Dominance of commercial starters in the course of inoculated fermentation: analysis of 36 industrial winemaking processes.

摘要

Inoculation of grape musts with recommended starter yeasts accelerates the beginning and allows better control of the process of wine fermentation. Investigations were conducted in Italy with 21 active dry starter yeast strains. Molecular techniques were used for monitoring of PCR amplification profiles of Saccharomyces cerevisiae isolated from wine. Findings on the number of Saccharomyces and non-Saccharomyces spp. found at different stages of fermentation are considered. The results of the investigations confirmed the necessity of monitoring the inoculum based on active wine yeasts in terms of its dominance over the autochthonous species present in the grape must, protecting the vitality of dry yeasts in the course of their reconstitution or rehydration, and selecting the starter yeast based on its performance in conditions of fermentation.