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Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale
Sandi Orlić
Nenad Očić
Ana Jeromel
Katarina Huić
Sulejman Redžepović
Sažetak
The use of selected yeasts for winemaking has clear advantages over traditional spontaneous fermentation. Selection of wine yeasts is usually carried out within the Saccharomyces cerevisiae species. Yeast strains produce different amount of secondary compounds that impart specific characteristics to the wines. This suggests that it is necessary to isolate naturally occuring autochthone strains, which exhibit a metabolic profile that corresponds to each wine. Twenty two strains of S.cerevisiae, isolated from the Kutjevo region (Gornji and Donji Hrnjevec, Mitrovac), Graševina grapes, were tested for: fermentation vigor, ethanol resistance, volatile acidity, H2S production and β-glucosidase, polygalacturonase, and killer activity. From the results of this investigation we are able to select two yeast strains (RO 1272 and RO 1284) for more detailed fermentation trials and possible use as a starter culture in production of typical wines.
Ključne riječi
strain selection; wine; Saccharomyces; Graševina
Hrčak ID:
913
URI
Datum izdavanja:
15.9.2005.
Posjeta: 1.414 *