Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking
Non-<i>Saccharomyces</i> yeasts have recently garnered significant interest in oenology. When co-inoculated with <i>Saccharomyces cerevisiae</i>, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previousl...
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| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-06-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/10/3/48 |
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| Summary: | Non-<i>Saccharomyces</i> yeasts have recently garnered significant interest in oenology. When co-inoculated with <i>Saccharomyces cerevisiae</i>, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: <i>Lachancea thermotolerans</i>, <i>Starmerella lactis-condensi</i>, and <i>Candida oleophila</i>. These strains were sequentially inoculated alongside a control strain of <i>Saccharomyces cerevisiae</i>. Technological screening revealed that some strains exhibited limited H<sub>2</sub>S production, ethanol tolerance (up to 8% <i>v</i>/<i>v</i>), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production. |
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| ISSN: | 2306-5710 |