Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”

Capece, Angela; Romaniello, Rossana; Siesto, Gabriella; Romano, P.

doi:10.1016/j.fm.2012.03.010

Cited by 80 publications

(76 citation statements)

References 33 publications

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“…The amplification of inter-delta region is the most discriminative method for determination of genetic properties of wine yeast strains (Capece, Romaniello, Siesto, & Romano, 2012). After observation of the specific PCR reaction for all the 7 strains, we can confirm that these cultures belong to the Saccharomyces cerevisiae species.…”

Section: Molecular Identification and Typing Of The Second Stage Selementioning

confidence: 79%

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

et al. 2017

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a b s t r a c tThe main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in ''Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain ''SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p < 0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.

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Section: Molecular Identification and Typing Of The Second Stage Selementioning

confidence: 79%

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

et al. 2017

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“…The genetic variability among the 167 isolates was evaluated by amplification of inter-δ region with primer pair δ2-δ12 [14,15], following the protocol described by Capece et al [10].…”

Section: Genotypic Characterizationmentioning

confidence: 99%

“…The fermentations were performed in sulphite (50 mg l −1 ) Aglianico grape must (240 g l −1 sugar, pH 3.5,), by inoculating 10 6 cells ml −1 in 100 −1 -vats and the fermentation processes were monitored daily by determining sugar and temperature. The implantation ability of inoculated strains during the fermentative process was tested by following the protocol described by Capece et al [10]. Conventional chemical parameters of wines, such as total acidity, volatile acidity, glucose and fructose, alcohol content, lactic and malic acids, were measured using Fourier Transfer Infrared WineScan (FOSS, Hillerød, Denmark), whereas the content of secondary compounds affecting wine aroma was detected as previously reported.…”

Section: -P2 Th World Congress Of Vine and Wine And 12mentioning

confidence: 99%

“…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. Furthermore, the use of locally selected yeast strains with strain-specific metabolic characteristics could positively affect the final quality of wine [9,10] and ensure the maintenance of the typical sensory properties of wines deriving from a specific area.…”

Section: Introductionmentioning

confidence: 99%

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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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“…Considering these characteristics, it cannot be expected that starters specific to wine production possess all the desirable technological features that positively affect the performance of the bioprocess and the quality of the end product. On the other hand, indigenous species are well adapted to grow on a specific substrate (Capece et al 2012) but under the uncontrolled conditions of traditional spontaneous fermentation their optimum performance cannot be guaranteed. Moreover, exploitation of the most appropriate indigenous species for BV production coincides with the current trend for modernization of fermentation processes and quality standardization of traditional fermented products (e.g.…”

Section: Introductionmentioning

confidence: 99%

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

et al. 2016

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In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethylfurfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests. The enological characteristics studied were acetic acid and H 2 S production, foaming and flocculation ability and key enzymatic activity. PCR-RFLP analysis revealed only the presence of Saccharomyces cerevisiae and Hanseniaspora uvarum among the 14 predominant osmophilic yeast isolates. Tolerance to both HMF and furfural was found strain-and dose-dependent and was suggested as a critical factor in the pre-selection of yeast starters. The most tolerant yeasts to these stress factors, a S. cerevisiae and a non-Saccharomyces strains, showed satisfactory growth in the presence of high glucose and acetic acid content (up to 600 g/L and 2 % w/w, respectively) and desirable enological characteristics. Results from the comparative evaluation of the fermentative aptitude of these strains with a commercial wine strain highlighted that the isolates had glucophilic behaviour and ability to produce desirable amounts of ethanol (100-120 g/kg) in short time (*20 d). The key volatiles useful for varietal discrimination and differentiation between the BVs and the traditional ones were also evaluated.

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Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”

Cited by 80 publications

References 33 publications

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

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

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

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