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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)
Marilena Budroni ; DISAABA - Sezione di Microbiologia Generale e Applicata Facoltà di Agraria - Università degli Studi di Sassari, Viale Italia 39 07100 Sassari - ; Gianfranca Ladu ; Giacomo Zara ; Severino Zara
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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:

2006 First International Symposium on Environment Identities and Mediterranean Area

Date of Conference:

9-12 July 2006