Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

Csoma, Hajnalka; Zákány, Nóra; Capece, Angela; Romano, P.; Sipiczki, Matthias

doi:10.1016/j.ijfoodmicro.2010.03.024

Cited by 82 publications

(65 citation statements)

References 34 publications

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“…Nowadays, for a certain style of wines, the use of the 'so called' autochthonous yeasts is considered essential in providing for the valorization and preservation of the environmental microbial biodiversity (Pretorius, 2000). In fact, it has been suggested that the land from which the grapes are grown imparts a unique quality to the wine, especially when spontaneous fermentations are carried out (Csoma et al, 2010;Di Maio et al, 2012). According to an OIV resolution (International Organization of Vine and Wine, 2010), 'terroir' refers to 'an area in which collective knowledge of the interactions between the identifiable physical and biological environments and applied viticultural and oenological practices develops, giving distinctive characteristics for the products originating from this area'.…”

Section: Introductionmentioning

confidence: 99%

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

et al. 2015

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The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas analyses, the year of isolation (vintage) proved to be a factor that significantly affected the biodiversity of the yeast species, whereas the geographical site (terroir) was not. Seventy-five per cent of S. cerevisiae isolates gathered in a unique cluster at a similarity level of 82 %, while the remaining 25 % were separated into minor groups without any evident relationship between d-PCR profile and territory, year or source of isolation. However, in six cases a similar strain appeared at the harvesting time both in Franciacorta and Oltrepò Pavese areas, whereas surprisingly no strain was reisolated in the same vineyard or cellar for consecutive years. INTRODUCTIONIn winemaking, yeasts are essential for the transformation of grape sugars into ethanol and carbon dioxide through alcoholic fermentation; nonetheless, due to their specific enzymic activities and cell autolysis, they can also generate typical sensorial characteristics in wine, like secondary flavours and smoothness (Romano et al., 2003a). Although selected Saccharomyces strains are usually added by oenologists as starter cultures to control the fermentative process, several micro-organisms enter the must from the vineyard environment, winery facilities and cellar equipment, and these can affect the quality of the end product. Nowadays, for a certain style of wines, the use of the 'so called' autochthonous yeasts is considered essential in providing for the valorization and preservation of the environmental microbial biodiversity (Pretorius, 2000). In 3These authors contributed equally to this paper.Abbreviations: ADY, active dry yeast; CE, capillary electrophoresis; ITS, internal transcribed spacer; LSD, least significant difference; PCA, principal component analysis; UPGMA, unweighted pair group method with arithmetic means.

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Section: Introductionmentioning

confidence: 99%

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

et al. 2015

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“…uvarum was found a regular and important contributor to wine fermentations. Saccharomyces biota of other wine districts of Hungary were studied sporadically (SzűcS et al, 2005;CSomA et al, 2010), and a low presence of S. bayanus var. uvarum was detected.…”

Section: Identification Of the Yeast Strains By Ardra Analysismentioning

confidence: 99%

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Csernus¹,

Pomazi²,

Magyar³

2014

Acta Alimentaria

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Initiated by the Association "Wine Route of Etyek Wine District", the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work was to characterize the taxonomic and phenotypic diversity of the representative Saccharomyces yeast strains that dominate the spontaneous fermentations in this wine district. The results obtained by molecular ribotyping (ARDRA) revealed a strong dominance of S. cerevisiae, but S. bayanus var. uvarum was also present sporadically. Some of the natural isolates exhibited high volatile acid production or poor fermentation capacity, which imply a quality risk in spontaneous fermentations. Most of the isolates, however, displayed good oenological features during lab scale fermentations. As the second aim of this work, the most promising, selected strains were further tested for oenological properties in microvinification scale and, finally, in large scale fermentations. The analytical and sensory analysis proved that selected strains, including S. bayanus var. uvarum, can be used as local starter cultures, which may contribute to the typicality of the local wines in comparison with commercial starters.

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“…Actually, also small wineries are interested in the selection of yeasts from their own environment for use as starter cultures. Extensive ecological surveys using molecular methods have been carried out with the aim of selecting new yeasts better adapted to local fermentation conditions [8]. The indigenous S. cerevisiae strains are better acclimated to micro-area conditions of the wine production region and therefore they can more easily BIO Web of Conferences dominate on the natural biota.…”

Section: Introductionmentioning

confidence: 99%

IndigenousSaccharomyces cerevisiaeyeasts as a source of biodiversity for the selection of starters for specific fermentations

Capece

Romaniello

Pietrafesa

et al. 2014

BIO Web of Conferences

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Abstract. The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by commercial starters, mainly of Saccharomyces. Although the use of starter cultures has improved the reproducibility of wine quality, the main drawback to this practice is the lack of the typical traits of wines produced by spontaneous fermentation. These findings have stimulated wine-researchers and wine-makers towards the selection of autochthonous strains as starter cultures. The objective of this study was to investigate the biodiversity of 167 S. cerevisiae yeasts, isolated from spontaneous fermentation of grapes. The genetic variability of isolates was evaluated by PCR amplification of inter-δ region with primer pair δ2/δ12. The same isolates were investigated for characteristics of oenological interest, such as resistance to sulphur dioxide, ethanol and copper and hydrogen sulphide production. On the basis of technological and molecular results, 20 strains were chosen and tested into inoculated fermentations at laboratory scale. The experimental wines were analyzed for the content of some by-products correlated to wine aroma, such as higher alcohols, acetaldehyde, ethyl acetate and acetic acid. One selected strain was used as starter culture to perform fermentation at cellar level. The selection program followed during this research project represents an optimal combination between two different trends in modern winemaking: the use of S. cerevisiae as starter cultures and the starter culture selection for specific fermentations.

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Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

Cited by 82 publications

References 34 publications

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

IndigenousSaccharomyces cerevisiaeyeasts as a source of biodiversity for the selection of starters for specific fermentations

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