A low-cost procedure for production of fresh autochthonous wine yeast

  • Matilde Maqueda
  • Francisco Pérez-Nevado
  • José A. Regodón
  • Emiliano Zamora
  • María L. Álvarez
  • José E. Rebollo
  • Manuel Ramírez
Original Paper


A low-cost procedure was designed for easy and rapid response-on-demand production of fresh wine yeast for local wine-making. The pilot plant produced fresh yeast culture concentrate with good microbial quality and excellent oenological properties from four selected wine yeasts. The best production yields were obtained using 2% sugar beet molasses and a working culture volume of less than 60% of the fermenter capacity. The yeast yield using 2% sugar grape juice was low and had poor cell viability after freeze storage, although the resulting yeast would be directly available for use in the winery. The performance of these yeasts in commercial wineries was excellent; they dominated must fermentation and improved its kinetics, as well as improving the physicochemical parameters and the organoleptic quality of red and white wines.


Wine yeast Low-cost production Local wine-making Autochthonous yeast Fermentation parameters 


OD 600

Optical density at 600 nm


Time needed to ferment 15% of the total sugars present in the must


Time needed to ferment 100% of the total sugars






Rhodamine 6G


Colony-forming units



This work was funded by grants 2PR01B002 and 2PR04B003 from the Extremadura Government, Spain. Matilde Maqueda was the recipient of a grant from the Spanish Ministerio de Educación y Ciencia.


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Copyright information

© Society for Industrial Microbiology 2010

Authors and Affiliations

  • Matilde Maqueda
    • 1
  • Francisco Pérez-Nevado
    • 2
  • José A. Regodón
    • 1
  • Emiliano Zamora
    • 3
  • María L. Álvarez
    • 3
  • José E. Rebollo
    • 4
  • Manuel Ramírez
    • 1
  1. 1.Departamento de Microbiología, Facultad de Ciencias (Antiguo Rectorado)Universidad de ExtremaduraBadajozSpain
  2. 2.Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías AgrariasUniversidad de ExtremaduraBadajozSpain
  3. 3.Estación EnológicaJunta de ExtremaduraAlmendralejo, BadajozSpain
  4. 4.Departamento de Bioquímica y Biología Molecular y Genética, Facultad de CienciasUniversidad de ExtremaduraBadajozSpain

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