Wine Yeasts Selection: Laboratory Characterization and Protocol Review

Overview

Journal Microorganisms

Specialty Microbiology

Date 2021 Nov 27

PMID 34835348

Citations 2

Authors

Rossana Sidari

Katarina Zenisova

Blanka Tobolkova

Elena Belajova

Tereza Cabicarova

Maria Buckova

Andrea Puskarova

Matej Plany

Tomas Kuchta

Domenico Pangallo

Affiliations

Soon will be listed here.

Abstract

Wine reflects the specificity of a , including the native microbiota. In contrast to the use of commercial starters, a way to maintain wines' microbial identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous and non- 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, PDA W 10, 5-1-1 and 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.

Citing Articles

Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece.

Tzamourani A, Taliadouros V, Paraskevopoulos I, Dimopoulou M Front Microbiol. 2024; 14:1301325.

PMID: 38179455 PMC: 10765506. DOI: 10.3389/fmicb.2023.1301325.

Screening of and Non- Wine Yeasts for Their Decarboxylase Activity of Amino Acids.

Siesto G, Corbo M, Pietrafesa R, Sinigaglia M, Romano P, Bevilacqua A Foods. 2022; 11(22).

PMID: 36429178 PMC: 9689846. DOI: 10.3390/foods11223587.

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