Saccharomyces Cerevisiae Biodiversity in Monferrato, North West Italy, and Selection of Indigenous Starter Cultures for Barbera Wine Production

Research reveals significant biodiversity among Saccharomyces cerevisiae strains in Monferrato, Italy, with notable variations in residual sugars (148.64 to 3.44 g/l) and acetic acid production (0.20 to 0.60 g/l), impacting wine characteristics. The study analyzed 636 isolates from Barbera grapes using interdelta element PCR, identifying 96 distinct strains through physiological tests and fermentation experiments. These findings highlight the potential of indigenous starter cultures to enhance or define wines with strong regional ties, offering a resource for targeted winemaking practices.

Rantsiou, K., Marengo, F., Englezos, V., Torchio, F., Giacosa, S., Rolle, L., Gerbi, V., & Cocolin, L. (2017). SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION [JB]. Italian Journal of Food Science, 29(3). https://doi.org/10.14674/IJFS-767