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  • 1 Central Environmental and Food Science Research Institute Unit of Microbiology H-1022 Budapest Herman Ottó út 15 Hungary
  • | 2 Corvinus University of Budapest Department of Microbiology and Biotechnology, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
  • | 3 Corvinus University of Budapest Department of Oenology, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
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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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