Wine yeast molecular, physiological and technological charac

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The Technology


Wine yeast molecular, physiological and technological charac


Molecular methods for the identification of yeast are available to investigate the microbiology of grape must fermentation.
Selection of autochthonous strains from economically important winemaking regions is fundamental to maintain and magnify the peculiar sensorial features of wine produced in a well
determined place. The Italian research centre proposes a set of the most recent molecular fingerprinting methods including sequencing, genome PCR analysis, real-time PCR, amplified fragment length polymorphism (AFLP), which could help wine companies in dealing with the following items: identification and characterisation of yeast implicated in must fermentation, identification of spoilage yeast, detection of ochratoxin-producing fungi.

The innovation consists of applying the method described to yeast for wine. The method allows:
- Selection of “good” strains.
- Identification of spoilage yeast.
- Detection of fungi producing toxins (ochtratoxin).

Markets Addressed

Wine and Liquor Systems

Stage of development

Field Prototype

Comments: None

Intelectual Property status

Pantent(s) applied for but not yet granted

Comments: Some yeast autochthonous S. Cerevisiae strains have been deposited in ISPA/CNR culture collection and are ready for use.