Comparative Studies Regarding the Specific Properties of Saccharomyces bayanus and Saccharomyces ellipsoideus Wine Yeasts Isolated From Târnave (Romania) and Tokaj (Hungary) Areas

Enik? GA?PAR, Leti?ia OPREA, Ovidiu TI?A, Ecaterina LENGYEL, Mariana P?CAL?, Ramona IANCU

Abstract


The instant fermentation of the grapes must takes place in proper environments
under the action of the yeasts, which are present in their microflora. For obtaining quality wines one
must use selected yeasts, which have superior biotechnological properties (Banu, 2002). The present
study aims to analyze the fermentative activity of the wine yeasts isolated from two grapes musts,
from the well-known wineyards: Tarnave Wineyard, the Jidvei Wine Making Center (Romania), and
Tokaj Wineyard (Hungary) (Spiczki, 2002; Spiczki et al., 2001), the Furmint variety. The strains,
which were isolated using phenotypic and molecular analysis, were identified as belonging to the
Saccharomyces cerevisiae gender, species ellipsoideus, and Saccharomyces bayanus, species
oviformis. These belong to the yeasts collection of the Biotechnologies and Microbiological Research
Center of the Lucian Blaga University, Sibiu.

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:68:1-2:6717




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