Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island

Anna Giammanco; Teresa Maria Assunta Fasciana; Onofrio Corona; null Fasciana; null Polizzotto; null Ponticello; null Barbera; null Barone; null Amore; null Oliva

Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island

Anna Giammanco, Teresa Maria Assunta Fasciana, Onofrio Corona, Fasciana, Polizzotto, Ponticello, Barbera, Barone, Amore, Oliva

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. 544 isolates were analysed for the main oenological characteristics such as fermentative vigor with and without sulphites, sugar consumption, and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianus (seldomly used in winemaking) as the most interesting candidate yeast for the production of innovative wines. This article is protected by copyright. All rights reserved.

Original language	English
Pages (from-to)	131-138
Number of pages	8
Journal	Letters in Applied Microbiology
Volume	63
Publication status	Published - 2016

All Science Journal Classification (ASJC) codes

Applied Microbiology and Biotechnology

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Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island. / Giammanco, Anna ; Fasciana, Teresa Maria Assunta ; Corona, Onofrio; Fasciana; Polizzotto; Ponticello; Barbera; Barone; Amore; Oliva.

In: Letters in Applied Microbiology, Vol. 63, 2016, p. 131-138.

Research output: Contribution to journal › Article › peer-review

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abstract = "We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. 544 isolates were analysed for the main oenological characteristics such as fermentative vigor with and without sulphites, sugar consumption, and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianus (seldomly used in winemaking) as the most interesting candidate yeast for the production of innovative wines. This article is protected by copyright. All rights reserved.",

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AU - Giammanco, Anna

AU - Fasciana, Teresa Maria Assunta

AU - Corona, Onofrio

AU - Fasciana, null

AU - Polizzotto, null

AU - Ponticello, null

AU - Barbera, null

AU - Barone, null

AU - Amore, null

AU - Oliva, null

PY - 2016

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N2 - We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. 544 isolates were analysed for the main oenological characteristics such as fermentative vigor with and without sulphites, sugar consumption, and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianus (seldomly used in winemaking) as the most interesting candidate yeast for the production of innovative wines. This article is protected by copyright. All rights reserved.

AB - We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. 544 isolates were analysed for the main oenological characteristics such as fermentative vigor with and without sulphites, sugar consumption, and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianus (seldomly used in winemaking) as the most interesting candidate yeast for the production of innovative wines. This article is protected by copyright. All rights reserved.

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M3 - Article

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EP - 138

JO - Letters in Applied Microbiology

JF - Letters in Applied Microbiology

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