Yeasts found in vineyards and wineries

Varela, Cristián; Borneman, Anthony R.

doi:10.1002/yea.3219

Cited by 114 publications

(68 citation statements)

References 181 publications

(336 reference statements)

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“…The complexity of indigenous non- Saccharomyces and Saccharomyces yeast microbiota present during spontaneous grape must fermentation has a major impact on the organoleptic and sensory properties of the final wines (Jolly et al, 2013; Padilla et al, 2016b; Varela and Borneman, 2016). …”

Section: Introductionmentioning

confidence: 99%

“…Detailed studies on the microbiota of grapes and grape musts may enable valuable indigenous yeast strains that contribute to the regional character of wines to be identified (Knight et al, 2015; Capece et al, 2016; Padilla et al, 2016b; Varela and Borneman, 2016). Molecular methods permit rapid and precise identification of yeasts at the species or strain level (Barata et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Among these, Hanseniaspora, Candida, Pichia , and Metschnikowia are the most important genera (Jolly et al, 2013; Varela and Borneman, 2016). As fermentation progresses, the population of non- Saccharomyces species decreases and the wine yeast Saccharomyces cerevisiae completes the fermentation process (Albergaria and Arneborg, 2016).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…A. pullulans is a ubiquitous environmental yeast-like fungus that is commonly associated with grapes and vineyards [44,58,59], and was also the most common fungal species identified at the cold settling stage in must from Vineyard 8 two years prior to this current study [12]. E. nigrum is an endophytic fungus that has been previously identified in wine regions such as Italy, Portugal, and Spain [60–62].…”

Section: Resultsmentioning

confidence: 99%

An indigenousSaccharomyces uvarumpopulation with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

McCarthy

Morgan

Martiniuk

et al. 2019

Preprint

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Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S. uvarum population relates to strains from other parts of the world. In this study, a highly diverse S. uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S. uvarum strains isolated around the world. Of the 106 strains of S. uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of the dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, providing evidence for a winery-resident population of indigenous S. uvarum. This research provides a valuable insight into the diversity and persistence of non-commercial S. uvarum strains in North America, and provides a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.

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“…Regarding the yeasts, strains of M. pulcherrima and W. anomalus showed a broad spectrum of antagonistic activities. Both species have been repeatedly isolated from grapes and other plants [22,[45][46][47][48]. Strains of M. pulcherrima have already been suggested for biocontrol of fungal diseases on apples [49], grapes [39], sweet cherries [18], strawberries [50], mango fruits [51], and even for clinical treatment of mycoses in mammals [52].…”

Section: Resultsmentioning

confidence: 99%

Yeasts from Different Habitats and Their Potential as Biocontrol Agents

et al. 2018

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Ever since plant diseases began causing losses in viticulture, the control of phytopathogenic fungi has become of vital interest for winemakers. The occurrence of novel pests, fungicide resistance, and changed consumer expectations have led to an enormous demand for novel plant protection strategies. As part of integrated protection measures, antagonistic microorganisms have been investigated to a large extent. Such microorganisms can be applied not only in conventional, but also in organic farming as biological control agents (BCA). Particularly, yeasts were found to be interesting candidates for the development of BCA. Many of these eukaryotic microorganisms are found as part of the phylloplane microflora. In this study, we assessed a set of 38 yeast isolates from different habitats, including the guts of termites, for inhibitory effects against some phytopathogenic fungi that have received less attention in earlier studies. The majority of yeasts were found to interfere with fungi infecting grapevine (Eutypa lata, Botrytis cinerea, and Roesleria subterranea), stone fruits (Monilinia fructicola), or rice (Magnaporte oryzae), as well in vitro and in model experiment on fruits. Although most yeast strains secreted glycoside hydrolases and proteases, attempts to demonstrate direct antagonistic activities of lytic enzymes failed. However, in culture filtrates of the termite yeast Papiliotrema odontotermitis OO5, a low molecular thermostable antagonistic factor was detected. Iron depletion as a BCA mechanism was confirmed for strains of Metschnikowia pulcherrima but not for other yeasts.

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Yeasts found in vineyards and wineries

Cited by 114 publications

References 181 publications

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

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

An indigenousSaccharomyces uvarumpopulation with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

Yeasts from Different Habitats and Their Potential as Biocontrol Agents

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