A new approach to the study of yeast ecology of natural substrates

Martini, Ann Vaughan; Federici, Federico; Rosini, Gianfranco

doi:10.1139/m80-149

Cited by 52 publications

(31 citation statements)

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“…The manner in which grapes are sampled (e.g. the berries or bunches) and processed (washing vs. crushing) can also determine what yeasts are isolated (Martini et al, 1980;, as the number of yeast cells is greater close to the peduncle than it is at the centre and lower part of the bunch (Rosini et al, 1982).…”

Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

147

161

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The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

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Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

147

161

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“…The composition of yeast communities on grapes had been shown to be dependent on several factors, including the geographical location of the vineyard (Longo et al 1991;Parrish and Carrol 1985), the type of soil (Farris et al 1990), the age of the vineyard, the grape variety, the harvesting technique (Martini et al 1980;Pretorius et al 1999;Rosini et al 1982), the degree of grape maturation (Rosini et al 1982) and the grape sanity (Prakitchaiwattana et al 2004). Furthermore, it has been demonstrated that certain yeast strains are fully adapted to a specific climatic environment and/or substrate (Esteve-Zarzoso et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

Francesca

Chiurazzi

Romano

et al. 2009

World J Microbiol Biotechnol

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The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fermenting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of 'terroir' on the expression of wines. Moreover, vineyard inhabiting birds were in part responsible for the dissemination of fermentative yeasts during their feeding activities.

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“…The quantitative occurrence of different yeast species can vary in relation to environmental factors, vineyard localisation (Longo et al, 1991), grape varieties, age of vines (Martini et al 1980), stage of grape maturation (Rosini et al, 1982;de la Torre et al, 1999) and fungicide treatments (Regueiro et al, 1993;Guerra et al, 1999). Yeasts increase in concentration as the grapes become mature and attain full ripeness.…”

Section: Introductionmentioning

confidence: 99%

Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes

Comitini

Ciani

2008

Ann. Microbiol.

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In this work, the effects of fungicide treatments on the distribution and presence of the yeast flora that colonise the surfaces of grapes were investigated. Samples were collected from three vineyards treated with different fungicide applications using two methodologies to detect the yeast flora. Our results show that organic fungicides applied on wine grapes during ripening cause a drastic reduction in the yeast flora. In the absence of fungicide treatments, Hanseniaspora uvarum was the dominant species, followed by Metschnikowia pulcherrima. Results of inorganic fungicide treatment trials confirmed the dominance of these wine fermenting yeasts together with a significant presence of Aureobasidium pullulans and Cryptococcus spp. The use of organic fungicides (in addition to inorganic fungicide application) showed A. pullulans as the predominant yeast species, followed by the Cryptococcus species, while wine fermenting yeasts were scarcely represented. The dominance of A. pullulans on grape surfaces treated with organic fungicides was confirmed in two consecutive vintages. In conclusion, organic fungicides directly applied on grape surfaces result in a dramatic reduction of yeast population and a shift in yeast populations towards A. pullulans.

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A new approach to the study of yeast ecology of natural substrates

Cited by 52 publications

References 0 publications

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes

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