Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66Saccharomyces cerevisiaestrains, isolated from musts and wines Cannonau of six vitivinicole areas in Sardinia, were subjected to enological characterization and molecular identification. The RFLP-PCR fingerprinting of the ITS region of rRNA (ITS1-5,8S- ITS2) as well as ethanol, foam, and H2S production were analysed.
Molecular and enological characterization of autochthonousSaccharomyces cerevisiaestrains isolated from grape-musts and wines Cannonau / Zara, Giacomo; Zara, Severino; Farris, Giovanni Antonio; Budroni, Marilena; Ladu, Gianfranca. - (2007), pp. 526-530. (Intervento presentato al convegno Environment Identities and Mediterranean Area, 2006: ISEIMA '06: 1st International Symposium) [10.1109/ISEIMA.2006.345011].
Molecular and enological characterization of autochthonousSaccharomyces cerevisiaestrains isolated from grape-musts and wines Cannonau
Zara, Giacomo;Zara, Severino;Farris, Giovanni Antonio;Budroni, Marilena;Ladu, Gianfranca
2007-01-01
Abstract
Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66Saccharomyces cerevisiaestrains, isolated from musts and wines Cannonau of six vitivinicole areas in Sardinia, were subjected to enological characterization and molecular identification. The RFLP-PCR fingerprinting of the ITS region of rRNA (ITS1-5,8S- ITS2) as well as ethanol, foam, and H2S production were analysed.| File | Dimensione | Formato | |
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