Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety

• Published in: FEMS microbiology letters Vol. 367; no. 12; pp. 1 - 9
• Main Authors: Alfonzo, Antonio, Francesca, Nicola, Matraxia, Michele, Craparo, Valentina, Naselli, Vincenzo, Mercurio, Vincenzo, Moschetti, Giancarlo
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01.06.2020
• Subjects: Acidity; Biodiversity; Brewer's yeast; Diseases and pests; Drug tolerance; Fermentation; Food Microbiology; Fruits; Grapes; Hydrogen sulfide; Hydrogen-Ion Concentration; Low temperature; Microbiology; Musts; Observations; pH effects; Physiological aspects; Plant-pathogen relationships; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - metabolism; Sulfur dioxide; Vitaceae; Vitis - microbiology; Wine; Wine - microbiology; Wines; Yeast; United States; yeast starter; raceme; alcoholic fermentation; sparkling wine; oenological selection; Saccharomyces cerevisiae

ABSTRACT The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing grapes of Grillo variety characterized by low pH and high content of tartaric and malic acids and, due to their intrinsic characteristics, might r...