Protocol to obtain the strain of Saccharomyces cerevisiae P29 as active wine dry yeast

Identifier:  TFG:2972

Handle: https://hdl.handle.net/20.500.11797/TFG2972

Authors:  García de Linares, Ignacio

Abstract:
In the wine industry spontaneous fermentation processes have been replaced by the inoculation of active dry wine yeasts (ADWY). The yeast strain Saccharomyces cerevisiae P29 is used in the production of Cava wine. To improve its manipulation and storage, a protocol was developed to obtain strain P29 as ADWY. The influence of dehydration and rehydration conditions and their effect on cell viability, vitality and the fermentation process were studied. It was determined that the cells reached higher viability when dried at 8 hours after entering the stationary phase and rehydrated for 15 minutes at 28°C. Our results showed that drying in the presence of 10% trehalose and rehydration with 0.5 mM MgSO4 increases cell viability up to 55%. The cells rehydrated in the presence of magnesium showed a lag phase 1.75 times longer. However, the fermentations showed the same kinetics as the musts inoculated with fresh cells. The analysis of volatile compounds showed significant differences in 6 out of the 30 compounds analyzed. The present study takes the first steps in the development of a protocol to develop the Saccharomyces cerevisiae P29 strain as ADWY.