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Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

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Abstract

The origin of the Saccharomyces cerevisiae strains that are responsible for spontaneous grape must fermentation was investigated in a long-established industrial winery by means of two different approaches. First, seven selected components of the analytical profiles of the wines produced by 58 strains of S. cerevisiae isolated from different sites and phases of the production cycle of a Grechetto wine were subjected to Principal Components Analysis. Secondly, the same S. cerevisiae isolates underwent PCR fingerprinting by means of δ primers. The results obtained by both methods demonstrate unequivocally that under real vinification conditions, the S. cerevisiae strains colonising the winery surfaces are the ones that carry out the natural must fermentation.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, 60121, Ancona, Italy

    Maurizio Ciani, Ilaria Mannazzu, Paola Marinangeli, Francesca Clementi & Alessandro Martini

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  1. Maurizio Ciani
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  2. Ilaria Mannazzu
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  3. Paola Marinangeli
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  4. Francesca Clementi
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  5. Alessandro Martini
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Ciani, M., Mannazzu, I., Marinangeli, P. et al. Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Antonie Van Leeuwenhoek 85, 159–164 (2004). https://doi.org/10.1023/B:ANTO.0000020284.05802.d7

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  • DOI: https://doi.org/10.1023/B:ANTO.0000020284.05802.d7

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