Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations.

ABSTRACT: In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012-2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of th

SUBMITTER: Mateus D 

PROVIDER: S-EPMC7074312 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature