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GIANCARLO MOSCHETTI

Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation

  • Authors: Francesca, N; Chiurazzi, M; Romano, R; Aponte, M; Settanni, L; Moschetti, G
  • Publication year: 2010
  • Type: Articolo in rivista (Articolo in rivista)
  • OA Link: http://hdl.handle.net/10447/43951

Abstract

The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fer- menting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of ‘terr- oir’ on the expression of wines. Moreover, vineyard inhabiting birds were in part responsible for the dis- semination of fermentative yeasts during their feeding