Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

MASSERA A.; ASSOF M.; STURM M.E.; SARI S.; JOFRÉ V.; CORDERO-OTERO R.; COMBINA M.

ANNALS OF MICROBIOLOGY

INST MICROBIOLOGIA

Lugar: Milan; Año: 2012 vol. 62 p. 367 - 380

1590-4261

The aim of this work was to select native S. cerevisiae strains to conduct the alcoholic fermentation fo red must at low temperature (15ºC), thus producing volatile compounds that enhance the aromatic profile fo young red wines. Native yeast strains were isolated from red must and characterizad using different oenological and technological criteria. The selection procedure included evaluating the yeast´characteristics in order to efficiently transform grape sugar into alcohol and cabon dioxide at a controlled rate and without development of off-flavors. the selection procedure also considered another ser of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation fo H2S, B-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15ºC, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. the complete selection procedure was carried out over two years. This study provides a complete description of techniques for obtainig validated scientific results that can be used by oenolgists and reseachers in the selection of specific yeast.