Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines

Abstract

The industry of fine wines and also locally consumed table wines is emerging in Brazil with an increasing volume and economic impact. Enologists in this region currently lack information about the prevalence and characteristics of spoilage yeasts, which may contaminate and potentially undervalue Brazilian wines. Herein, we analyzed 50 local red wines including 27 fine wines (V. vinifera) and 23 table wines (V. labrusca). Presumptive spoilage yeasts were isolated on differential medium, and classified by RFLP-PCR and sequencing of the ITS1-5.8S-ITS2 and D1/D2 26S rDNA loci. The prevalence of spoilage yeasts in fine wines (11 %) was comparable to that reported in European and US wines, and significantly lower than that observed for local table wines (70 %). The majority of isolates belonged to Brettanomyces bruxelliensis, followed by Pichia guillermondii, and more rarely Candida wickerhamii and Trigonopsis cantarelli. The Brettanomyces isolates varied greatly in off-flavor production, displayed ethanol tolerance (>10 % by volume), tolerated sulfite (≥0.68 mg/l mSO2), and 39 % of them grew on ethanol as sole carbon source. We discuss the causes and consequences of spoilage yeasts in relation to the Brazilian wine industry.

Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii

“…We also identified T. cantarellii isolates from wash-water and air samples, which contained as well isolates of the species C. ishiwadae and M. guilliermondii (Table 1), which reinforces the need to monitor the indirect routes of contamination inside the winery. The presence of T. cantarellii in wines had been also reported in bottled Brazilian wines (Echevirregaray et al, 2013) and Portuguese wines (Baleiras-Couto et al, 2012). In our study we also found isolates of the species: T. variabilis, P. manshurica, P. holstii and A. schoenii (Table 1) in three of our red wine samples suspected of odor deviations.…”

Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation

“…In our study, we also incorporated several Brettanomyces strains that are used in the brewing of specific beers, such as lambic beers [ 56 , 57 ]. Species within this genus have been reported to display high ethanol tolerance and for appearing and even dominating in wine and industrial bioethanol fermentations as contaminant [ 58 – 60 ]. However, in our study most of the yeast species within this genus, such as Brettanomyces anomalus, Brettanomyces (Dekkera) bruxellensis , and Brettanomyces naardenensis did not grow on test plates containing more than 12% v/v ethanol.…”

Looking beyondSaccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation

“…Dekkera (anomorph Brettanomyces) yeasts are often isolated from similar niches as Saccharomyces yeasts e.g. beer, wine and cider and are generally considered as spoilage yeasts due to their contribution towards increasing phenolic off flavors in beer and wine (Piškur et al 2012;Echeverrigaray et al 2013). However, secondary fermentation with the same species brings a characteristic flavor profile for certain specialty beers, such as lambic beers (reviewed by Schifferdecker et al 2014).…”