Physiological and genetic characterisation of Saccharomyces strains isolated from ice harvest of Chardonnay grapes

摘要: Specific ecological environment in the production of wine is ice harvest. Such harvest takes place extreme temperature conditions while grapes are still frozen and microflora those has specific features like stress tolerance. Yeasts present during fermentation have to be adapted stressful high sugar content low pH. In this study yeasts Chardonnay must were identified a physiological genetic characterization them was performed. total, twenty-eight yeast strains isolated fourteen belonged Saccharomyces group. Identification at species level performed by restriction ITS region six S. cerevisiae as well eight paradoxus identified. These tested more detail regarding characteristics, which important for such substrate. Most isolates (79%) showed significant osmotolerance, could result from adaptation or inheritance. Flocculation capacity but neither strain true flocculation all conditions. A certain degree obtained two strains, only when grown preculture containing calcium ions. SOY 28L interesting values therefore investigation should continued manner detection determination regulation mechanisms leading that pattern behavior. The finding indicates indigenous really competitors other future used starter culture.