Selection of Calabrian strains of Saccharomyces sensu stricto for red wines

Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim of this work was to perform oenological characterisation and specific selection of Calabrian strains of Saccharomyces sensu stricto. Among the considered traits, the aptitude of the yeast to preserve grape pigments and colour intensity was included. Among the best six yeast strains - Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, and Sc2823 - strain Sc2742 exhibits the highest Folin-Ciocalteu index and strain Sc2774 the highest colour intensity. These two selected yeasts may be used as starter for the production of red wines in order to preserve grape pigments and colour intensity.