World Journal of Microbiology and Biotechnology

, Volume 20, Issue 7, pp 743–747 | Cite as

Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

  • Margherita Paraggio
  • Concetta Fiore
Article

Abstract

In this study 80 wine strains of Saccharomyces cerevisiae were characterized for the production of acetic acid. A significant variability in the production levels was determined among the strains, which produced from a few mg/l to more than 1 g/l. Fifteen strains, differing in acetic acid production, were tested in fermentation of grape musts of different varieties (Aglianico Basilicata, Aglianico Apulia, Cannonau, Bombino nero, Nero d'Avola, Vermentino, Fiano). The results emphasized a great strain variability, but the best strain behaviour was strictly related to the must composition, which is a determinant factor on the expression of the best strain potentiality. Therefore, this study, confirming the high/low production of acetic acid as a strain characteristic, demonstrated also that the inoculated fermentation becomes more advantageous when the starter culture is chosen in relation to the interaction of yeast strain/vine variety.

Acetic acid Saccharomyces cerevisiae secondary compounds vine variety wine fermentation 

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Copyright information

© Kluwer Academic Publishers 2004

Authors and Affiliations

  • Margherita Paraggio
    • 1
  • Concetta Fiore
    • 1
  1. 1.Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Campus Macchia RomanaUniversità degli Studi della BasilicataItaly

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