Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Abstract

The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.

Genotyping and Phenotyping of Indigenous Saccharomyces cerevisiae from a New Zealand Organic Winery and Commercial Sources Using Inter-Delta and MALDI-TOF MS Typing

“…Our investigation revealed substantial genetic diversity within both commercial and indigenous yeast populations, consistent with findings from previous studies [3,19,23]. The relationships observed between the inter-delta polymorphism patterns and the MALDI profiles provided valuable insights into the relationship between genetic background, environment, and yeast characteristics.…”

“…Furthermore, inter-delta typing (IDT) analysis is a well-established method for S. cerevisiae strain differentiation [19][20][21]. Inter-delta typing (IDT) is a molecular technique that can be used to differentiate yeast strains based on variations in the inter-delta regions of their genomes [21].…”

Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10

“…In wineries, inoculation of commercial S. cerevisiae is often used to ensure the successful completion of wine fermentation. However, inoculation of commercial S. cerevisiae for wine fermentation results in wines that are similar in flavor and aroma, has no regional characteristics, and also reduce the diversity of microorganisms during the fermentation process [ 33 , 34 ]. In recent years, many researchers and winemakers have shown an increased interest in indigenous yeasts in order to produce wines that can exhibit the qualities characteristic of wine regions.…”

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

“…As microorganisms play an important role in food fermentation, there is a growing interest in the development of starter cultures. Commercial starter cultures of yeasts and bacteria are used for the production of bread, beer, wine, and cheese [108][109][110]. The commercially available starter cultures have been selected considering the ability of the strains to withstand strong stress conditions during the fermentation process, the identification of the key metabolites produced, and the evaluation of the necessary technological parameter needed for a proper fermentation process [94,110,111].…”