A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation stages. Based on molecular identification and characterization, (.) , (.) , (.) , (.) , , and were found to be the yeast species dominating the fermentation. has been rarely isolated in vineyards and never in the cellar environment. Moreover, in this study, is detected for the first time in vine-wine environments. Both and co-occurred with when grapes were micro-fermented at low temperatures. The growth kinetics of the three species were greatly affected by the fermentation temperature. As a consequence, Fiano wines obtained with and significantly differed from those made by in terms of chemical and volatile composition.
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| http://dx.doi.org/10.3390/foods12030526 | DOI Listing |
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