Spontaneous must fermentation: Identification and biotechnological properties of wine yeasts

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

“…These yeast strains are highly resistant to inhibitory factors, which gives us reason to suppose that in normal oxy-reduction conditions, the strains will finish alcoholic fermentation successfully. Ortiz et al (2013) confirmed that almost 95% of isolated yeasts from spontaneously fermented wines from ''La Mancha" region exhausted all sugars during the period of 15 days and successfully completed fermentation.…”

“…At the end of the process, the maximum quantity of released gas was 13.4 ± 0.9 g by yeast strain F-4 and the minimum quantity 10.9 ± 1.0 g by yeast strain F-58. According to the findings reported by Ortiz et al (2013), the proper fermentation velocity (1.25 g CO 2 /L/h) was detected for strains obtained from spontaneously fermented wines from ''La Mancha" region in Spain which was higher in comparison to fermentation rate of the most of isolated yeast strains from Tikveš region.…”

“…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). Furthermore, S. cerevisiae strains selected from the indigenous population of domestic winemaking enable the alcoholic fermentation to proceed more effectively in comparison with commercial yeast strains (Settanni, Sannino, Francesca, Guarcello, & Moschetti, 2012).…”

Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley

“…Species belonging to the genera Pichia , Candida , Meyerozyma , Rhodotorula and Kloeckera isolated in our study were also frequently isolated in other studies of grape fermentation for wine production (Esteve-Zarzoso et al , 2000; Clemente-Jimenez et al , 2004; González et al , 2007; Urso et al , 2008; Settanni et al , 2012; Ortiz et al , 2013; Wang and Liu, 2013), and they are a minor component of grape fermentation microbiota. Rh.…”

Comprehensive lipidome profiling of Sauvignon blanc grape juice

“…The modern practice of wine making based on co-inoculation of the grape juice with selected commercial strains of S. cerevisiae (Ortiz, Barrajon, Baffi, Arevalo-Villena, & Briones, 2013), impact negatively on the breakdown of complex lipids in the juice due to the inability of S. cerevisiae to produce extracellular lipases (Darvishi, 2012). During spontaneous wine fermentation, on the other hand, other yeast and bacterial species start the fermentation alongside of S. cerevisiae (e.g.…”