Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin

Abstract

Aims:The characterization by molecular and physiological methods of wild apiculate strains, isolated from ÔAglianico del VultureÕ grape must. Methods and Results:The restriction analysis of 18S rDNA allowed the identification of strains at the species level, which were predominantly Hanseniaspora uvarum. The RAPD analysis and the evaluation of technological traits, such as the metabolic and enzymatic activities, were useful to evaluate the polymorphism of this species. Conclusions: The RAPD analysis clustered the wild H. uvarum strains in four main genetic groups and a very high phenotypic variability confirmed this genetic polymorphism. The technological variables, which determined the strain biodiversity differed significantly, demonstrating that these technological traits are strain dependent. A certain correlation was found between the strain behaviour and its isolation zone, indicating the influence of the environment on the genetic patrimony of the population. Significance and Impact of the Study: The genetic and technological biodiversity recorded among H. uvarum wild strains represents the basis for organizing a collection of apiculate strains exhibiting oenological characteristics at different levels, such as high/low production of secondary compounds, and, therefore, potentially useful for a selection programme.

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

“…18%, since nine different strains were found out of the 50 analyzed isolates, which is lower than that shown in previously published investigations (Bujdosó et al 2001;Cadez et al 2002;Capece et al 2005). However, this evidence can be easily explained by the fact that these last studies took in consideration H. uvarum strains isolated from different sources, whereas the strains considered in the present paper were all isolated from the same substrate.…”

Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast

“…It should be stressed that the production of elevated amounts of higher alcohols, in particular isoamyl alcohol, is a characteristic typical of S. cerevisiae (Romano et al 2003b), whereas non-Saccharomyces yeasts, such as apiculate yeasts, are known to produce low amounts of higher alcohols (Romano 2002;Capece et al 2005). On the other hand, non-Saccharomyces wine species synthesise more ethyl acetate and acetic acid than Saccharomyces yeasts (Plata et al 2003;Rojas et al 2001), reaching non acceptable levels.…”

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality

“…Non-Saccharomyces yeasts could have influenced terpenols production as well, reducing variability between inoculated and control grape marc. Indeed, H. uvarum and species belonging to the genera Pichia detected at the beginning of the storage have been reported to show a remarkable b-glucosidase activity (Capece et al, 2005;Swangkeaw et al, 2011).…”