Study of yeast populations and their enological properties in Guijoso Appellation of Origin (Spain)

The aim of the present study was to select strains of yeast with good enological qualities which were adapted to the ecological surroundings of Guijoso Appellation of Origin (A.O). For this, 11 white and red vats from different grape varieties and stages of fermentation were studied, making a total of 28 samples, with a selection of 370 isolated yeasts. Yeast cells of the Saccharomyces genus were analysed by DNA mitochondrial restriction for discrimination at the strain level, obtaining a total of 23 different molecular patterns. The pattern most frequently found was of G04, with 56 % of the isolated yeasts, followed by G02 with 15 % and G07 with 9 %. Other patterns found showed percentages close to 3 %, such as G01, G03, G05 and G06, while the remaining patterns were limited one or two isolated yeasts. Microfermentations at 25 and 15 A degrees C were performed using a synthetic must, and the rate of fermentation, SH2 and foam production and the capacity to consume sugars from the medium were studied. Furthermore, the killer phenotype, flocculation capacity and phenolic off-flavour (POF) characteristics were also analysed. Natural musts from Chardonnay and Cabernet Sauvignon varieties were fermented using preselected strains and the wines obtained were analysed and tasted. Two strains were selected (G01 and G04) to be used as starters in Guijoso A.O.