Main content area

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Csernus, O., Pomázi, A., Magyar, I.
Acta alimentaria 2014 v.43 no.3 pp. 489-500
Saccharomyces, fermentation, phenotypic variation, risk, sensory evaluation, starter cultures, wine yeasts, wines, Hungary
Initiated by the Association “Wine Route of Etyek Wine District”, the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work was to characterize the taxonomic and phenotypic diversity of the representative <i>Saccharomyces</i> yeast strains that dominate the spontaneous fermentations in this wine district. The results obtained by molecular ribotyping (ARDRA) revealed a strong dominance of <i>S. cerevisiae</i>, but <i>S. bayanus</i> var. <i>uvarum</i> was also present sporadically. Some of the natural isolates exhibited high volatile acid production or poor fermentation capacity, which imply a quality risk in spontaneous fermentations. Most of the isolates, however, displayed good oenological features during lab scale fermentations. As the second aim of this work, the most promising, selected strains were further tested for oenological properties in microvinification scale and, finally, in large scale fermentations. The analytical and sensory analysis proved that selected strains, including <i>S. bayanus</i> var. <i>uvarum</i>, can be used as local starter cultures, which may contribute to the typicality of the local wines in comparison with commercial starters.