OENOLOGICAL POTENTIAL OF SACCHAROMYCES CEREVISIAE AND KLUYVEROMYCES MARXIANUS STRAINS FOR USE IN MIXED FERMENTATIONS
Keywords:
Kluyveromyces marxianus, Saccharomyces cerevisiae, wine, mixed culture, oenological characteristics.Abstract
Wine fermentation is a complex process involving several yeast species. Saccharomyces cerevisiae species is particularly effective due to its fermentative efficiency, while non-Saccharomyces yeasts contribute to the aromatic complexity of wines. This study aimed to characterize five strains (four S. cerevisiae and one Kluyveromyces marxianus), from different isolation sources, in terms of characteristics of oenological interest. The results showed that the CCEBI 2015 and CCEBI 2050 strains from S. cerevisiae species, and K. marxianus CCEBI 2011 tolerate high concentrations of glucose (30 % w/v), ethanol (10 % v/v) and SO₂ (120 mg/l) and have low or no H₂S production. No antagonism was observed between K. marxianus and S. cerevisiae strains, suggesting their compatibility for mixed fermentations. These results indicate that these strains are promising candidates for use in mixed starter cultures for winemaking.
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