Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain)

Abstract

Genetic diversity of wine Saccharomyces cerevisiae strains involved in spontaneous fermentations was studied by analysis of mitochondrial DNA restriction patterns. Yeasts were isolated at different stages of fermentations with must from three different white grapevine varieties, Albariño, Godello and Treixadura, which are autochthonous from Galicia. Nineteen different patterns out of a total of 446 strains analysed were identified, but only a few of them appeared at high frequency and therefore were able to lead the fermentation process. Some strains were common to all fermentations; however, most of them were a minority being only found at low frequency for one or two specific grape varieties. The dominant strain was different for each variety except in one case, suggesting that some strains are better adapted to certain must conditions.

Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado

“…The genetic diversity found was low when compared to that reported earlier for the same experimental cellar [5]. Although several factors can aVect yeast population, the characteristics of must from Lado (high sugar content and low pH), in conjunction with excessive clariWcation, are likely to be the main causes for the low diversity observed in our study [16,25].…”

Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations

“…Some studies have indicated that the use of commercial Saccharomyces strains has no impact on the resident yeast population in the winery, likely because environmental pressure under these conditions is not as selective for Saccharomyces as pressure under fermentation conditions [4,16]. In contrast, other authors have reported that ADY used for inoculation remained in the cellar and appeared in non-inoculated viniWcations during the following years [2,6]; this eVect was especially important after using the same ADY for several years. In support of further study in this area, Ciani et al [3] found that under real viniWcation conditions, the S. cerevisiae strains colonising the winery surfaces were the ones that carried out the natural must fermentations in a longestablished industrial winery.…”

“…During a 6-year study, Beltrán et al [1] observed that the use of ADY reduced the diversity and importance of the indigenous S. cerevisiae strains in the winery, although in this work the presence of non-Saccharomyces yeasts was not modiWed by the inoculation of commercial yeasts. Furthermore, it has been reported that some commercial strains tend to become resident in the wineries and take over spontaneous fermentations [1,2,6,17]. However, more recent studies [16] indicated that the presence of previously commercial inocula was scarce or non-existent in some wineries.…”

“…Preliminary studies carried out in the experimental winery of Estación de Viticultura e Enoloxía de Galicia (EVEGA) investigating the diversity of S. cerevisiae strains in spontaneous fermentations have shown the presence of commercial strains in these fermentations, even when they have not been inoculated [2]. The aim of this work was to study the incidence of commercial yeasts in the native population of S. cerevisiae strains in the experimental winery of EVEGA and their ability to lead spontaneous fermentations over a larger period (2002)(2003)(2004)(2005)(2006)(2007)(2008).…”

Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of saccharomyces cerevisiae strains associated to vitis vinifera

“…Several studies shown the diversity of metabolite production in wine by different yeast (Lambrechts and Pretorius, 2000;Romano et al , 2003;Fleet, 2003) and by different yeast strain of Saccharomyces cerevisiae (Mateo et al, 2001;Nurgel et al, 2002;Vilanova and Masneuf, 2005) Different molecular methods for wine yeast strain differentiation have been used in enological strains of S. cerevisiae characterization. Polymerase chain reaction (Degre et al, 1989), pulsed-field gel electrophoresis analysis (PFGE) (Vezinhet et al, 1990;Cocolin et al, 2004), mitochondrial DNA (mtDNA) restriction patterns (Vilanova and Masneuf 2005;Dubourdieu et al, 1984;Blanco et al, 2006) or RiboPrinter ® microbial characterization (Arvik et al, 2005) have showed a genetic variability among isolates of the S. cerevisiae.…”