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Physiological traits of saccharomyces cerevisiae strains isolated from traditional wines in Turkey
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Date
2017
Author
Çavdaroğlu, Çağrı
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Saccharomyces cerevisiae is the yeast species that is the most important among enological microorganisms. The main characteristic properties that differ Saccharomyces from other yeasts are high ethanol and sulfur dioxide tolerance. In this study, Emir and Kalecik Karası grape varieties, harvested in vintage were used in traditional wine production. 37 strains were isolated from washing water of grapes, grape juice and samples taken during wine production. Selected Saccharomyces cerevisiae strains were identified by sequence comparison of PCR amplified sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region and carbohydrate fermentation test. Finally isolates were characterized by RAPD-PCR method. The 3 of selected isolates were identified as Saccharomyces cerevisiae. Characterized strains were used as starter cultures while wine making. Aromatic compounds of produced wines were analyzed by GC-MS.
Subject Keywords
Saccharomyces cerevisiae.
,
Wine and wine making.
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http://etd.lib.metu.edu.tr/upload/12621212/index.pdf
https://hdl.handle.net/11511/26634
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Graduate School of Natural and Applied Sciences, Thesis
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Ç. Çavdaroğlu, “Physiological traits of saccharomyces cerevisiae strains isolated from traditional wines in Turkey,” M.S. - Master of Science, Middle East Technical University, 2017.
