinguished from others with respect to their superior characteristics, which have potential for further investigation in order to produce wines with specific aroma for Capadoccia region. RESUMOEste trabalho incidiu na avaliação das características tecnológicas de 20 isolados de Saccharomyces cerevisiae obtidos durante a fermentação espontânea de uvas das castas 'Kalecik Karasi' e 'Emir'. Foi observado crescimento de todos os isolados de S. cerevisiae às temperaturas testadas, pH e concentração de açúcar. A maioria dos isolados testados (80%) produziu o mesmo nível de H2S que a cultura controlo. A assimilação de carbono e os perfis de fermentação foram idênticos para a maioria dos isolados de S. cerevisiae. Apenas um isolado (E/S6) apresentou atividade proteolítica. O fenótipo killer foi detetado no isolado KK/FS11, enquanto os isolados KK/FS3, E/FS12, E/S7 e E/S8 se revelaram neutros. Apesar de só três isolados terem evidenciado tolerância a uma elevada concentração de etanol (14%; v/v), 11 isolados puderam crescer nos meios contendo 200 mg de SO2/L. Para além disso, alguns dos isolados distinguiram-se dos restantes devido à sua capacidade de segregar enzima(s) que podem proporcionar vantagens na produção de vinhos com características aromáticas específicas. A avaliação conjunta das características tecnológicas e dos perfis enzimáticos permitiu distinguir quatro isolados (KK/S17, E/S6, E/S9 e E/FS12) pela sua superioridade. Em virtude deste potencial, considera-se que poderão ser alvo de uma investigação mais aprofundada a fim de produzir vinhos com aroma específico para a região da Capadoccia.

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Wine yeast fermentation vigor may be improved by elimination of recessive growth-retarding alleles

Ramírez¹,

Regodón²,

Pérez³

et al. 1999

Biotechnol. Bioeng.

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A simple and effective procedure for selection of wine yeast strains

Cited by 88 publications

References 12 publications

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

Wine yeast fermentation vigor may be improved by elimination of recessive growth-retarding alleles

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