engleski

Saccharomyces paradoxus - NEW SPECIES IN ENOLOGY

Wineyard together with wine production process create an enviroment formed by man through centuries. The most important members of that microflora are yeasts, primarily Saccharomyces sensu stricto (S. cerevisiae, S. bayanus, S. pastorianus and S. paradoxus). S. cerevisiae is considered as par exellance alcohol fermentation yeast ; S. bayanus is yeast of lower temperature alcohol fermentation and S. pastorianus, hybrid specie, used in beer production. S. paradoxus is considered as a wild type which is confirmed by investigations of DNA reassociations. Its ecological niche is characterized by tree exudates, insects and non cultivated soils of Europe, Middle East and North America. S. paradoxus strains are phisyologically and genetically identified through program of isolation and selection of indigenous yeasts from cultivars Chardonnay and Traminac ? Zagreb wine region of continental part of Republic of Croatia. They were tested by trials in micro and macro must fermentations where they showed excellent enological properties ( good fermentative ability, significant glycerol and volatile esters formation, malic acid influence and positive effect on sensory properties of produced wines). S. paradoxus identification surely establishes numerous questions not only regarding ecology of this specie which has not been isolated from wineyard enviroment so far but also regarding interactions of this specie with other Saccharomyces sensu stricto species and possible application of this specie in modern enology.

SACCHAROMYCES PARADOXUS; WINE;

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