Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 131-138 |
| Number of pages | 8 |
| Journal | Letters in Applied Microbiology |
| Volume | 63 |
| Publication status | Published - 2016 |
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All Science Journal Classification (ASJC) codes
- Applied Microbiology and Biotechnology
Cite this
Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island. / Giammanco, Anna; Corona, Onofrio; Fasciana, Teresa Maria Assunta; Amore; Barone; Oliva; Fasciana; Polizzotto; Ponticello; Barbera.
In: Letters in Applied Microbiology, Vol. 63, 2016, p. 131-138.Research output: Contribution to journal › Article
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TY - JOUR
T1 - Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island
AU - Giammanco, Anna
AU - Corona, Onofrio
AU - Fasciana, Teresa Maria Assunta
AU - Amore, null
AU - Barone, null
AU - Oliva, null
AU - Fasciana, null
AU - Polizzotto, null
AU - Ponticello, null
AU - Barbera, null
PY - 2016
Y1 - 2016
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.
UR - http://hdl.handle.net/10447/178757
M3 - Article
VL - 63
SP - 131
EP - 138
JO - Letters in Applied Microbiology
JF - Letters in Applied Microbiology
SN - 0266-8254
ER -