Spontaneous fermentation in wine production as a controllable technology


  • Radim Holešinský Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel. +420 721 412 888 https://orcid.org/0000-0001-8966-3254
  • Božena Průšová Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 259 https://orcid.org/0000-0003-2582-1713
  • Mojmír Baroň Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 252 https://orcid.org/0000-0003-1649-0537
  • Jaromír Fiala Research Institute of Brewing and Malting, Lipova 15, Prague 12044, Czech Republic, Tel.: +420 224 900 126 https://orcid.org/0000-0002-7196-4523
  • Petra Kubizniakova Research Institute of Brewing and Malting, Lipova 15, Prague 12044, Czech Republic, Tel.: +420 224 900 152 https://orcid.org/0000-0003-2070-1616
  • Vít Paulíček EPS biotechnology, s.r.o., V Pastouškách 205, 686 04 Kunovice, Czech Republic, Tel.: +420 777 743 542
  • Jiří Sochor Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel: +420 519 367 254 https://orcid.org/0000-0001-7823-1544




spontaneous fermentation, yeast cultivation, yeast isolation


This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.


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How to Cite

Holešinský, R., Průšová, B., Baroň, M., Fiala, J., Kubizniakova, P., Paulíček, V., & Sochor, J. (2020). Spontaneous fermentation in wine production as a controllable technology . Potravinarstvo Slovak Journal of Food Sciences, 14, 692–703. https://doi.org/10.5219/1280

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