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标题：Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine
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作者：Alice Agarbati ; Laura Canonico ; Francesca Comitini 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：5
页码：658-670
DOI：10.3390/foods9050658
出版社：MDPI Publishing
摘要：Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead to health concerns for consumers. In organic wines and in sulfite-free wines the necessity to limit or avoid the presence of sulfide and sulfite requires the use of selected yeast strains that are low producers of sulfur compounds, with good fermentative and aromatic aptitudes. In the present study, exploiting the sexual mass-mating spores’ recombination of a native Saccharomyces cerevisiae strain previously isolated from grape, three new S. cerevisiae strains were selected. They were characterized by low sulfide and sulfite production and favorable aromatic imprinting. This approach, that occurs spontaneously also in nature, allowed us to obtain new native S. cerevisiae strains with desired characteristics that could be proposed as new starters for organic and sulfite-free wine production, able to control sulfur compound production and to valorize specific wine types.
关键词：native Saccharomyces cerevisiae ; organic wine; sulfite-free wine; hydrogen sulfide; sulfur dioxide native Saccharomyces cerevisiae ; organic wine ; sulfite-free wine ; hydrogen sulfide ; sulfur dioxide