Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

  • S. Di Maio Istituto Regionale della Vite e del Vino (IRVV), Regione Siciliana, Via della Libertà 66, 90143, Palermo, Italy
  • G. Genna Istituto Regionale della Vite e del Vino (IRVV), Regione Siciliana, Via della Libertà 66, 90143, Palermo, Italy
  • V. Gandolfo Istituto Regionale della Vite e del Vino (IRVV), Regione Siciliana, Via della Libertà 66, 90143, Palermo, Italy
  • G. Amore Istituto Regionale della Vite e del Vino (IRVV), Regione Siciliana, Via della Libertà 66, 90143, Palermo, Italy Stazione Zoologica “Anton Dohrn” Napoli, Villa Comunale 80121, Napoli, Italy
  • M. Ciaccio Istituto di Biomedicina e Immunologia Molecolare, CNR, Via Ugo La Malfa 153, 90143, Palermo, Italy
  • D. Oliva Istituto Regionale della Vite e del Vino (IRVV), Regione Siciliana, Via della Libertà 66, 90143, Palermo, Italy
DOI: https://doi.org/10.21548/33-1-1309

Abstract

The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts and
grapes and to identify strains of oenological interest. We report on the taxonomical reclassification
of Candida yeast isolates from Sicilian musts and on the selection of one strain of oenological interest
(Cz3), based on mixed micro-fermentation experiments in sterile Nero d’Avola musts. Our results show
that Candida zemplinina is abundant in Sicilian grapes and musts, and that the Cz3 strain is suitable
for Candida zemplinina/Saccharomyces cerevisiae mixed fermentations. The higher glycerol content and
the lower ethanol level stood out as the most promising features of the wines obtained upon sequential
inoculation of the Cz3 and (S. cerevisiae) NDA21 yeast starters. We therefore have isolated a Sicilian Cz
strain endowed with very promising features for the future development of mixed fermentation protocols.

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Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

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