Isolation and molecular identification of wine yeasts from a Brazilian vineyard

Baffi, Milla Alves; Bezerra, Carolina dos Santos; Arévalo‐Villena, María; Pérez, Ana Isabel Briones; Gomes, Eleni; Silva, Roberto da

doi:10.1007/s13213-010-0099-z

Cited by 40 publications

(30 citation statements)

References 18 publications

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“…terricola and S . bacillaris are also commonly reported as associated with grapes and wine environments [23,46,62–65]. However, in this study, both species occurred in higher proportions in comparison to other wine-producing areas.…”

Section: Discussioncontrasting

confidence: 54%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

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The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin of the grapes were explored. Fifty-seven grape samples belonging to the Vitis vinifera grapevine cultivars Verdelho dos Açores (Verdelho), Arinto da Terceira (Arinto) and Terrantez do Pico (Terrantez) were collected in two consecutive years and 40 spontaneous fermentations were achieved. A total of 1710 yeast isolates were obtained from freshly crushed grapes and 1200 from final stage of fermentations. Twenty-eight species were identified, Hanseniaspura uvarum, Pichia terricola and Metschnikowia pulcherrima being the three most representative species isolated. Candida carpophila was encountered for the first time as an inhabitant of grape or wine-associated environments. In both sampling years, a higher proportion of H. uvarum in fresh grapes from Verdelho cultivar was observed, in comparison with Arinto cultivar. Qualitatively significant differences were found among yeast communities from several locations on five islands of the Archipelago, particularly in locations with distinctive agro-ecological compositions. Our results are in agreement with the statement that grape-associated microbial biogeography is non-randomly associated with interactions of climate, soil, cultivar, and vine training systems in vineyard ecosystems. Our observations strongly support a possible linkage between grape yeast and wine typicality, reinforcing the statement that different viticultural terroirs harbor distinctive yeast biota, in particular in vineyards with very distinctive environmental conditions.

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Section: Discussioncontrasting

confidence: 54%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

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“…terricola is well known for its occurrence in grapes of several varieties throughout the word (Baffi et al 2011), however in this study, it was detected only in the organic Murisengo vineyard. The connection between this species and the organic conduction of the vineyard has not being demonstrated.…”

Section: Pullulanscontrasting

confidence: 55%

“…Restriction analysis has demonstrated that yeast species can be differentiated by combining the action of different restriction endonucleases (Baffi et al 2011, Cordero-Bueso et al 2011, Esteve-Zarzoso et al 1999. The results obtained through this approach are usually complemented with other techniques, in order to confirm the species identification especially when the 5.8-ITS pattern has not been previously reported.…”

Section: Resultsmentioning

confidence: 99%

Mycobiota of Barbera Grapes from the Piedmont Region from a Single Vintage Year

et al. 2014

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Grapes were subjected to culture dependent and independent analysis. By plate count on WLN medium a yeast load of about 10 2 colony forming units (cfu)/mL was determined on the grapes. A total of 206 isolates were identified by using two different molecular approaches. The results obtained through the two identification techniques, PCR-RFLP analysis of the 5.8S-ITS rRNA region and PCR-DGGE coupled with sequencing of the 26S rRNA gene, resulted highly reproducible and comparable, confirming these methods as two reliable identification tools in the study of wine yeast ecology. Through both techniques, a mycobiota mainly constituted by Aureobasidium pullulans (73% of the isolates), followed by Rhodotorula glutinisCryptococcus carnescens (1%) was described. Moreover, DNA and RNA extracted directly from grapes were subjected to PCR-DGGE confirming the presence of A. pullulans. H. uvarum and Starmerella bacillaris (synonym Candida zemplinina) were also detected.

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“…In Vitis vinifera L. grapes, the more relevant non- Saccharomyces species include the apiculate yeasts Hanseniaspora and a large proportion of yeasts from the Metschnikowia and Candida genera (Garofalo et al, 2015; Albergaria and Arneborg, 2016). H. uvarum , present at later stages during fermentation of Vitis vinifera L. grape must (Zott et al, 2008; Padilla et al, 2016a), was also found in spontaneously fermenting Isabella (Baffi et al, 2010; Bezerra-Bussoli et al, 2013; Hong and Park, 2013). Isabella H. uvarum , however, markedly decreased at the mid-stages of fermentation.…”

Section: Discussionmentioning

confidence: 94%

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

Eder

Reynoso²,

Lauret³

et al. 2017

Front. Microbiol.

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Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of Vitis. In this work, we used a culture-dependent method to study the identity and dynamics of the indigenous yeast population present during the spontaneous fermentation of Isabella (Vitis labrusca L.) grape must. Alcoholic fermentation was conducted using standard enological practices, and the associated non-Saccharomyces and S. cerevisiae yeast community was analyzed using selective growth media and 5.8-ITS DNA sequencing. Candida californica, Candida hellenica, Starmerella bacillaris (synonym Candida zemplinina), Hanseniaspora uvarum, and Hanseniaspora vineae were the main non-Saccharomyces species identified on Isabella fermenting must. Issatchenkia hanoiensis, a yeast species rarely found on Vitis vinifera L. grapes, was also recognized on Isabella grape must. Candida azymoides, Candida californica and Pichia cecembensis, identified in this work on Isabella fermenting must, have not previously been found on Vitis vinifera L. grape must. Interestingly, C. azymoides, I. hanoiensis and P. cecembensis have recently been isolated from the surface of Vitis labrusca L. grapes from vineyards in the Azores archipelago, suggesting that specific Vitis-yeast species associations are formed independently of geographic origin. We suggest that C. azymoides, C. californica, and P. cecembensis are yeast species preferentially associated with Vitis labrusca L. grapes. Specific biological interactions between grapevines and yeast species may underlie the assembly of differential Vitis-microbial communities.

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Isolation and molecular identification of wine yeasts from a Brazilian vineyard

Cited by 40 publications

References 18 publications

Association between Grape Yeast Communities and the Vineyard Ecosystems

Association between Grape Yeast Communities and the Vineyard Ecosystems

Mycobiota of Barbera Grapes from the Piedmont Region from a Single Vintage Year

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

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