| Popis: |
In the last few years, non-Saccharomyces yeasts have been gaining increasing importance in the field of oenology because of its specific contribution to the chemical composition of the wine when they are used alone or in combination with other yeast genera. Moreover, winemakers aim to use indigenous yeasts in order to distinguish their wines in a market currently saturated by supply. Herein, different techniques available for the isolation, selection, and identification of non-Saccharomyces yeasts from the vineyard, such as microscopic observation, physiological tests, selective and chromogenic media, restriction analysis, PCR technique, and mitochondrial DNA analysis, among others, are discussed. In addition, depending on the kind of wine to be elaborated or the physicochemical parameters to be modulated, different yeast selection criteria are considered. |
