International Journal of Microbiology / 2014 / Article / Tab 2

Research Article

Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

Table 2

Main oenological and technological properties determined in thirty-four autochthonous S. cerevisiae strains and one commercial starter (CM).

IsolateITEM no.FRFPAYCH2Sa

S194971.70.040.41+
S594991.90.030.49
S695002.40.030.52
S795012.40.020.53
S895023.50.010.56
S995032.70.030.53
S1295042.90.020.52
S1695053.20.030.51
S1995062.20.700.39
S2195074.20.020.48
S2295081.80.050.26+
S2495092.20.030.50
S2695102.500.940.30
S2895112.210.490.38
S2995122.180.230.34
S3095132.480.030.43
S3395142.650.670.33
S3495151.860.050.28
S3795162.500.040.36
S3895171.780.120.36
S3995183.00.020.55
S4095193.60.020.54
S4195203.90.020.52
S4795212.20.030.49
S4895223.20.030.47+
S5295231.30.020.47
S5395242.200.040.27+
S5695252.500.040.49+
S5895261.780.040.43+
S5995271.100.070.29
S6195282.410.040.47+
S6495292.300.050.29+
S6995303.000.030.51+
S7195312.70.020.56
CM4.70.040.50+

Data, measured at the end of fermentation, represent the average of three replicates. ITEM: ISPA’s agrofood toxigenic fungi culture collection.
FP: fermentation purity (volatile acidity (g/L)/ethanol (% v/v)), AYC: alcohol yield coefficient (alcohol (% v/v)/(initial sugars (%)−residual sugars (%))), FR: fermentation rate (g of CO2/day, after 3 days of fermentation). aH2S production: absent (−); low (+), high (++), and very high (+++).

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