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Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin

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Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin

dc.contributor.author	Ut, Carmen
dc.contributor.author	Berbegal de Gracia, Carmen
dc.contributor.author	Lizama, Victoria
dc.contributor.author	Polo Tarín, Lucía
dc.contributor.author	García esparza, M.J.
dc.contributor.author	Andrés, Lorena
dc.contributor.author	Pardo Cubillos, Isabel
dc.contributor.author	Álvarez, Inmaculada
dc.date.accessioned	2022-07-15T15:08:09Z
dc.date.available	2022-07-15T15:08:09Z
dc.date.issued	2022
dc.identifier.citation	Ut, Carmen Berbegal de Gracia, Carmen Lizama, Victoria Polo Tarín, Lucía García esparza, M.J. Andrés, Lorena Pardo Cubillos, Isabel Álvarez, Inmaculada 2022 Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin Australian Journal Of Grape And Wine Research 28 3 330 346
dc.identifier.uri	https://hdl.handle.net/10550/83449
dc.description.abstract	Background and Aims: To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot 'Pago' wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous 'Pago' Merlot fermentation from the Utiel-Requena region (Spain). Isolates of S. cerevisiae were characterised by a holistic procedure using the same Merlot grape must from which they were isolated. Methods and Results: Yeasts were identified by internal transcribed spacer analysis and typed by HinfI mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of the polyphenolic and the volatile compounds and the sensory attributes of the wines were determined. Twelve S. cerevisiae strains were isolated and characterised. Strains 2E, 4A, 7A and 7F had better growth characteristics. Strains 9C and 7F produced wines of good intensity and colour quality, marked intensity and aroma quality, fruity character and better overall quality. Strain 9C displayed poor growth. Conclusions: Strain 7F combined good growth characteristics and produced Merlot wines with the best colour, aroma and flavour characteristics during microvinifications. Significance of the Study: Characterisation of S. cerevisiae made entirely in Merlot grape must allowed the influence of yeast strains on the final characteristics of commercial-scale Merlot 'Pago' wines to be more accurately deduced.
dc.language.iso	eng
dc.relation.ispartof	Australian Journal Of Grape And Wine Research, 2022, vol. 28, num. 3, p. 330-346
dc.subject	Compostos aromàtics
dc.subject	Vinicultura
dc.subject	Aliments Anàlisi sensorial
dc.title	Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin
dc.type	journal article	es_ES
dc.date.updated	2022-07-15T15:08:09Z
dc.identifier.doi	10.1111/ajgw.12536
dc.identifier.idgrec	154256
dc.rights.accessRights	open access	es_ES