Screening and Brewing Characteristics of Indigenous Saccharomyces cerevisiae from the Mash of Spontaneous Fermentation of Italian Riesling Grapes
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Abstract:
Screening of indigenous yeasts with good fermentation characteristics from grape growing areas is an important method for the development of wine varieties with local characteristics. In this paper, the mash of spontaneous fermentation of Italian Riesling grapes (Yantai region) was used as the material to screen Saccharomyces cerevisiae; its fermentation characteristics and alcohol tolerance were measured and, consequently, indigenous yeast strains were selected for the brewing test of Chardonnay dry white and Cabernet Sauvignon dry red wines. Rose Bengal Agar selective medium was used for the screening of indigenous yeasts and twelve S. cerevisiae strains were obtained using Wallerstein Laboratory (WL) medium and 5.8S internal transcribed spacer (ITS) sequence analysis. After the residual sugar, alcohol content, and alcohol tolerance were determined (alcohol content, SO2, organic acid, and high concentration of glucose), four S. cerevisiae strains were selected to produce Chardonnay dry white wine. Wine sample index, main volatiles, and aroma component were analyzed and strains YGF2, YGF5, and YGF10 presented relatively good brewing characteristics. They were then used for the production of Cabernet Sauvignon dry red wine. The results showed that the wine produced by strain YGF2 presented a relatively good quality and a rich aroma. Strain YGF2 exhibited some better indices than the commercial yeasts and presented a potential to produce a wine with local characteristics.
