ArticleInternational journal of microbiology2014
Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy.
Article in International journal of microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Heliyon · 2024Article
- Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.Foods (Basel, Switzerland) · 2024Article
- Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of IndigenousFoods (Basel, Switzerland) · 2023Article
- Wine Yeasts Selection: Laboratory Characterization and Protocol Review.Microorganisms · 2021Article
- Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.Foods (Basel, Switzerland) · 2021Review
- Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León.Scientific reports · 2021Article
- Genetic and Phenotypic Characterisation of aMicroorganisms · 2019Article
- Environmental yeast communities in vineyards in the mountains of Santa Catarina State, Brazil.World journal of microbiology & biotechnology · 2017Article
- From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.World journal of microbiology & biotechnology · 2016Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as "Susumaniello." The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.
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Registered trials
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