Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island

UNLABELLED We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. Five hundred and forty-four isolates were analysed for the main oenological characteristics such as fermentative vigour with and without sulphites, sugar consumption and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianu…

Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content