The aim of this research was to genetically and technologically characterize Candida zemplinina strainsisolated from different sources of enological interest. Phenotypic and genotypic subtyping, as well as enological characterization, were carried out on 36 C. zemplinina isolates collected from grapes, must andwines of different regions of Italy. RAPD-PCR fi ngerprinting of the isolates revealed a high genetic heterogeneity. At physiological level, yeasts were grouped into different clusters on the basis of sugar and ethanol tolerance. Common enological characteristics were examined and strains resulted to be highly fructophilic while presenting low ethanol and acetic acid production, high glycerol production, capacityto metabolize malic acid and slower fermentation kinetics when compared to Saccharomyces cerevisiae.The genetic and phenotypic intraspecies biodiversity of C. zemplinina gave useful data to understand itspotential technological role in winemaking. This research represents a fi rst step for the selection ofC. zemplinina strains to be used as a starter in co-culture or in sequential inoculation with S. cerevisiae toimprove the complexity and to enhance the particular characteristic of wines.

Diversity of Candida zemplinina strains from grapes and Italian wines

TOFALO, ROSANNA;SCHIRONE, MARIA;PERPETUINI, GIORGIA;SUZZI, Giovanna
2012-01-01

Abstract

The aim of this research was to genetically and technologically characterize Candida zemplinina strainsisolated from different sources of enological interest. Phenotypic and genotypic subtyping, as well as enological characterization, were carried out on 36 C. zemplinina isolates collected from grapes, must andwines of different regions of Italy. RAPD-PCR fi ngerprinting of the isolates revealed a high genetic heterogeneity. At physiological level, yeasts were grouped into different clusters on the basis of sugar and ethanol tolerance. Common enological characteristics were examined and strains resulted to be highly fructophilic while presenting low ethanol and acetic acid production, high glycerol production, capacityto metabolize malic acid and slower fermentation kinetics when compared to Saccharomyces cerevisiae.The genetic and phenotypic intraspecies biodiversity of C. zemplinina gave useful data to understand itspotential technological role in winemaking. This research represents a fi rst step for the selection ofC. zemplinina strains to be used as a starter in co-culture or in sequential inoculation with S. cerevisiae toimprove the complexity and to enhance the particular characteristic of wines.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/15824
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