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

Abstract

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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