- Institution: Agri-Food Transfer Center (CTA)
- Departament/Service: Department of Agriculture, Livestock and Environment
Innovation and Agri-Food Transfer Service
GOVERNMENT OF ARAGÓN
Avda. de Movera s/n
- Web: https://www.aragon.es
Ana María Ribes Lorda
Telf.: (+34) 976586500 – (+34) 976744172
Microbial group/s Yeasts Total number of strains: 720 Taxa (number of strains): Saccharomyces cerevisiae (586) Hanseniaspora uvarum (73) Saccharomyces hispanica (12) Kluyveromyces thermotolerans (9) Metschnikowia pulcherrima (9) Kloeckera apiculata (8) Hanseniaspora albyensis (8) Torulaspora delbrueckii (6) Trigonopsis cantarellii o californica (3) Saccharomyces montuliensis (2) Kloeckera japonica (1) Citeromyces Santa María (1) Saccharomyces bayanus (1) Hansenula anomala (1) Isolation source/Origin: Viñedos y mostos en fermentación de bodegas (que nunca habían utilizado levadura seleccionada) Preservation method: Glicerol -80 °C - Liquid nitrogen -196 °C Information management: Computerized file per strain Characterization level:Identification at species level Morphology Sexual characteristics Physiological characteristics Cultural characteristics -Sediment type - Presence of veil Foam Smell - Killer phenotype ForS. cerevisiae (additionally): -Identification by RFLP-mtDNA -Delta sequence amplification (some) -D1/D2 domain sequences of the 26S RNA gene (several) -Fermentative power -Analytical parameters of the produced wine
Not offered.Previously, Official Laboratory of Wine Analysis was located in the CTA in where the microbiological analysis of musts, wines, oenological products and various materials were carried out.
Palabras clave:Wine yeasts selectionSummary:Isolation, identification and selection of autochthonous wine yeasts with good oenological skills for the production of quality wines. Elaboration tests with autochthonous yeast strains of special oenological interest. Trials of elaboration of cava base wine and cava sparkling wine combining different variables. Sensory analysis of wines.
No Quality Certification
Brief historical review
The yeasts of this collection come from the isolations carried out in the different Aragonese wine areas between 1988 and 1998, in order to select among the native flora, yeast strains well adapted to the environment and with the capacity to produce quality wines, also providing a differentiating character.