Diversity of Saccharomyces strains on grapes and winery surfaces: Analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years

Mercado, Laura; Dalcero, Ana María; Masuelli, Ricardo Williams; Combina, Mariana

doi:10.1016/j.fm.2006.06.005

Cited by 79 publications

(61 citation statements)

References 25 publications

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“…Several reports have shown the presence of "resident" yeasts in wineries (Ciani et al, 2004;Santamaría et al, 2005;Mercado et al, 2007); our preliminary results show that these hinder the proliferation of the yeast starters if these latter are inoculated at low concentrations (such as those proposed by Comitini et al (2011). On the other hand, our Seq inoculation protocol allows a high concentration of both starters, possibly helping to overcome this problem.…”

Section: Discussionmentioning

confidence: 77%

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: Discussionmentioning

confidence: 77%

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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“…Furthermore, the absorption of anthocyanins on the cell walls of the yeasts was influenced by their polarity and structural conformation (Morata et al, 2016). The effect of quantity of commercial strains during spontaneous fermentation of wines produced from grapevines from Mendoza region in Argentina reported by Mercado, Dalcero, Masuelli, and Combina (2007). Isolation and identification of 240 yeast Saccharomyces strain from the spontaneous fermentation of must from the region of La Mancha, Spain resulted in 21 different molecular profiles and micro vinification of the adequate yeasts for implantation and production of high-quality wines (Ortiz, Barrajón, Baffi, Arévalo-Villena, & Briones, 2013).…”

Section: ⇑ Corresponding Authormentioning

confidence: 99%

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

et al. 2017

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a b s t r a c tThe main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in ''Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain ''SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p < 0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.

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“…Generally, the pre-vintage period (beginning to middle of January) is used to clean the cellar and equipment in preparation for the harvest. This is essential to prevent the growth of micro-organisms on the equipment, which can lead to contamination of the juice (Mercado et al, 2006). Due to the regular/daily cleaning of equipment during the harvesting period (end of January to beginning of April), there is a bigger demand for clean water (Rodriguez et al, 2007).…”

Section: Water Use In a Winerymentioning

confidence: 99%

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

Conradie

Sigge

Cloete

2016

SAJEV

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The winemaking industry produces large volumes of wastewater that pose an environmental threat if not treated correctly. The increasing numbers of wineries and the demand for wine around the world are adding to the growing problem. The vinification process includes all steps of the winemaking process, from the receipt of grapes to the final packaged product in the bottle. To fully understand all the aspects of winery wastewater it is important to know the winemaking processes before considering possible treatments. Winemaking is seen as an art and all wineries are individual, hence treatment solutions should be different. Furthermore, wastewater also differs from one winery to another regarding its volume and composition and therefore is it vital for a detailed characterisation of the wastewater to fully understand the problem before managing it. However, prevention is better than cure. There are a number of winemaking practices that can help lower the volume of the wastewater produced to decrease the work load of the treatment system and increase the efficiency of treatment.

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Diversity of Saccharomyces strains on grapes and winery surfaces: Analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years

Cited by 79 publications

References 25 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

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

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