Abstract
During the spontaneous alcoholic fermentation there is a succession of different strains over the course of winemaking. The aim of the present study was to select a yeast strain with appropriate enological qualities and adapted to the ecological environment of the cellar to be used as starter culture. For that purpose yeast strains were isolated at different stages of fermentation. A total of 240 Saccharomyces spp isolates were characterized by DNA mitochondrial restriction analysis, which delivered 21 different molecular profiles which were then evaluated.Enological characteristics, nitrogen requirements, protein haze stabilization, and enzymatic activities were evaluated. Microvinifications were carried out with the finalist strains and chemical and sensory analyses were performed for selecting the most adequate Saccharomyces strain for that winery. Finally, two selected strains were used by the wine cellar in two consecutives vintages.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
