Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents.

ABSTRACT: Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes, obtaining a total of 484 isolates, of which 11% were identified by molecular techniques as non-Saccharomyces yeasts. Fermentative isolates belonging to the species Hanseniaspora meyeri, Hanseniaspora osmophila, Pichia guilliermondii, Pichia kudriavzevii, Torulaspora delbrueckii, and Wickerhamomyces anomalus were analysed. Significant differences were found in the yeast populations established at the different fermentation stages. I

SUBMITTER: Lopez-Enriquez L 

PROVIDER: S-EPMC10572797 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature