title: Autochthonous fermentation starters for the industrial production of Negroamaro wines.
abstract: The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces                         cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as "Negroamaro". For this purpose, 108 S. cerevisiae strains were selected as they did not produce H(2)S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their specific oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines' organoleptic quality. The proposed procedure could be very effective for selecting "company-specific" yeast strains, ideal for the production of typical regional wines. "Winery" starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.
authors.affiliation: C.N.R. Institute of Sciences of Food Production (ISPA), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100, Lecce, Italy.
authors.forename: Mariana
authors.initials: M
authors.lastname: Tristezza
authors.forename: Cosimo
authors.initials: C
authors.lastname: Vetrano
authors.forename: Gianluca
authors.initials: G
authors.lastname: Bleve
authors.forename: Francesco
authors.initials: F
authors.lastname: Grieco
authors.forename: Maria
authors.initials: M
authors.lastname: Tufariello
authors.forename: Angela
authors.initials: A
authors.lastname: Quarta
authors.forename: Giovanni
authors.initials: G
authors.lastname: Mita
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
authors.forename: Francesco
authors.initials: F
authors.lastname: Grieco
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D005285:Fermentation; D006862:Hydrogen Sulfide / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000201:enzymology / Q000302:isolation & purification / Q000378:metabolism*; D027843:Vitis / Q000382:microbiology; D014920:Wine / Q000032:analysis
chemical_list: D019342:Acetic Acid; D006862:Hydrogen Sulfide