Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization

The aim of this research was to study the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” and to enhance this trait by spore clone selection and hybridization of wine yeasts. This research was carried out using as a model three strains of Saccharomyces cerevisiae (wild types), 24 derived spore clones, three hybrids obtained crossing the derived spore clones and 34 spore clones derived from the three hybrids. Using these yeast strains, micro-winemaking trials were carried out utilizing grape must of the black varieties, Cabernet and Magliocco: the wines showed significant differences, due to the wine starter used, both for Folin–Ciocalteu’s index and for DPPH analysis. Data validate the main role that wine yeast selection plays to enhance red wine content in antioxidant compounds. Data also demonstrate that using spore clone selection and hybridization, it is possible to significantly enhance the natural antioxidant activity of wines, so improving their quality and stability.