Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces.
The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12,233 x 6167--obtained by hybridization of the cryotolerant strain S. bayanus 12,233 with the mesophilic strains S. cerevisiae 6167, and TT254 x 6392 arising by hybridization of the thermotolerant strain S. cerevisiae TT254 with the mesophilic strain S. cerevisiae 6392) was compared with that of a commercial wine yeast strain S. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of 'polyphenols' from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds.
Caridi
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Department of Agro-Forestry and Environmental Technology and Science, University of Reggio Calabria, I-89061 Gallina, RC, Italy. acaridi@unirc.it
Cufari
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Ramondino
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D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005285:Fermentation; D005419:Flavonoids; D006824:Hybridization, Genetic; D010636:Phenols / Q000032:analysis; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism* / Q000382:microbiology*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols