Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine
| Autor: | Chantal Ghanem, Angela Bianco, Marilena Budroni, Giacomo Zara, Nadine Feghali, Edouard Tabet |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Vintage
Saccharomyces cerevisiae Plant Science Biochemistry Genetics and Molecular Biology (miscellaneous) indigenous starter dominant strain 03 medical and health sciences Acetic acid chemistry.chemical_compound aromatic profile 0404 agricultural biotechnology Starter inoculated fermentation Food science Sugar 030304 developmental biology Wine 0303 health sciences lcsh:TP500-660 biology technology industry and agriculture food and beverages 04 agricultural and veterinary sciences equipment and supplies biology.organism_classification lcsh:Fermentation industries. Beverages. Alcohol 040401 food science Winery chemistry bacteria Fermentation Food Science |
| Zdroj: | Fermentation, Vol 6, Iss 43, p 43 (2020) Fermentation Volume 6 Issue 2 |
| ISSN: | 2311-5637 |
| Popis: | In order to select Saccharomyces cerevisiae starter strains for &lsquo &lsquo Merwah&rsquo &rsquo wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from &lsquo must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical &lsquo wine. |
| Databáze: | OpenAIRE |
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