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Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau

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5 Author(s)
Budroni, M. ; DISAABA, Univ. degli Studi di Sassari, Sassari ; Ladu, G. ; Zara, G. ; Zara, S.
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Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66 Saccharomyces cerevisiae strains, isolated from musts and wines Cannonau of six vitivinicole areas in Sardinia, were subjected to enological characterization and molecular identification. The RFLP-PCR fingerprinting of the ITS region of rRNA (ITS1-5,8S- ITS2) as well as ethanol, foam, and H2S production were analysed.

Published in:

Environment Identities and Mediterranean Area, 2006. ISEIMA '06. First international Symposium on

Date of Conference:

9-12 July 2006