Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts a...
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Autor*in:	Massera, Ariel [verfasserIn] Assof, Mariela Sturm, Maria Elena Sari, Santiago Jofré, Viviana Cordero-Otero, Ricardo Combina, Mariana

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2011

Schlagwörter:	Low temperature Fermentation Red wine Aromatic profile

Anmerkung:	© Springer-Verlag and the University of Milan 2011

Übergeordnetes Werk:	Enthalten in: Annals of microbiology - Berlin : Springer, 1998, 62(2011), 1 vom: 15. Mai, Seite 367-380
Übergeordnetes Werk:	volume:62 ; year:2011 ; number:1 ; day:15 ; month:05 ; pages:367-380

Links:	Volltext

DOI / URN:	10.1007/s13213-011-0271-0

Katalog-ID:	SPR030877369

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Indexfelder

author_variant	a m am m a ma m e s me mes s s ss v j vj r c o rco m c mc
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allfields	10.1007/s13213-011-0271-0 doi (DE-627)SPR030877369 (SPR)s13213-011-0271-0-e DE-627 ger DE-627 rakwb eng Massera, Ariel verfasserin aut Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag and the University of Milan 2011 Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. Low temperature (dpeaa)DE-He213 Fermentation (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Aromatic profile (dpeaa)DE-He213 Assof, Mariela aut Sturm, Maria Elena aut Sari, Santiago aut Jofré, Viviana aut Cordero-Otero, Ricardo aut Combina, Mariana aut Enthalten in Annals of microbiology Berlin : Springer, 1998 62(2011), 1 vom: 15. Mai, Seite 367-380 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:62 year:2011 number:1 day:15 month:05 pages:367-380 https://dx.doi.org/10.1007/s13213-011-0271-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_70 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 62 2011 1 15 05 367-380
spelling	10.1007/s13213-011-0271-0 doi (DE-627)SPR030877369 (SPR)s13213-011-0271-0-e DE-627 ger DE-627 rakwb eng Massera, Ariel verfasserin aut Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag and the University of Milan 2011 Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. Low temperature (dpeaa)DE-He213 Fermentation (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Aromatic profile (dpeaa)DE-He213 Assof, Mariela aut Sturm, Maria Elena aut Sari, Santiago aut Jofré, Viviana aut Cordero-Otero, Ricardo aut Combina, Mariana aut Enthalten in Annals of microbiology Berlin : Springer, 1998 62(2011), 1 vom: 15. Mai, Seite 367-380 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:62 year:2011 number:1 day:15 month:05 pages:367-380 https://dx.doi.org/10.1007/s13213-011-0271-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_70 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 62 2011 1 15 05 367-380
allfields_unstemmed	10.1007/s13213-011-0271-0 doi (DE-627)SPR030877369 (SPR)s13213-011-0271-0-e DE-627 ger DE-627 rakwb eng Massera, Ariel verfasserin aut Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag and the University of Milan 2011 Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. Low temperature (dpeaa)DE-He213 Fermentation (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Aromatic profile (dpeaa)DE-He213 Assof, Mariela aut Sturm, Maria Elena aut Sari, Santiago aut Jofré, Viviana aut Cordero-Otero, Ricardo aut Combina, Mariana aut Enthalten in Annals of microbiology Berlin : Springer, 1998 62(2011), 1 vom: 15. Mai, Seite 367-380 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:62 year:2011 number:1 day:15 month:05 pages:367-380 https://dx.doi.org/10.1007/s13213-011-0271-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_70 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 62 2011 1 15 05 367-380
allfieldsGer	10.1007/s13213-011-0271-0 doi (DE-627)SPR030877369 (SPR)s13213-011-0271-0-e DE-627 ger DE-627 rakwb eng Massera, Ariel verfasserin aut Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag and the University of Milan 2011 Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. Low temperature (dpeaa)DE-He213 Fermentation (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Aromatic profile (dpeaa)DE-He213 Assof, Mariela aut Sturm, Maria Elena aut Sari, Santiago aut Jofré, Viviana aut Cordero-Otero, Ricardo aut Combina, Mariana aut Enthalten in Annals of microbiology Berlin : Springer, 1998 62(2011), 1 vom: 15. Mai, Seite 367-380 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:62 year:2011 number:1 day:15 month:05 pages:367-380 https://dx.doi.org/10.1007/s13213-011-0271-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_70 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 62 2011 1 15 05 367-380
allfieldsSound	10.1007/s13213-011-0271-0 doi (DE-627)SPR030877369 (SPR)s13213-011-0271-0-e DE-627 ger DE-627 rakwb eng Massera, Ariel verfasserin aut Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag and the University of Milan 2011 Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. Low temperature (dpeaa)DE-He213 Fermentation (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Aromatic profile (dpeaa)DE-He213 Assof, Mariela aut Sturm, Maria Elena aut Sari, Santiago aut Jofré, Viviana aut Cordero-Otero, Ricardo aut Combina, Mariana aut Enthalten in Annals of microbiology Berlin : Springer, 1998 62(2011), 1 vom: 15. Mai, Seite 367-380 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:62 year:2011 number:1 day:15 month:05 pages:367-380 https://dx.doi.org/10.1007/s13213-011-0271-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_70 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 62 2011 1 15 05 367-380
language	English
source	Enthalten in Annals of microbiology 62(2011), 1 vom: 15. Mai, Seite 367-380 volume:62 year:2011 number:1 day:15 month:05 pages:367-380
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author	Massera, Ariel
spellingShingle	Massera, Ariel misc Low temperature misc Fermentation misc Red wine misc Aromatic profile Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
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title_sort	selection of indigenous saccharomyces cerevisiae strains to ferment red musts at low temperature
title_auth	Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
abstract	Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. © Springer-Verlag and the University of Milan 2011
abstractGer	Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. © Springer-Verlag and the University of Milan 2011
abstract_unstemmed	Abstract The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. © Springer-Verlag and the University of Milan 2011
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title_short	Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
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Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: $ SO_{2} $ resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of $ H_{2} $S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. 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Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

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