Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production

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dc.contributor.authorGerőcs, Annamária
dc.contributor.authorNagy, Tibor
dc.contributor.authorNemes-Barnás, Katalin
dc.contributor.authorMájer, János
dc.contributor.authorSzőke, Barna Árpád
dc.contributor.authorKővágó, Róbert
dc.contributor.authorMagalhães, Frederico
dc.contributor.authorGibson, Brian
dc.contributor.authorSzekeres, András
dc.contributor.authorJuhász, Ákos
dc.contributor.authorPosta, Katalin
dc.contributor.authorOlasz, Ferenc
dc.date.accessioned2022-09-19T11:51:51Z
dc.date.available2022-09-19T11:51:51Z
dc.date.issued2022-08-22
dc.date.updated2022-09-07T16:21:33Z
dc.description.abstractNovel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are able to combine the favourable characteristics of both parental strains. In this study, two Saccharomyces “Kéknyelű” grape juice isolates were identified by species-specific PCR and PCR-RFLP methods and investigated with respect to their wine fermentation potential. Physiological characterization of the isolated strains was performed and included assessment of ethanol, sulphur dioxide, temperature and glucose (osmotic stress) tolerance, killer-toxin production, glucose fermentation ability at 16 °C and 24 °C, and laboratory-scale fermentation using sterile “Kéknyelű” must. Volatile components of the final product were studied by gas chromatography (GC) and mass spectrometry (MS). One isolate was identified as a S. cerevisiae × S. kudriavzevii hybrid and the other was S. cerevisiae. Both strains were characterized by high ethanol, sulphur dioxide and glucose tolerance, and the S. cerevisiae strain exhibited the killer phenotype. The hybrid isolate showed good glucose fermentation ability and achieved the lowest residual sugar content in wine. The ester production of the hybrid strain was high compared to the control S. cerevisiae starter strain, and this contributed to the fruity aroma of the wine. Both strains have good oenological characteristics, but only the hybrid yeast has the potential for use in wine fermentation.en
dc.identifier.eissn2311-5637
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/17499
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-16280
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc570 Biowissenschaften; Biologiede
dc.subject.otherS. cerevisiaeen
dc.subject.otherS. kudriavzevii hybrid yeasten
dc.subject.otherPCR-RFLPen
dc.subject.other“Kéknyelű” grape juiceen
dc.subject.othervolatile component analysisen
dc.subject.otherlaboratory-scale fermentationen
dc.subject.otheroenological characteren
dc.titleCharacterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Productionen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber416en
dcterms.bibliographicCitation.doi10.3390/fermentation8080416en
dcterms.bibliographicCitation.issue8en
dcterms.bibliographicCitation.journaltitleFermentationen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume8en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Brauwesende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Brauwesende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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