Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations From “Utiel-Requena” (Spain) Region as a Resource to Improve Wine Distinctiveness

Version 1 : Received: 6 June 2023 / Approved: 6 June 2023 / Online: 6 June 2023 (14:44:08 CEST)

A peer-reviewed article of this Preprint also exists.

Berbegal, C.; Ferrer, S.; Polo, L.; Pardo, I.; García-Esparza, M.J.; Andrés, L.; Álvarez, I.; Lizama, V. Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness. Fermentation 2023, 9, 654. Berbegal, C.; Ferrer, S.; Polo, L.; Pardo, I.; García-Esparza, M.J.; Andrés, L.; Álvarez, I.; Lizama, V. Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness. Fermentation 2023, 9, 654.

Abstract

The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same must type. This work was carried out in a “Pago” winery located in Requena, Spain. Twenty-two isolates were obtained from grape must. After molecular identification and typing, 11 different strains were determined. Growth-related parameters and metabolic characteristics (glucose and fructose consumption, and ethanol, glycerol and acetic acid production) were determined by laboratory-scale fermentations (50 mL) of Cabernet Sauvignon must. From 2 L fermentation batches, residual sugar, density, ethanol concentration, titratable and volatile acidities, pH, and polyphenolic and volatile compounds were determined, as well as the sensory attributes of the produced wines. Differences between strains in the growth and metabolic parameters were observed. Eleven S. cerevisiae strain profiles were characterized to establish which strain or strains of the selected yeasts would produce the highest polyphenolic and aromatic concentration of the red Cabernet wines made in the “Pago winery” to then multiply them for their use to make the red wines of this winery.

Keywords

Yeast selection; Saccharomyces cerevisiae; Wine microbiology; Autochthonous yeast; “Pago” wine

Subject

Biology and Life Sciences, Food Science and Technology

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