Population dynamics of Saccharomyces cerevisiae yeast strains in alcoholic fermentations carried out using the Pied de Cuve technique at different grape maturity points.

Identifier:  TFG:8006

Handle: https://hdl.handle.net/20.500.11797/TFG8006

Authors:  Buetas Esteban, Luis

Abstract:
In recent decades, winemaking has undergone significant advancements, with the refinement and implementation of various techniques that have enhanced efficiency and control over microbial populations. Practices such as the use of Active Wine Dry Yeast (ADWY), Sulphur dioxide (SO2) and controlled fermentation temperatures have played a crucial role in these improvements. However, these practices have also introduced challenges, notably a reduction in wine complexity. To address this issue, winemakers have begun revisiting traditional methods, including the Pied-de-cuve (PdC) technique. Our findings indicate that the PdC technique increased the diversity of S. cerevisiae strains influenced the sensory attributes of wines.