- Institution:Galician Viticulture and Enology Station (EVEGA) -Galician Institute of Food Quality (INGACAL)
- Departament/Service:Oenology-Oenological Microbiology
Ponte San Clodio s/n
32428 Leiro (Ourense)
- Web: http://evega.xunta.gal
Pilar Blanco Camba
Phone number: (+34) 988788091
Microbial group/s: Yeasts Total number of strains: Not specified Taxa (number of strains):44 speciesSaccharomyces cerevisiae (96) Isolation source/Origin:Must, grape and during the spontaneous fermentation of musts of native grape varieties of Galicia. Preservation method: YPD/Glycerol -70 °C Information management: There is not a computerized catalogue of the collection. Characterization level:Identification at species level (en S. cerevisiae – strain).
Key words:oenology, wine microbiology, yeasts, Saccharomyces cerevisiae, non-SaccharomycesSummary:-Genetic characterization of wine yeasts from Galicia. - Selection and application of strains and species with oenological potential. A- Application of non-Saccharomycesyeasts to obtain wines of differentiated quality and to mitigate the effects of climate change. Study and differentiation of yeast diversity in organic and conventional cultivated vineyards.
No Quality Certification
Brief historical review
The yeasts that are part of this collection come from the work carried out during the development of different research projects related to the characterization and study of yeasts associated with Galician grape varieties and, more recently, to the study of yeasts associated with organically grown vineyards and / or conventional