Food Research Institute

Schvarczová, E. – Štefániková, J. – Jankura, E. – Kolek, E.
Selection of autochthonous Saccharomyces cerevisiae strains for production of typical Pinot Gris wines
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 389–397

Ervín Jankura, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 824 75 Bratislava, Slovakia. E-mail: jankura@vup.sk

Received 19 July 2017; 1st revised 1 October 2017; accepted 30 October 2017; published online 10 December 2017

Summary: Local yeast microflora on grapevines and around the wineries may well prove to play an important, and hitherto unappreciated, role in the subtler aspects of wine terroir characteristics. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in a vineyard in the Nitra wine region (Slovakia) and to select the most suitable ones for winemaking process. Yeast populations were collected in 2012–2015 from the surface of berries set to maturity, must, fermenting must and young wine produced by spontaneous fermentation of Pinot Gris. Five Saccharomyces strains were isolated and, based on technological properties, four strains were selected for microvinification. In young wines, general parameters were monitored but also aromatic profiles were analysed by gas chromatography-mass spectrometry and by sensory evaluation. Wines prepared by strains 7613 and 7913 contained more than 40 mg·l^-1 of ethyl acetate, 23 mg·l^-1 of 2-methyl-1-propanol and less than 17 mg·l^-1 of 2-phenyl ethanol. These wines were evaluated by tasters as having exotic fruits aroma. Based on these results, two S. cerevisiae strains were recommended as starter cultures for making of terroir Pinot Gris wines, so the results of the work can be used in winemaking practice.

Keywords: autochthonous yeast; Saccharomyces cerevisiae; selection; technological properties; volatile organic compounds; sensory evaluation; terroir wine

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