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.
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Paraggio, M., Fiore, C. Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid. World Journal of Microbiology and Biotechnology 20, 743–747 (2004). https://doi.org/10.1007/s11274-004-4516-y
- Acetic acid
- Saccharomyces cerevisiae
- secondary compounds
- vine variety
- wine fermentation