Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Dimitrios Kontogiannatos,Yorgos Kotseridis,Vicky Troianou,Maria Dimopoulou,Polydefkis Hatzopoulos

doi:10.3390/beverages7020027

Dimitrios Kontogiannatos, Yorgos Kotseridis + Show 3 more

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https://doi.org/10.3390/beverages7020027

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Abstract

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

Highlights

IntroductionIndigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential
Laboratory of Oenology & Alcoholic Drinks (LEAD), Department of Food Science & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
A total of 201 yeasts isolates from Agiorgitiko and 229 yeasts isolates from Moschofilero were DNA extracted and analyzed in RAPD-PCR assays using the RAPD12 primer

Summary

Introduction

Indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Array of secondary fermentation by-products which act as flavor-impacting substances such as organic acids, glycerol, higher alcohols, esters, aldehydes, ketones, amines and sulphur volatiles [9,10,11,12]. Such complex volatile profiles are highly dependent on the yeast species and on the yeast strains. An extensive strain screening is necessary to select those with positive oenological attributes (e.g., enhanced ester formation, enhanced glycerol production) and reject those producing off-flavours (e.g., overproduction of hydrogen sulphide, acetic acid, etc.) [9,13]

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