Collection content

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

Services

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.

Expertise

Palabras clave:
Wine yeasts selection
Summary:
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.

Quality Certifications

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.