Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A

• Published in: Food biotechnology Vol. 36; no. 1; pp. 22 - 37
• Main Authors: Caridi, Andrea, Sidari, Rossana, Pulvirenti, Andrea, Blaiotta, Giuseppe, Ritieni, Alberto
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 02-01-2022; Taylor & Francis Ltd
• Subjects: Acetic acid; Acid production; Adsorption; Clonal selection; Diploids; Fermentation; Hydrogen sulfide; Musts; Ochratoxin A; phenolics; Phenols; Wine; wine making; Wineries; Wines; Yeast; Yeasts
• ISSN: 0890-5436; 1532-4249
• DOI: 10.1080/08905436.2021.2006064

To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must fermentation, acetic acid production on Chalk agar, H
2
S production on BiGGY agar, and spore-formation on acetate agar. After that initial step, 84 strains were pre-selected and further studied by Petri plate tests and to determine their wine-making ability in trials and evaluating their differential adsorption activities toward phenolics and ochratoxin A. Three yeast strains were selected based on the above evaluations. After confirming that they belonged to Saccharomyces cerevisiae species and were diploids, a spore clonal selection was performed. The strain Sc1741A_1D was selected and used in winemaking at six Calabrian wineries and found to be suitable as wine starter to improve quality and safety of red wines.