title: Patagonian wines: the selection of an indigenous yeast starter.
abstract: The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology, S. cerevisiae isolate MMf9 was selected among 32 indigenous yeasts previously characterized as belonging to different strains according to molecular patterns and killer biotype. This isolate showed interesting technological and qualitative features including high fermentative power and low volatile acidity production, low foam and low sulphide production, as well as relevant ecological characteristics such as resistance to all indigenous and commercial S. cerevisiae killer strains assayed. Red wines with differential volatile profiles and interesting enological features were obtained at laboratory scale by using this selected indigenous strain.
authors.affiliation: Departamento de Química, Laboratorio de Microbiología y Biotecnología, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina.
authors.forename: Christian A
authors.initials: CA
authors.lastname: Lopes
authors.forename: María E
authors.initials: ME
authors.lastname: Rodríguez
authors.forename: Marcela
authors.initials: M
authors.lastname: Sangorrín
authors.forename: Amparo
authors.initials: A
authors.lastname: Querol
authors.forename: Adriana C
authors.initials: AC
authors.lastname: Caballero
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D007218:Industrial Microbiology; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000302:isolation & purification / Q000378:metabolism*; D014920:Wine / Q000382:microbiology*