| Abstract: | The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233×6167—obtained by hybridization of the cryotolerant strainS. bayanus 12 233 with the mesophilic strainsS. cerevisiae 6167, and TT254×6392 arising by hybridization of the thermotolerant strainS. cerevisiae TT254 with the mesophilic strainS. cerevisiae 6392) was compared with that of a commercial wine yeast strainS. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of ‘polyphenols’ from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds. |
