Isolation and identification of local wine yeast strains from Dealurile Bujorului vineyard

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVI
Written by Adrian GĂGEANU, Gheorghe CÂMPEANU, Camelia DIGUŢĂ, Florentina MATEI

In the last years it has been given a high importance to promote on the market the Romanian wines with strong indigenous character related mainly to their sensorial profiles (aroma and taste). The wide use of commercial starter cultures, mainly applied to reduce the risk of spoilage and unpredictable changes of wine flavour, can ensure a balanced wine flavour, but it may also cause a loss of characteristic aroma and flavour determinants. This work belongs to a wider project in which, the goal is to demonstrate how the local yeast strains produce volatile compounds and fermentation metabolites which finally will modulate the variety characters on sensorial level. During 2009 -2010, from hundreds of yeast strains isolated from DealurileBujorului vineyard,9 yeast strains have been kept for their fermentative power. Classical and molecular identification of these strains have been performed. The classical identification has followed mainly the oenological practices and classification. The results show that these strains belong to the specie Saccharomyces cerevisiae under different subspecies groups (according to technological classification): S. ellipsoideus, S.bayanus, S.rosei, S.oviformis. By the use of molecular tools (ITS amplification), all the strains belongs undoubtedly to Saccharomyces cerevisiae group, but the instraspecific polymorphism is important. All the strains will be subject of fermentative and flavour development tests on local grapes variety.

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Găgeanu A., Câmpeanu G., Diguţă C., Matei F., 2012, Isolation and identification of local wine yeast strains from Dealurile Bujorului vineyard. Scientific Bulletin. Series F. Biotechnologies, Vol. XVI, ISSN-L 2285-1364, 22-25.

 


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