Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serranía de Ronda (Spain) vine-growing region

Clavijo, A.; Calderón, Isabel L.; Paneque, Patricia

doi:10.1016/j.ijfoodmicro.2010.08.010

Cited by 55 publications

(33 citation statements)

References 14 publications

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“…cerevisiae was present on the grape surface at low concentrations, confirming that this specie is not dominant in the vineyard (Clavijo et al, 2010;Shuang-Shi et al, 2010). In total, eight different species, belonging to seven genera, were recognised.…”

Section: Yeast Identificationmentioning

confidence: 68%

Evolution of Yeast Populations during Different Biodynamic Winemaking Processes

Guzzon

Widmann

Settanni

et al. 2016

SAJEV

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This work was performed to evaluate the evolution of indigenous yeasts during wine productions carried out following the principles of biodynamic agriculture. Five trials were designed with different technological interventions consisting of the addition of nitrogen (in the form of ammonium salt), thiamine salt, oxygen, and pied de cuvée at varying concentrations. Yeasts were estimated by haemocytometer chamber and plate counts and identified by sequencing of the D1/D2 domain of the 26S rRNA gene. The isolates identified as Saccharomyces cerevisiae were found to dominate must fermentations and were genetically differentiated by interdelta sequence analysis (ISA). Several non-Saccharomyces species, in particular Hanseniaspora spp. and Candida spp., were found at subdominant levels during must fermentation. The trial added with both nitrogen and thiamine (NTV) showed the highest fermentation rate and microbial richness. The internal surfaces of the cellar equipment were characterised by a certain yeast biodiversity and hosted the species found during winemaking; the wooden surfaces represented the primary source of inoculation of a strain of S. cerevisiae found dominant in all winemaking trials.

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Section: Yeast Identificationmentioning

confidence: 68%

Evolution of Yeast Populations during Different Biodynamic Winemaking Processes

Guzzon

Widmann

Settanni

et al. 2016

SAJEV

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“…The must from the biodynamic vineyard displayed a high incidence of C. parapsilosis, and this yeast remained dominant throughout fermentation. C. parapsilosis was also previously shown to associate with the grapes from the biodynamic vineyard (Setati et al, 2012), and although it is not a common wine yeast, its presence in grape must and persistence during wine fermentation has been reported (Zott et al, 2008;Clavijo et al, 2010). This yeast has weaker glycolytic enzyme activity compared to S. cerevisiae and does not outcompete S. cerevisiae during wine fermentation.…”

Section: Figurementioning

confidence: 99%

The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

Bagheri

Bauer

Setati

2016

SAJEV

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The current study evaluated the diversity of yeast species in Cabernet Sauvignon grape must derived from three neighbouring vineyards from a similar terroir but on which significantly different management practices are employed. The fermentation kinetics and yeast population dynamics were monitored from the beginning to the end of spontaneous fermentation. The grape musts were characterised by distinct yeast populations comprising oxidative, weakly fermentative and strongly fermentative yeasts. Different combinations of dominant non-Saccharomyces yeasts were observed in each must, with significantly different assortments of dominant species, including Starmerella bacillaris (synonym Candida zemplinina), Lachancea thermotolerans, Hanseniaspora uvarum, Candida parapsilosis and Wickerhamomyces anomalus. None of these yeast consortia appeared to affect the growth of Saccharomyces cerevisiae or inhibit the overall progress of fermentation. However, the percentage of fermentative yeasts was positively correlated with the fermentation rate. Glucose and fructose consumption rates suggested active participation of both glucophilic and fructophilic yeasts from the onset of fermentation. The data highlight two parameters, viz. initial cell concentration and yeast community composition, as important fermentation drivers and open the possibility to predict fermentation behaviour based on the initial composition of the yeast community.

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“…The species Candida diversa, when present, have only been found during the 2016 vintage (Tables 1 and 2), suggesting that the year of isolation is a factor that affects the biodiversity of the yeast species. A three year survey on the wine yeast biodiversity carried out in Franciacorta and Oltrepò Pavese (Italy) showed that the vintage (year of isolation) cause important impact on yeast biodiversity [80] and it has also been shown that the yeast species can be altered according to grape ripeness stages [15,32]. Saccharomycopsis crataegensis strains in turn were only found in the vineyards GTGMU in 2016 and GCEPU in 2015.…”

Section: Gi Vales Da Uva Goethementioning

confidence: 99%

Autochthonous yeast populations from different brazilian geographic indications

et al. 2016

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Abstract. Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecules formation. The metabolic conversions may improve the production of a particular compound already formed by the microorganism or promote the production of a completely new biochemicals. These conversions depend on the environment. The microbiome of terroir is unique. If the term terroir is a set of physical properties of a vineyard that contribute to the specific characteristics of its wine, the microorganisms will undoubtedly form an integral part of this concept. There are yeasts, filamentous fungi and bacteria that can affect the quality of the wine. The aim of the present study was to identify the autochthonous yeast populations of grape berries collected from regions with Geographic Indications or under construction. The identification was carried out by an approach, combining Maldi-Tof-MS, PCR-RFLP of the internal transcribed spacer with 5.8S ribosomal DNA (rDNA) (ITS1-5.8S-ITS2) and sequences of the D1/D2 domain of the 26S rRNA gene. Some species are common to different GIs and in some of them other species are completely absent, besides some places are contiguous areas. In some areas, Hanseniaspora opuntiae, Saccharomyces cerevisiae, Pichia myanmarensis and Hanseniaspora uvarum were the predominant species.

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Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serranía de Ronda (Spain) vine-growing region

Cited by 55 publications

References 14 publications

Evolution of Yeast Populations during Different Biodynamic Winemaking Processes

Evolution of Yeast Populations during Different Biodynamic Winemaking Processes

The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

Autochthonous yeast populations from different brazilian geographic indications

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