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

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

Risultato della ricerca: Article

5 Citazioni (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.
Lingua originaleEnglish
pagine (da-a)131-138
Numero di pagine8
RivistaLetters in Applied Microbiology
Volume63
Stato di pubblicazionePublished - 2016

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Mediterranean Islands
Yeasts
Kluyveromyces
Hydrogen Sulfide
Sulfites
beta-Glucosidase
Vitis
Wine
Islands
Alcohol Drinking
Glycerol

All Science Journal Classification (ASJC) codes

  • Applied Microbiology and Biotechnology

Cita questo

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title = "Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island",
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.",
author = "Anna Giammanco and Onofrio Corona and Fasciana, {Teresa Maria Assunta} and Amore and Barone and Oliva and Fasciana and Polizzotto and Ponticello and Barbera",
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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

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