Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia

Raspor, Peter; Milek, Damjana Miklic; Polanc, Julijana; Možina, Sonja Smole; Čadež, Neža

doi:10.1016/j.ijfoodmicro.2006.01.017

Cited by 127 publications

(76 citation statements)

References 17 publications

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“…In some cases it was found at levels of 10 7 e10 8 CFU/mL in both vintages. Its high frequency of isolation at these stages confirms a general behavior observed for other grape varieties (34,36). The distribution of H. uvarum in different geographic regions might be linked to the low altitude and high temperature (37), climatic factors that characterize the area of production of Marsala wine.…”

Section: Discussionsupporting

confidence: 78%

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

Settanni

Sannino

Francesca

et al. 2012

Journal of Bioscience and Bioengineering

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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.

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Section: Discussionsupporting

confidence: 78%

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

Settanni

Sannino

Francesca

et al. 2012

Journal of Bioscience and Bioengineering

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“…Our results showed qualitative and quantitative differences in yeast composition from vineyards far less than 1 km Odour descriptors are reported in brackets. -, not attributable to a specific odour descriptor World J Microbiol Biotechnol from one another, thus confirming the observation that geographical location and microclimatological changes may influence species diversity (Raspor et al 2006) and support the idea of 'terroir' on the expression of wines, also at the microbial-level (Renouf et al 2006). Yeast species with no role in fermentation, such as Rhodotorula glutinis and I. terricola disappeared from musts.…”

Section: Discussionsupporting

confidence: 78%

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

Francesca

Chiurazzi

Romano

et al. 2009

World J Microbiol Biotechnol

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The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fermenting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of 'terroir' on the expression of wines. Moreover, vineyard inhabiting birds were in part responsible for the dissemination of fermentative yeasts during their feeding activities.

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“…Nevertheless, the yeast flora of grapes is surprisingly poorly documented (13,19). As determined so far, the physiognomy of the grape microflora may change in response to factors such as the climate, grape variety, and geographical region (4,18,21). Biological invasion is a critical concern for widespread changes in the community.…”

mentioning

confidence: 99%

Yeast Populations Residing on Healthy orBotrytis-Infected Grapes from a Vineyard in Attica, Greece

Nisiotou

Nychas

2007

Appl Environ Microbiol

100

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The yeast flora associated with healthy and Botrytis-infected grapes was assessed. Molecular identification methods assigned isolates to six genera and nine species. For the first time Hanseniaspora opuntiae was encountered as an inhabitant of the grape ecosystem. By using DraI, an informative restriction fragment length polymorphism pattern was generated to distinguish H. opuntiae from the closely related organism Hanseniaspora guilliermondii. Botrytis infection resulted in a larger population and greater diversity of yeasts enriched with fermentative or spoilage species.Grape berries, especially the interface between soluble nutrients and the septic world, are common niches for yeasts. From a biotechnological point of view, grapes are the primordial source of the microorganisms necessary for alcoholic fermentation to occur, providing must with both beneficial and potentially spoilage species. Nevertheless, the yeast flora of grapes is surprisingly poorly documented (13, 19). As determined so far, the physiognomy of the grape microflora may change in response to factors such as the climate, grape variety, and geographical region (4,18,21). Biological invasion is a critical concern for widespread changes in the community. Botrytis is among the most important pathogens that cause grape damage (gray rot) or drying (noble rot), yet its role in yeast ecology has not been studied previously. We assessed and compared yeasts present on Botrytis-infected and healthy grapes. Different molecular methods were used for species identification, and the robustness of these methods is discussed below.Grape samples were collected at the time of harvest (2005 vintage) from the experimental vineyard of the Agricultural University of Athens (37 58Ј⌵, 23 32Ј⌭; 30 m above sea level). The grapevines were treated with ground sulfur rock during the spring, and no other chemicals were applied after this. 'Mavroliatis' and 'Sefka', two red Vitis vinifera varieties, were included in the analysis. Vines of each variety were cultivated in parallel single rows that were 20 m long and 40 m apart. Healthy and rotten bunches of each variety were randomly and aseptically collected from throughout the rows. The platetrapped antigen enzyme-linked immunosorbent assay was used to confirm Botrytis infection of rotten grapes, using monoclonal antibody BC-12.CA4 (14) as described previously (5). One hundred grams of randomly collected berries from each sample was aseptically crushed with a Stomacher (Lab Blender 400), and the pH of the juice was recorded. D-Glucose/Dfructose and ethanol contents were determined by using appropriate enzymatic kits (Boehringer Mannheim/R-Biopharm, Germany). Decimal dilutions (10 Ϫ1 to 10 Ϫ6 ) in Ringer's solution were prepared, and 100-l portions were spread on different culture media. For enumeration and isolation of total yeasts, non-Saccharomyces yeasts, Saccharomyces, and Dekkera/ Brettanomyces spp., samples were spread in triplicate on Wallerstein laboratory nutrient agar (Oxoid Ltd.), lysine medium agar (Oxoid Ltd.)...

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Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia

Cited by 127 publications

References 17 publications

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

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

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

Yeast Populations Residing on Healthy orBotrytis-Infected Grapes from a Vineyard in Attica, Greece

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