Biodiversity of Saccharomyces cerevisiae populations in Malbec vineyards from the “Zona Alta del Río Mendoza” region in Argentina

The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains

“…The results shown in Table 2 revealed that, independently of the winery, indigenous S. cerevisiae populations showed a high amount of polymorphism, confirming the general trend reported in the literature on spontaneous wine fermentations [2][3][4][5][6][7][8][11][12][13][14][15][16][17][18][19]22,24]. However, considering the frequency of different S. cerevisiae strains within each winery in the various vintages, showed one or two predominant strains occurring at high frequencies (>25%), in association with a variable number of secondary strains at low frequencies (<10%), (Table 2).…”

“…Indeed, a significant correlation between the origin of isolation of indigenous S. cerevisiae strains and their effect on the aroma profiles of resulting wines has been shown [20,21]. According to these findings, the existence of a "winery effect" and a microbial aspect of terroir has been suggested [5,7,11,20,21], and the selection programs to obtain indigenous S. cerevisiae strains to be used as yeast starter cultures to provide wines with distinctive characteristics of a particular winery or enological area, have been promoted.…”

“…cerevisiae ratio and the properties of yeast species constituting the non-Saccharomyces population [2]. Several studies, by means of various molecular methods, have largely demonstrated that native S. cerevisiae populations display a significant genetic diversity and that different strains are simultaneously or in succession involved during the alcoholic fermentation [3][4][5][6][7]. Despite this high polymorphism, generally, a few indigenous S. cerevisiae strains occurring at higher percentages (more than 30-50% of the total yeast isolates) are able to predominate the fermentative process, while a variable number of strains are present at lower percentages [1,[7][8][9][10][11][12].…”

Comparison of DNA-based techniques for differentiation of production strains of ale and lager brewing yeast

“…Restriction analysis of mitochondrial DNA can discriminate species of genus Saccharomyces , in some cases even to the strain level (Mercado et al . ; Rodríguez et al . ; Naumova et al .…”

“…Restriction analysis of mitochondrial DNA can discriminate species of genus Saccharomyces, in some cases even to the strain level (Mercado et al 2011;Rodr ıguez et al 2011;Naumova et al 2010). We have chosen four of the most employed enzymes for mitochondrial restriction analysis (EcoRV, HinfI, RsaI, DdeI).…”