Biotechnology of natural and winery-associated strains of Saccharomyces cerevisiae

Autores/as

  • Alessandro Martini Dipartimento di Biologia vegetale & Biotecnologie agroambientali, Industrial Yeasts Collection DBVPG, Perugia, Italy

Palabras clave:

Saccharomyces cerevisiae, yeast technology, wine making, winery autochthonous starters

Resumen

A new body of evidence challenges the original consolidated theory of Pasteur on the natural (vineyard) origin of wine strains of Saccharomyces cerevisiae and instead indicates a local, winery-restricted life cycle. The findings open novel biotechnological perspectives for obtaining autochthonous selected starters for the wine industry. A local, individual, and specific fermenting yeast flora, mass selected year after year through many generations of S. cerevisiae in grape must, is present on the surfaces of every winery. These yeast strains are endowed with exceptional enological properties and capable of producing an assortment of volatile compounds apparently contributing to the specific bouquet of locally produced wines.

Descargas

Publicado

2010-03-08

Número

Vol. 6 Núm. 3 (2003)

Sección

Review Articles

Licencia

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