Wine Yeasts Selection: Laboratory Characterization and Protocol Review.

Wine reflects the specificity of a , including the native microbiota. In contrast to the use of commercial starters, a way to maintain wines' microbial identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous and non- strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use.

Comparison of microbial diversity during two different wine fermentation processes.

Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular.