Original research articles

Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production

Abstract

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.

Authors


Pedro Miguel Izquierdo

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Crta. Toledo-Albacete s/n. 13700 Tomelloso (Ciudad Real), Spain

ivvtomelloso@jccm.es

Esteban García

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne


Antonio Tomás Palacios

Affiliation : Laboratorios Excell Ibérica S.L. Polígono La Portalada II. C/Planillo, Nº 12, pabellón B 26006 Logroño, La Rioja, Spain


Juan Luis Chacón

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne


Jesús Martínez

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne

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