During recent years only a few yeast species have been used in commercial wine fermentations. The EU ITN project Cornucopia (http://www.yeast-cornucopia.se/) has attempted to reverse this trend and screened approximately 8.000 CBS yeast isolates to identify novel species with a promising aroma potential, which could be employed in wine fermentations. We applied some of these yeasts in Ribolla must fermentations, with the future aim to intensify the aroma profile of this wine. In our experiment, we performed sequential fermentations starting with a novel yeast species, and after a few days added a commercial Saccharomyces cerevisiae wine strain. Growth rate, competition between the inoculated yeasts, aroma profile, sugar consumption and ethanol accumulation were monitored. Sensory analyses of young wine showed that particularly two of the novel yeasts enriched the aroma profile of the fermented Ribolla must.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3243003