Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production
The suitability of an indigenous yeast strain, selected in Castilla-La Mancha by the Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), both from a microbiological and an enological point of view wes studied in order to evaluate its potential use as starter of the alcoholic fermentation f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2003-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/951 |
| _version_ | 1819062909404184576 |
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| author | Pedro Miguel Izquierdo Esteban García Antonio Tomás Palacios Juan Luis Chacón Jesús Martínez |
| author_facet | Pedro Miguel Izquierdo Esteban García Antonio Tomás Palacios Juan Luis Chacón Jesús Martínez |
| author_sort | Pedro Miguel Izquierdo |
| collection | DOAJ |
| description | The suitability of an indigenous yeast strain, selected in Castilla-La Mancha by the Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), both from a microbiological and an enological point of view wes studied in order to evaluate its potential use as starter of the alcoholic fermentation for red wine production.
Several grape musts of the varieties Cencibel and Garnacha were inoculated with the selected strain (L6) and it was proven that this strain was capable of dominating other yeasts, being thus responsible for the fermentative process. As for the aroma composition, a lower content of volatile phenols was identified in the wines produced by the selected strain, compared to the wine produced by the indigenous strain. Moreover, a panel of tasters positively scored the wines produced by the selected strain. Finally, it was proven that the L6 strain is genetically stable under different stress conditions. |
| first_indexed | 2024-12-21T15:06:16Z |
| format | Article |
| id | doaj.art-df6d76ac0dc64ebaa1da3bf5bed0a486 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-21T15:06:16Z |
| publishDate | 2003-09-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-df6d76ac0dc64ebaa1da3bf5bed0a4862022-12-21T18:59:27ZengInternational Viticulture and Enology SocietyOENO One2494-12712003-09-0137316317010.20870/oeno-one.2003.37.3.951951Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine productionPedro Miguel Izquierdo0Esteban García1Antonio Tomás Palacios2Juan Luis Chacón3Jesús Martínez4Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Crta. Toledo-Albacete s/n. 13700 Tomelloso (Ciudad Real), SpainInstituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, EspagneLaboratorios Excell Ibérica S.L. Polígono La Portalada II. C/Planillo, Nº 12, pabellón B 26006 Logroño, La Rioja, SpainInstituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, EspagneInstituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, EspagneThe suitability of an indigenous yeast strain, selected in Castilla-La Mancha by the Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), both from a microbiological and an enological point of view wes studied in order to evaluate its potential use as starter of the alcoholic fermentation for red wine production. Several grape musts of the varieties Cencibel and Garnacha were inoculated with the selected strain (L6) and it was proven that this strain was capable of dominating other yeasts, being thus responsible for the fermentative process. As for the aroma composition, a lower content of volatile phenols was identified in the wines produced by the selected strain, compared to the wine produced by the indigenous strain. Moreover, a panel of tasters positively scored the wines produced by the selected strain. Finally, it was proven that the L6 strain is genetically stable under different stress conditions.https://oeno-one.eu/article/view/951sensory analysisPFGEgenetic stabilityselected indigenous strainsPCR |
| spellingShingle | Pedro Miguel Izquierdo Esteban García Antonio Tomás Palacios Juan Luis Chacón Jesús Martínez Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production OENO One sensory analysis PFGE genetic stability selected indigenous strains PCR |
| title | Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production |
| title_full | Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production |
| title_fullStr | Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production |
| title_full_unstemmed | Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production |
| title_short | Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production |
| title_sort | enological suitability of a yeast strain indigenous to castilla la mancha for red wine production |
| topic | sensory analysis PFGE genetic stability selected indigenous strains PCR |
| url | https://oeno-one.eu/article/view/951 |
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