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131 Regodon, J. A., Perez, F., Valdes, M. E., De Miguel, C. & Ramirez, M. (1997): A simple and effective procedure for selection of wine yeast strains. F d Microbiol. , 14 , 247

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Initiated by the Association “Wine Route of Etyek Wine District”, the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work was to characterize the taxonomic and phenotypic diversity of the representative Saccharomyces yeast strains that dominate the spontaneous fermentations in this wine district. The results obtained by molecular ribotyping (ARDRA) revealed a strong dominance of S. cerevisiae, but S. bayanus var. uvarum was also present sporadically. Some of the natural isolates exhibited high volatile acid production or poor fermentation capacity, which imply a quality risk in spontaneous fermentations. Most of the isolates, however, displayed good oenological features during lab scale fermentations. As the second aim of this work, the most promising, selected strains were further tested for oenological properties in microvinification scale and, finally, in large scale fermentations. The analytical and sensory analysis proved that selected strains, including S. bayanus var. uvarum, can be used as local starter cultures, which may contribute to the typicality of the local wines in comparison with commercial starters.

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Solid phase microextraction (SPME) coupled to fast capillary gas chromatography was used for monitoring the wine fermentation process. This combination offers a simple, quick and sensitive approach suitable for characterization of head-space components of wines during the fermentation process without a complicated sample preparation procedure. In this work this method was used to observe the differences in aroma production between three different commercial yeasts and the indigenous yeast flora.

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In this study a simple and effective method was developed for the isolation of Saccharomyces strains from grapes. Aseptically collected grape samples were processed by enrichment in a nutritive basal medium supplemented with 10% (v/v) methanol followed by isolation of yeast strains. Sixteen of the 18 grape samples yielded Saccharomyces strain(s). More than 70% of the isolates belonged to the genus Saccharomyces. Based on phenotype and electrophoretic karyotyping, all strains of Saccharomyces were identified as S. cerevisiae. For several grape samples, varying physiological characters, the number of spores per asci, and the observed chromosome length polymorphisms provided evidence for diversity of S. cerevisiae strains obtained by this enrichment in methanol-containing broth. Results indicated that enrichment in methanol-containing broth is an effective alternative method to facilitate isolation of Saccharomyces strains from grapes. The enrichment method described in this work provides a simple and effective tool for isolation of Saccharomyces strains from grapes. The method may be applied in studying wine fermentation ecology, as well as for the isolation of potential starter strains from grapes.

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Acta Alimentaria
Authors:
L. Červinka
,
P. Burg
,
I. Soural
,
V. Mašán
,
A. Čížková
,
J. Souček
,
V. Višacki
,
O. Ponjičan
, and
A. Sedlar

viticulture, dried wine yeast species S. cerevisiae and Saccharomyces bayanus are used in the Czech Republic ( Michlovský, 2014 ). Research on new suitable yeasts is still ongoing, with the aim of discovering yeast strains with unique properties

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day. The must obtained after pressing was divided into aliquots of 100 mL, pasteurised (110 °C for 10 min), inoculated at 5% in triplicate with the wine yeasts, and incubated at 20 °C. The weight loss caused by CO 2 production after three days of

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Wine fermentation is a complex microbiological process in which yeasts predominate. It is long debated whether yeasts occurring on the surface of grapes or the resident yeasts on the winery equipment play the primary role in conducting the fermentation. The origin, development, changes and succession of various yeast species can be followed using specific molecular techniques allowing the differentiation and typing of yeast strains. Techniques such as pulsed field gel electrophoresis of chromosomal DNA, restriction fragment length polymorphism analysis, and polymerase chain reaction (PCR)-based methods have recently been employed in studying the microbiology of wine making. These shed new light on the dynamics of fermentation started spontaneously or directed by the inoculation of starter cultures.

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. This could be a limitation of industrial MCFA application against refermentation, since this wine yeast is often responsible for spoilage of sweet wines (Alonso et al., 2015). In this investigation, MCFA mixture as a sole yeast-inhibitor seemed to be

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Acta Alimentaria
Authors:
M. Kumšta
,
T. Helmová
,
K. Štůsková
,
M. Baroň
,
B. Průšová
, and
J. Sochor

) without any intervention. The sedimented must from Variant 1 had approximately 320 NTU, and the nonsedimented must from Variant 2 had approximately 1700 NTU. In Variant 1, active dry wine yeasts (Siha cryaroma, Lipera: EATON Technologies GmbH, Germany) at

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; Swiss wine yeast; cloudy wine, South Africa; apple juice, mayonnaise and vinegar containing products, The Netherlands; vinegar, Spain; sour red wine, USA; Brazilian orange juice concentrate; sorghum-brandy mash; Worcester sauce; lees of pear must; honey

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