Influence of red wine fermentation oenological additives on inoculated strain implantation

Abstract

Pure selected cultures of Saccharomyces cerevisiae starters are regularly used in the wine industry. A survey of S. cerevisiae populations during red wine fermentations was performed in order to evaluate the influence of oenological additives on the implantation of the inoculated strain. Pilot scale fermentations (500 L) were conducted with active dry yeast (ADY) and other commercial oenological additives, namely two commercial fermentation activators and two commercial tannins. Six microsatellite markers were used to type S. cerevisiae strains. The methodology proved to be very discriminating as a great diversity of wild strains (48 genotypes) was detected. Statistical analysis confirmed a high detection of the inoculated commercial strain, and for half the samples an effective implantation of ADY (over 80 %) was achieved. At late fermentation time, ADY strain implantation in fermentations conducted with commercial additives was lower than in the control. These results question the efficacy of ADY addition in the presence of other additives, indicating that further studies are needed to improve knowledge on oenological additives' use.

Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains

“…; Duarte et al . ). Briefly, microsatellites were amplified in two multiplex reactions: one containing 0·05 pmol of each ScAAT1 and ScAAT6 primer pairs as well as 0·03 pmol of ScAAT4 primer pair, and another containing 0·05 pmol of ScAAT2, 0·1 pmol of ScAAT3 and 0·075 pmol of ScAAT5 primer pairs.…”

“…Then, mtDNA purified and cleaved with HinfI (overnight, 37°C) and the restriction pattern was analysed in agarose gel. The amplification of microsatellite loci as molecular markers for S. cerevisiae (ScAAT1, ScAAT2, ScAAT3, ScAAT4, ScAAT5 and ScAAT6) was performed as previously described (Schuller et al 2005;Duarte et al 2013). Briefly, microsatellites were amplified in two multiplex reactions: one containing 0Á05 pmol of each ScAAT1 and ScAAT6 primer pairs as well as 0Á03 pmol of ScAAT4 primer pair, and another containing 0Á05 pmol of ScAAT2, 0Á1 pmol of ScAAT3 and 0Á075 pmol of ScAAT5 primer pairs.…”

Yeast Interactions in Inoculated Wine Fermentation

“…In the first winery, where the oenologist carefully managed only one starter culture and did not make any spontaneous fermentation, the commercial strain always mastered the process; conversely, in the second winery, where the oenologist performed also spontaneous fermentation, the starter culture did not even take over the dominance and a continuous succession of indigenous strains overcame without one prevailed on the others. Recently, some authors ( Duarte et al, 2013 ) have hypothesized that some oenological additives, such as tannins and fermentation activators, can affect the starter implantation. García-Ríos et al (2014) carried out a preliminary approach in order to study the fitness advantages of four commercial wine yeast strains (PDM, ARM, RVA, and TTA) against some important oenological parameters, such as nitrogen concentration of grape must, fermentation temperature profile, and ethanol tolerance, which can exert strong stresses on the inoculated strain and determine its competitive advantage.…”

Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials

“…To evaluate the use of starter cultures, initial studies have been conducted on the laboratory scale despite the burden that this may introduce in scaling up the results to the winery level. Recent winery-based studies have shown very interesting results on the presence and/or dominance of indigenous versus commercial S. cerevisiae strains [1][2][3][4][5][6][7]. Scholl et al investigated the presence of commercial S. cerevisiae strains in spontaneous fermentations at wineries that conduct both inoculated and spontaneous fermentations and showed that indigenous S. cerevisiae strains were found in relatively low abundance [5].…”

“…Simple sequence repeat (SSR) markers are powerful biomolecular tools for the differentiation of yeast strains [17]. The development of these techniques has led to the study of population dynamics during fermentation and has opened the possibility to understand the complex roles of microorganisms in wine fermentation [1,18].…”