Characterization of some indigenous Saccharomyces cerevisiae isolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

In this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of ‘Kalecik Karasi’ and ‘Emir’ grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the tested temperatures, pH values and sugar concentration. Mo...

Full description

Saved in:
Bibliographic Details
Published inCiência e técnica vitivinícola Vol. 31; no. 2; pp. 51 - 62
Main Authors Senses-Ergul, Sule, Ozbas, Z. Yesim
Format Journal Article
LanguageEnglish
Published Lisbon EDP Sciences 2016
Subjects
Aroma
Ethanol
Fermentation
Genetic recombination
Grapes
Hydrogen sulfide
indigenous yeast
pH effects
Proteolysis
Saccharomyces cerevisiae
spontaneous fermentation
Sugar
Sulfur dioxide
technological characteristics
Vitaceae
wine
Wines
Yeast
Online AccessGet full text

Cover

More Information
Summary:In this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of ‘Kalecik Karasi’ and ‘Emir’ grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the tested temperatures, pH values and sugar concentration. Most of the tested isolates (80%) produced the same level of H2S than the control culture. All indigenous S. cerevisiae isolates showed similar carbon assimilation and fermentation profiles, with a few exceptions. Only one isolate (E/S6) was found to have proteolytic activity. The killer phenotype was detected in KK/FS11 isolate. KK/FS3, E/FS12, E/S7 and E/S8 isolates were neutral as to killer phenotype. While only three isolates could tolerate high concentration of ethanol (14%; v/v), 11 isolates could grow in the media containing 200 mg SO2/L. In addition, some of the isolates were distinguished among the others because of their ability to secrete enzyme(s) which may provide advantages for producing wines with specific aromatic characteristics. When some of the tested technological characteristics and enzymatic profiles were evaluated together, four isolates (KK/S17, E/S6, E/S9 and E/FS12) distinguished from others with respect to their superior characteristics, which have potential for further investigation in order to produce wines with specific aroma for Capadoccia region.
ISSN:2416-3953
0254-0223
2416-3953
DOI:10.1051/ctv/20163102051