TESTING THE FERMENTATIVE POTENTIAL OF SOME LOCAL Saccharomyces AND non-Saccharomyces YEASTS

Abstract

Considering that Starmerella bacillaris and Metschnikowia pulcherrima have repeatedly proved their desirable oenological properties, we have chosen to test the fermentative potential of local strains from our collection, in simple and sequential cultures with a local Saccharomyces cerevisiae. In order to prove their winemaking potential, the fermentative kinetics were observed, along with ethanol and sugar content, pH, total dry matter and wines colors. Local yeast S. cerevisiae BB06 finalized the fermentation with 10.5-11% ethanol and 9.5-9.3°Bx. The two sequential fermentations with S. bacillaris MI115 and M. pulcherrima MI109 led to an average ethanol content of 7.8%, respectively 7.8% and around 13.9°Bx, respectively 16.6°Bx. The pH levels were maintained between 3.0 and 4.0 throughout the experiments. The three tested strains confirmed they are suitable for winemaking in sequential steps, but several further investigations should be performed on biochemical and organoleptic level.