The suitability of an indigenous yeast strain, selected in Castilla-La Mancha by the Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), both from a microbiological and an enological point of view wes studied in order to evaluate its potential use as starter of the alcoholic fermentation for red wine production.
Several grape musts of the varieties Cencibel and Garnacha were inoculated with the selected strain (L6) and it was proven that this strain was capable of dominating other yeasts, being thus responsible for the fermentative process. As for the aroma composition, a lower content of volatile phenols was identified in the wines produced by the selected strain, compared to the wine produced by the indigenous strain. Moreover, a panel of tasters positively scored the wines produced by the selected strain. Finally, it was proven that the L6 strain is genetically stable under different stress conditions.
AttachmentsNo supporting information for this article
Most read articles by the same author(s)
- Raquel Romero, Juan Luis Chacón, Esteban García, Jesús Martínez, Pyrazine contents in four red grape varietes cultivated in warm climate , OENO One: Vol 40 No 4 (2006): Journal international des sciences de la vigne et du vin
- Daniel González-Ramos, A. Muñoz, Anne Ortiz-Julien, Antonio Tomás Palacios, José María Heras, Ramon González, A Saccharomyces cerevisiae wine yeast strain overproducing mannoproteins selected through classical genetic methods , OENO One: Vol 44 No 4 (2010): Journal international des sciences de la vigne et du vin