6533b827fe1ef96bd1285cd2
RESEARCH PRODUCT
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
Eladio BarrioAmparo QuerolLuisa GalloMa Dolores ClimentSara S. GonzálezSara S. Gonzálezsubject
Food HandlingSaccharomyces cerevisiaeGenes FungalWineSaccharomyces cerevisiaeEthanol fermentationMicrobiologychemistry.chemical_compoundSaccharomycesBotanyFood scienceSugarDNA FungalWinebiologyTemperaturefood and beveragesGeneral Medicinebiology.organism_classificationYeastYeast in winemakingchemistryTasteFermentationFood MicrobiologyHybridization GeneticMalic acidVolatilizationSaccharomyces kudriavzeviiFood Sciencedescription
The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and 22 degrees C and the commercial strain of S. cerevisiae (T73) is better adapted at higher temperatures. Regarding the production of glycerol, acetic acid and malic acid, the hybrids display moderate behavior and concerning aromatic compound production, they are greater producers of higher alcohols. The behavior displayed by these hybrids in the fermentations studied in this work leads us to conclude that the use of hybrid strains can constitute an advantage in wine making.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-05-01 | International journal of food microbiology |