| Title: |
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
| Authors: |
Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca, Antonio Alfonzo |
| Source: |
Beverages, Vol 10, Iss 3, p 48 (2024) |
| Publisher Information: |
MDPI AG, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Nutrition. Foods and food supply
LCC:Nutritional diseases. Deficiency diseases |
| Subject Terms: |
alcoholic fermentation, non-Saccharomyces, oenological selection, Saccharomyces cerevisiae, wine aroma, yeasts starter, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627 |
| More Details: |
Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: Lachancea thermotolerans, Starmerella lactis-condensi, and Candida oleophila. These strains were sequentially inoculated alongside a control strain of Saccharomyces cerevisiae. Technological screening revealed that some strains exhibited limited H2S production, ethanol tolerance (up to 8% v/v), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2306-5710 |
| Relation: |
https://www.mdpi.com/2306-5710/10/3/48; https://doaj.org/toc/2306-5710 |
| DOI: |
10.3390/beverages10030048 |
| Access URL: |
https://doaj.org/article/6e63bea2cded44ac8abf55da0c527d60 |
| Accession Number: |
edsdoj.6e63bea2cded44ac8abf55da0c527d60 |
| Database: |
Directory of Open Access Journals |
