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  • The influence of indigenious wine killer yeast on white wine fermentations - microbiological, chemical and sensorical evaluation
    Zagorc, Tatjana, 1970- ...
    The problem of top quality wine production is tightly connected with wine yeast selection and strain improvement. Selected yeast strains can provide better control over the fermentation process. The ... use of a selected yeast strain can improve wine quality and stability in various dimensions. For thesereasons, yeast selection is a common practice in winemaking industry. General problem of traditional selections is that they are often too much oriented in the selection of an universal wine yeast strain. Our research was focused at the selection of indigenous wine killer yeast with beneficial properties for the product, which should keep the traditional local characteristics of wine. Primary selection was done on total wine yeast population of 462 isolates. We performed selection of potential starter culture among several indigenous wine killer yeast strains of Saccharomyces genus, which were characterized regarding killer activity and plasmid profiles. Four carefully selected strains were inoculated in the must of Malvazija, which was prepared according to traditional standardized technology. Fermentation process and its dynamic were followed microbiologically and chemically during the fermentation time course, and sensorically as well. With microbiological assays we trace killer character ofisolated yeast generated from the starter culture in four consecutive sampling points from fermentors. Further the proportion of killer starter vs. natural flora was estimated by karyotyping. It was found that indigenous florawas really suppressed by killer inoculum. With numerous chemical assays we followed accumulation of amino acids, production of ethanol and higher alcohols, conversion of sugars, level of organic acids as well as tradition enological parameter what gave an excellent view on yeast from product point of view. Since chemical status of wine is not sufficient for final decision onits quality, an testing penal was performed as well. Must transformation to wine was followed sensorically with an expert, however after five months- of maturation the produced wine was evaluated according the official method of OIV with highly skilled persons. It is encouraging to conclude that one of selected wine killer strains produced the most favorable wine comparing to spontaneous fermentation process and some industrial starter cultures from themarked tested in the same Malvazija must.
    Vir: First joint meeting of the Slovenian Society for Microbiology and the Hungarian Society for Microbiology, Keszthely, Hungary, august 24-26, 2000 (Str. MIMP9)
    Vrsta gradiva - prispevek na konferenci
    Leto - 2000
    Jezik - angleški
    COBISS.SI-ID - 2416760

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