Biodiversity of wine yeast in response to environmental stress

LABAGNARA T., CARROZZA G. P., TOFFANIN A., Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Università di Pisa, Italy

In the present work, Saccharomyces cerevisiae strains were isolated in 2009 during the harvest from biodynamic wine farms of Tuscany, starting from Syrah musts with zero or low levels of added sulphite, according to the tendency of “natural wines” producers to abate every invasive operation during wine making.

By means of molecular techniques, thirteen different profiles of Saccharomyces cerevisiae strains were identified from a hundred isolates. The collected Saccharomyces cerevisiae strains were characterized, in order to verify the effect of low sulphite addition on biodiversity, pursuing information about stress-adaptation mechanisms that allow the survival in the challenging environment of fermenting must.

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)


Published on 28/10/2014
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