The successful publication of scientific papers resulting from the WINE AROMAS project continues with the release of a new article titled “Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process”, published in the journal Applied Food Research (Elsevier, IF = 6.2).
This latest scientific paper presents the results of molecular identification and detailed analysis of 117 indigenous strains of Saccharomyces cerevisiae isolated from spontaneous fermentations of Maraština grape must, collected from three winegrowing subregions of Dalmatia.
Key research findings:
- Strains from Central and Southern Dalmatia (CSD) demonstrated high resistance to sulfur dioxide and elevated sugar levels, along with reduced production of undesirable compounds such as H₂S and acetic acid.
- Strains from Northern Dalmatia (ND) showed better tolerance to higher alcohol concentrations but exhibited lower aromatic potential.
- Eleven of the most promising isolates were selected for further testing – all successfully completed fermentation within 15 days.
- A comparison with the commercial strain EC 1118 revealed that indigenous strains produced a more complex aroma profile, particularly due to increased ester production (fruity and floral notes).
More details are available at the following link: https://www.sciencedirect.com/science/article/pii/S2772502225004500
