Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods

Tofalo, Rosanna; Perpetuini, Giorgia; Schirone, Maria; Fasoli, G; Aguzzi, Irene; Corsetti, Aldo; Suzzi, Giovanna

doi:10.3389/fmicb.2013.00166

Cited by 37 publications

(24 citation statements)

References 141 publications

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“…In S . cerevisiae , microsatellites have been described as abundant and highly polymorphic in length (Richards et al, 2009 ), and for this reason, they are used as a reproducible and portable typing method (Hennequin et al, 2001 ; Schuller et al, 2004 ; Bradbury et al, 2005 ; Legras et al, 2005 ; Tofalo et al, 2013 ).…”

Section: Discussionmentioning

confidence: 99%

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

et al. 2016

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Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73), a strain of Starmerella bacillaris (STS12), one of Hanseniaspora uvarum (STS45) and a co-culture of S. cerevisiae (SRS1) and S. bacillaris (STS12), in an experimental cellar to evaluate their role in the sensory characteristic of Montepulciano d'Abruzzo wine. A S. cerevisiae commercial strain was used. Fermentations were conducted under routine Montepulciano d'Abruzzo wine production, in which the main variables were the yeast strains used for fermentation. Basic winemaking parameters, some key chemical analysis and aroma compounds were considered. S. cerevisiae strain dynamics during fermentation were determined by molecular methods. The musts inoculated with the co-culture were characterized by a faster fermentation start and a higher content of glycerol after 3 days of fermentation, as well as the musts added with strains S. bacillaris (STS12) and H. uvarum (STS45). At the end of fermentation the parameters studied were quite similar in all the wines. Total biogenic amines (BA) content of all the wines was low. Ethanolamine was the predominant BA, with a concentration ranging from 21 to 24 mg/l. Wines were characterized by esters and alcohols. In particular, 2-phenylethanol, 3-methylbut-1-yl methanoate, and ethyl ethanoate were the major aroma volatile compounds in all wines. Statistical analysis highlighted the different role played by aroma compounds in the differentiation of wines, even if it was impossible to select a single class of compounds as the most important for a specific yeast. The present study represents a further step toward the use of tailored autochthonous strains to impart the specific characteristics of a given wine which are an expression of a specific terroir.

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Section: Discussionmentioning

confidence: 99%

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

et al. 2016

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“…Therefore, the genetic polymorphisms found in these yeast populations analyzed by RFLP-mtDNA could be a result of a constant adaptation to the ecological conditions they are exposed to [19,29]. The understanding of the adaptation phenomena to the wine related environment might have, therefore, a key role in explaining genetic diversity of wine yeast [30].…”

Section: The Biodiversity Of S Cerevisiae Isolates From Different Wimentioning

confidence: 99%

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

et al. 2019

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Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevisiae strains are representative of a specific oenological ecosystem, being associated to a given wine-producing area or a single winery. In contrast, according to other ecological studies, no correlation between genotypic and phenotypic groups of the native S. cerevisiae strains and their origin was found. In this work, several S. cerevisiae strains were isolated in consecutive years from spontaneous fermentations carried out in the same wineries located in different oenological areas in Tuscany, and their persistence was assessed by molecular methods. Some predominant S. cerevisiae strains persisted in different fermentations in the same winery from one year to another and they seemed to be representative of a single winery rather than of an oenological area. Therefore, data suggested the idea of the “winery effect” or a microbial terroir at a smaller scale. The use of these typical strains as starter yeasts could provide wines with the distinctive characteristics of a particular winery or sub-zone.

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“…Furthermore, geographical differences found in vineyard yeast diversity have been associated with a microbial terroir responsible for distinct characteristics of wines from a given region (Belda et al, 2017;Bokulich et al, 2014 and2016;Drumonde-Neves et al, 2017;Nemcová et al, 2015;Setati et al, 2015). Therefore, the knowledge of yeast distribution patterns and the factors that influence their structure and diversity is of great importance because yeasts represent a valuable resource for the production of differentiated wines (Capozzi et al, 2015;Tofalo et al, 2013). In this sense, organic vineyards and wineries have been proposed as natural reservoirs of fermentative yeasts (Cordero-Bueso et al, 2011;Tello et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system

Castrillo¹,

Crego²,

González³

et al. 2019

OENO One

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Aim: Organic viticulture has increased in recent decades, worldwide. Farming system influences grapes’ yeast populations and, therefore, fermentation dynamics and wine quality. This work aims to study yeast diversity on grapes and musts from organic and conventional production in different areas within Galicia (NW Spain) and to evaluate the existence of yeast geographic patterns (microbial terroir) in this region.Methods and results: During the 2015 vintage, 42 grape samples were collected from four Denominations of Origin (DOs) in Galicia. Representative cultivable yeasts from grapes and must samples were isolated and characterised at the species level in the Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL). Results were compared among DOs and between organic and conventional production. A total of 33 yeast species were identified. Organic production showed27.3% higher species richness than conventional production. Accordingly, diversity indexes (H′ and E) were higher under organic cultures compared to conventional production. The highest yeast diversity was found in Rías Baixas and Ribeira Sacra DOs. The predominant yeasts were Aureobasidium spp., Metschnikowia spp., Hanseniaspora uvarum and Cryptococcus spp., although their proportion varied depending on the farming system and location. Furthermore, important differences were observed in minor species, which appeared mainly in organic cultivation. In addition, a biogeographic pattern was found: Issatchenkia terricola and Starmerella bacillaris were isolated in Rías Baixas and Ribeira Sacra DOs, whereas Lachancea thermotolerans was ligated to Monterrei and Ribeiro DOs. ANOSIM, PERMANOVA and PCA analysis confirmed this differentiation.Conclusions: The results indicated that an organic farming system favoured yeast diversity on grapes and musts. Moreover, species distribution made it possible to establish a biogeographic pattern in the yeast population that could be associated to a particular microbial terroir and wine typicality.Significance and impact of the study: This study reports for the first time a survey on yeast diversity on grapes and musts from organic and conventional production in different areas within Galicia. The results highlighted the role of organic culture as a tool to preserve yeast richness and the existence of biogeographic patterns of yeast communities in vineyards in NW Spain, which could contribute to wine typicality of specific areas.

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Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods

Cited by 37 publications

References 141 publications

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

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

Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system

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