Genomic characterization of Saccharomyces cerevisiae strains isolated from wine-producing areas in South America

Abstract

Aims:The wide use of yeast inoculum for wine fermentations permit the spreading of commercial Saccharomyces strains in wine areas all over the world. To study the impact of this practice on the autochthonous yeast populations it is necessary to have tools that permit the evaluation of the geographical origin of native isolates and differentiate them from commercial strains. Methods and Results: Electrophoretic karyotyping and mitochondrial DNA restriction analysis were used to characterize the genome of native S. cerevisiae isolates associated to wine from three countries in South America. Both methods revealed differences in the genomic structure between these populations, in addition to differences between sub-populations collected in wine-producing areas in Chile. Conclusions: Our data support that molecular polymorphism analysis may be useful to evaluate the geographical origin of native isolates of yeast strains for industrial use. Furthermore, these findings are in agreement with the idea of a clonal mode of reproduction of wine yeasts in natural environments. Significance and Impact of the Study: This study permits the characterization of native yeast isolates in relation to their geographical origin. This procedure could be used as a tool for evaluating if a native isolate derives from the region were it was collected or if it is a strain derived from a commercial strain by microevolution.

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

“…This assumption is at the base of the Appellation of Origin systems around the globe, with a strong impact on the wine market since they drive consumer choices. Many research groups have explored the opportunity to isolate, select and use indigenous strains with technological properties and quality traits as a strategic asset for wine-makers to unequivocally link a wine with its environment of production (Furdíkova et al, 2014;Martínez et al, 2004;Rodríguez-Palero et al, 2013;Settanni et al, 2012;Tosi et al, 2009;Tristezza et al, 2012). This experimental activity might also be interesting for the manufacturers of starter cultures, because it is the basis for genetic improvement and formulation of new products (Giudici et al, 2005;Mannazzu et al, 2002).…”

A survey ofSaccharomyces populations associated with wine fermentations from the Apulia region (South Italy)

“…Thus in recent years, much work has been carried out on the ecology of wine yeasts, in order to ascertain the existence of strains typical of one ecosystem and also to carry out selection programmes of the yeasts representative of each wine-producing zone (Frezier and Dubordieu, 1992;Vezinhet et al, 1992;Gutierrez et al, 1999;Romano et al, 2003;Cappello et al, 2004;Martinez et al, 2004).…”

Intraspecific Diversity of Yeast Associated to Vitis vinifera Albariño Must from Different Vineyard Ecosystems

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