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

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

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.

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Abbreviations

OD 600:

Optical density at 600 nm

T15:

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

T100:

Time needed to ferment 100% of the total sugars

cyh:

Cycloheximide

smr:

Sulfometuron

rhod:

Rhodamine 6G

CFU:

Colony-forming units

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Acknowledgments

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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Authors and Affiliations

  1. Departamento de Microbiología, Facultad de Ciencias (Antiguo Rectorado), Universidad de Extremadura, 06006, Badajoz, Spain

    Matilde Maqueda, José A. Regodón & Manuel Ramírez

  2. Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06071, Badajoz, Spain

    Francisco Pérez-Nevado

  3. Estación Enológica, Junta de Extremadura, 06200, Almendralejo, Badajoz, Spain

    Emiliano Zamora & María L. Álvarez

  4. Departamento de Bioquímica y Biología Molecular y Genética, Facultad de Ciencias, Universidad de Extremadura, 06006, Badajoz, Spain

    José E. Rebollo

Authors
  1. Matilde Maqueda
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  2. Francisco Pérez-Nevado
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  3. José A. Regodón
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  4. Emiliano Zamora
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  5. María L. Álvarez
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  6. José E. Rebollo
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  7. Manuel Ramírez
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Corresponding author

Correspondence to Manuel Ramírez.

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Maqueda, M., Pérez-Nevado, F., Regodón, J.A. et al. A low-cost procedure for production of fresh autochthonous wine yeast. J Ind Microbiol Biotechnol 38, 459–469 (2011). https://doi.org/10.1007/s10295-010-0790-x

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  • DOI: https://doi.org/10.1007/s10295-010-0790-x

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