Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

Abstract

In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars. The microbiological investigation started with the plate count onto two culture media to distinguish total yeasts (TY) and presumptive Saccharomyces (PS). Yeasts were randomly isolated and identified by a combined genotypic approach consisting of restriction fragment length polymorphism (RFLP) of 5.8S rRNA gene and 26S rRNA and sequencing of D1/D2 domain of the 26S rRNA gene, which resulted in the recognition of 14 species belonging to 10 genera. The distribution of the yeasts within the vineyards showed some differences in species composition and concentration levels among 2008 and 2009 vintages. Due to the enological relevance, all Saccharomyces cerevisiae isolates were differentiated applying two genotypic tools (interdelta analysis and microsatellite multiplex PCR of polymorphic microsatellite loci) that recognized 51 strains. Based on the low production of H 2 S, acetic acid and foam, ethanol resistance, growth in presence of high concentrations of potassium metabisulphite (KMBS) and CuSO 4 and at low temperatures, 14 strains were selected and used as starter to ferment grape must at 13 C and 17 C in presence of 100 mg/L of KMBS. Three strains (CS160, CS165 and CS182) showed optimal technological aptitudes.

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

“…The comparison of two varieties of wines shows that the yeast strains F-8 and F-20 are able to absorb less amount of pigments in their cell walls than commercial yeast strain SiHa. The findings were in agreement with Settanni et al (2012), who stated that S. cerevisiae strains selected from the indigenous population of the domestic wine-growing area might drive the alcoholic fermentation better than the commercial yeasts.…”

“…Isolation and identification of 240 yeast Saccharomyces strain from the spontaneous fermentation of must from the region of La Mancha, Spain resulted in 21 different molecular profiles and micro vinification of the adequate yeasts for implantation and production of high-quality wines (Ortiz, Barrajón, Baffi, Arévalo-Villena, & Briones, 2013). Furthermore, S. cerevisiae strains selected from the indigenous population of domestic winemaking enable the alcoholic fermentation to proceed more effectively in comparison with commercial yeast strains (Settanni, Sannino, Francesca, Guarcello, & Moschetti, 2012). Among 26 Saccharomyces strains isolated from ''Moscato di Saracena" wine from Calabria region in Italy, the autochthonous yeast strain M3-5 was more appropriate for fermentation than commercial strains ).…”

An innovative method to produce green table olives based on “pied de cuve” technology

“…One isolate per group was identified at species level by sequencing the D1/D2 region of the 26S rRNA gene to confirm the preliminary identification obtained by RFLP analysis. D1/D2 region was amplified and PCR products were visualized as described by Settanni et al (2012b). The reaction of DNA sequencing and the identities of sequences were determined as reported above.…”

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

“…The assay consisted of LAB inoculation into test tubes sealed with H 2 O agar (2 %, w/v). The strains negative to the assay were inoculated into test tubes containing the optimal growth media prepared with a mixture of pentose carbohydrates as reported by Settanni et al (2012b). Coccus isolates were further sub-grouped on the basis of their growth at pH 9.2 and in the presence of 6.5 % NaCl.…”

“…Strain differentiation was performed by random amplification of polymorphic DNA-PCR (RAPD-PCR) analysis, as reported by Settanni et al (2012b). Two representative cultures for each cluster were identified by 16S rRNA gene sequencing, as described by Weisburg et al (1991).…”