Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

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

“…The alcoholic fermentation was not completed in some experimental wines with residual sugars more than 10 g/L produced by yeast strains F-22, F-33, F-34 and F-48. The behavior of these yeasts can be related to the statement reported by Capece et al (2010). They reported that the inoculation with selected starters does not always guarantee successful completion of alcoholic fermentation.…”

“…As reported by Capece et al (2010), two Nero d'Avola indigenous strains expressed completely different strain behavior after inoculation in the same must divided into two different tanks because of different ability to dominate the natural microflora present in the grape must. The low strain implantation can be due to the strong competition between wild yeasts and starter cultures and during alcoholic fermentation selected yeast strains cannot predominate the natural microflora during the whole process (Capece et al, 2010).…”

“…They reported that the inoculation with selected starters does not always guarantee successful completion of alcoholic fermentation. Low implantation of the native yeast starters can result from unstable fermentation conditions (Capece et al, 2010). However, despite the fact that some of the selected yeast strains did not complete the alcoholic fermentation in experimental wines, the most of the studied strains succeeded in finishing the process and metabolized the sugars to less than 4 g/L.…”

“…The low strain implantation can be due to the strong competition between wild yeasts and starter cultures and during alcoholic fermentation selected yeast strains cannot predominate the natural microflora during the whole process (Capece et al, 2010). The effect of different aging techniques on the polysaccharides, phenolic composition and sensory characteristics of Syrah red wines fermented using two different HPS and FERM yeast strains was studied (Del Barrio-Galán, MedelMarabolí, & Peña-Neira, 2015).…”

Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos

“…Diversos estudios han demostrado que varias cepas de esta levadura, inoculadas como cultivos iniciadores, no son capaces de competir con éxito frente a las cepas indígenas, no siendo por tanto las responsables de la fermentación alcohólica (Querol et al, 1992;Schutz & Gafner, 1994;Constanti et al, 1998;Egli et al, 1998;Gutiérrez et al, 1999;Ganga y Martínez, 2004;Santamaría et al, 2005;Capece et al, 2010).…”