Assessment of dominance of added yeast in wine fermentation and origin of Saccharomyces cerevisiae in wine-making.

Rosini, Gianfranco

doi:10.2323/jgam.30.249

Cited by 51 publications

(26 citation statements)

References 4 publications

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“…In this context, a recent investigation was carried out in a long‐established industrial winery (Ciani et al. 2004) that confirmed the previous pilot‐scale results from a newly established experimental winery (Rosini 1984; Costantì et al. 1997) regarding the contribution of winery‐resident S. cerevisiae strains to spontaneous fermentation.…”

Section: Introductionsupporting

confidence: 76%

“…The evaluation of the presence of the inoculated strain (phenotype H 2 S − ) by plate counts on Biggy agar, already used in several other works to detect inoculated strain in different environments such as wineries (Rosini 1984) and must fermentation (Ciani et al 1991; Ciani and Pepe 2002), was easy and effective for evaluating a limited number of cells of the sprayed strain. In fact, it is possible to easily detect the white colonies (inoculated strain) among a wide presence of wild yeast strains (black colonies).…”

Section: Discussionmentioning

confidence: 99%

“…Thus, with the aim of increasing our knowledge of the presence and colonization modality of S. cerevisiae and of the origin of S. cerevisiae wine yeast, we have examined the survival of the inoculation of an S. cerevisiae strain with a rare natural inability to produce hydrogen sulfide ( c . 1% of Saccharomyces population) (Rosini 1983, 1984) onto undamaged and damaged wine grapes through two different vintages. By using this natural strain (H 2 S − ) with a simple standard plate count method (on Biggy agar medium), it is possible to evaluate its persistence within a wide indigenous yeast population.…”

Section: Introductionmentioning

confidence: 99%

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Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

Comitini

Ciani

2006

Letters in Applied Microbiology

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Aims: To investigate the influence of a specific ecological niche, the wine grape, on the survival and development of Saccharomyces cerevisiae. Methods and Results: A strain with a rare phenotype was sprayed onto the grape surfaces and monitored through two vintages using a specific indicative medium and analysing the internal transcribed spacer regions in the 5·8S rDNA. During the ripening process, there was a progressive colonization of the surface of the undamaged and damaged grapes by epiphytic yeasts, up to the time of harvest. The damaged wine grapes showed a much greater epiphytic yeast population. However, the inoculated S. cerevisiae strain showed a scarce persistence on both undamaged and damaged wine grapes, and the damaged grapes did not appear to improve the grape surface colonization of this strain. Conclusions: Results indicated that wine grape is not a favourable ecological niche for the development and colonization of S. cerevisiae species. Significance and Impact of the Study: Results of this work are further evidence that S. cerevisiae is not specifically associated with natural environments such as damaged and undamaged wine grapes.

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Section: Introductionsupporting

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

Comitini

Ciani

2006

Letters in Applied Microbiology

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“…and, more rarely, Rhodotorula spp., Debaryomyces hansenii, K. apiculata and Metschnikowia pulcherrima (Loureiro & MalfeitoFerreira, 2003). However, cellar surfaces play a smaller role than grapes as a source of non-Saccharomyces yeasts, as S. cerevisiae is the predominant yeast inhabiting such surfaces (Peynaud & Domercq, 1959;Rosini, 1984;Lonvaud-Funel, 1996;Pretorius, 2000). Furthermore, hygienic procedures used in most modern cellars should minimise contamination of must by resident cellar flora (Jackson, 1994;Pretorius, 2000).…”

Section: Non-saccharomyces Yeasts Associated With Fermenting Mustmentioning

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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“…These studies demonstrate that S. cerevisiae strains although being extremely rare on grape and vineyard (Le Jeune et al 2006;Sabate et al 2002), they mainly colonize the surface of winery equipment (Beltrán et al 2002;Ciani et al 2004;Le Jeune et al 2006;Rosini 1984;Sabate et al 2002) and dominate the fermentation process due to their efficient fermentative metabolism.…”

mentioning

confidence: 93%

Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain)

Clavijo

Calderón

Paneque

2010

Antonie van Leeuwenhoek

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An ecological study of the yeasts present in a spontaneous and an inoculated fermentation in red wine was carried out in 2005 vintage in a winery located in the Denomination of Origin "Sierras de Málaga" (Málaga, southern of Spain). The winery operated by the first time with the 2003 vintage and since then, has used commercial yeast inocula to start alcoholic fermentation. Yeast isolates were identified by PCR-RFLP analysis of the 5.8S-ITS region from the ribosomal DNA and by mitochondrial DNA RFLP analysis. Except for non-Saccharomyces yeasts found in the fresh must before fermentation, all the isolates were found to be commercial Saccharomyces cerevisiae strains employed by the winery during the successive vintages; thus, no indigenous Saccharomyces yeasts were isolated during fermentation. The same four restriction patterns were found in non inoculated and inoculated vats, although with different frequencies. The use of commercial yeast starter in a new established winery seems to have prevented the development of a resident indigenous Saccharomyces flora.

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Assessment of dominance of added yeast in wine fermentation and origin of Saccharomyces cerevisiae in wine-making.

Cited by 51 publications

References 4 publications

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

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

Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain)

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