Autochthonous yeasts as one of the tools to produce wines by original technologies
Eva Vontrobová (Research Institute of Brewing and Malting, Lípová 15, 120 44 Praha, Czech Republic) | Jaromír Fiala (Research Institute of Brewing and Malting, Lípová 15, 120 44 Praha, Czech Republic) | Petra Kubizniakova (Research Institute of Brewing and Malting, Lípová 15, 120 44 Praha, Czech Republic) | Jiří Sochor (Faculty of Horticulture, Mendel University in Brno, Valtická 337, 691 44 Lednice, Czech Republic) | Dagmar Matoulková (Research Institute of Brewing and Malting, Lípová 15, 120 44 Praha 2, Czech Republic)
This review focuses on autochthonous wine yeasts that occur naturally in a specific geographical area, and their role in wine production. The distribution of individual species changes during ripening and processing of grapes and fermentation of the grape must. The composition of autochthonous microflora is influenced by many factors including interspecific interactions. Autochthonous yeast populations lend to wine flavor and taste typical for a specific geographical area. The article describes the fermentation of grape must, changes of autochthonous yeast microflora during spontaneous or combined fermentation, and includes an overview of the basic species of autochthonous yeasts.
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