Biotechnology of natural and winery-associated strains of Saccharomyces cerevisiae

• Alessandro Martini ^[1]
  1. [1] Dipartimento di Biologia vegetale & Biotecnologie agroambientali, Industrial Yeasts Collection DBVPG, Perugia, Italy
• Localización: International microbiology: official journal of the Spanish Society for Microbiology, ISSN 1139-6709, Vol. 6, Nº. 3, 2003, págs. 207-209
• Idioma: inglés
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• Resumen

  • A new body of evidence challenges the original consolidated theory of Pasteur on the natural (vineyard) origin of wine strains of Saccharomyces cerevisiae and instead indicates a local, winery-restricted life cycle. The findings open novel biotechnological perspectives for obtaining autochthonous selected starters for the wine industry. A local, individual, and specific fermenting yeast flora, mass selected year after year through many generations of S. cerevisiae in grape must, is present on the surfaces of every winery. These yeast strains are endowed with exceptional enological properties and capable of producing an assortment of volatile compounds apparently contributing to the specific bouquet of locally produced wines.