Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

The role of yeast in wine quality is very important. use selected autochthonous yeasts becoming more and frequent enology, not only to obtain a diversification wines, but also as link between the its territory origin. objectives this work were test two indigenous cellar on pilot scale. strain Saccharomyces cerevisiae paradoxus previously isolated vineyard Piedmont (Italy). Studying oenological characteristics S. particular interest, it rarely found cellar–vineyard environment. Molecular biology methods confirmed predominance inoculated various fermentation tests. Additionally, products metabolism, including volatile compounds, quantified at end alcoholic sensory profile wines was tested by trained panel tasters. Our results indicated that both strains have good be used starter winemaking; characterized high production glycerol ability degrade malic acid, together with lower ethanol low acidity, while conferred pleasant smell rose, highlighted sessions analysis.