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Wine Yeasts Selection: Laboratory Characterization and Protocol Review

期刊

MICROORGANISMS
卷 9, 期 11, 页码 -

出版社

MDPI
DOI: 10.3390/microorganisms9112223

关键词

wine yeasts; Saccharomyces; non-Saccharomyces; enological characteristics; screening; starter selection; micro-fermentations; wine aroma

资金

  1. Slovak Research and Development Agency [APVV-16-0264]
  2. VEGA project [2/0099/21]

向作者/读者索取更多资源

Maintaining the microbial terroir identities of wines through the selection of autochthonous Saccharomyces and non-Saccharomyces strains is essential for predictability and reproducibility. This paper provides a compendium of methods used to select autochthonous wine yeasts, which could guide researchers in screening their own yeast strains for wine production.
Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines' microbial terroir identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous Saccharomyces and non-Saccharomyces strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use. Autochthonous wine yeasts from different areas of Slovakia were identified and tested, in the form of colonies grown either on nutrient agar plates or in grape must micro-fermentations, for technological and qualitative enological characteristics. Based on the combined results, Saccharomyces cerevisiae PDA W 10, Lachancea thermotolerans 5-1-1 and Metschnikowia pulcherrima 125/14 were selected as potential wine starters. This paper, as a mixture of experimental and review contributions, provides a compendium of methods used to select autochthonous wine yeasts. Thanks to the presence of images, this compendium could guide other researchers in screening their own yeast strains for wine production.

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