Detection of microbiota in the vineyards of the Tokaj wine region

Authors

  • Ivana Regecová University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421907185658 https://orcid.org/0000-0002-7393-1960
  • Slavomí­r Marcinčák University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984756 https://orcid.org/0000-0002-1659-2552
  • Jozef Nagy University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984010 https://orcid.org/0000-0002-7957-5901
  • Peter Popelka University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984751
  • Boris Semjon University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421903919039 https://orcid.org/0000-0003-4941-3394
  • Pavlina Jevinová University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984752 https://orcid.org/0000-0003-3580-6947
  • Monika Pipová University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984562 https://orcid.org/0000-0002-2266-5789
  • Martin Král University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic, Tel.: +420 54156 2702
  • Marián Kovalčí­k University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Institute of Meat Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia,

DOI:

https://doi.org/10.5219/1246

Keywords:

microbiota wines, terroir, ITS-PCR-RFLP, yeast

Abstract

Tokaj is an important Central European wine-growing area with controlled planting and authorized varieties of white vines. This area has a specific microflora composition which changes based on its climate dependence, as well as during the fermentation process of wine production. Therefore, the aim of this study was, by culture examination of the samples, to detect the microbiota of soil, leaves, berries and fermentation must from two vineyards from the Slovak part of Tokaj. The highest total viable count (5.60 ±0.01 log cfu.g-1) and the highest total yeast and mould count (4.32 ±0.01 log cfu.g-1) in soil samples were recorded in vineyard Berecký. The highest total viable count in soil samples (6.71 ±0.01 log cfu.g-1) was confirmed by examination of samples originating from the vineyard of Čierna Hora. When determining the total yeast and mould count, the highest numbers were recorded in the must samples (4.15 ±0.01 log cfu.mL-1). Lactic acid bacteria were collected in samples from both vineyards, only in very low numbers. Overall, statistically significant differences (p <0.001) were detected by comparing the microbiota of the samples taken from the Berecký and Čierna Hora vineyards. The specific characterisation and identification of yeast was carried out using ITS-PCR-RFLP methods. The analysis confirmed the presence of yeasts of Saccharomyces cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Candida parapsilosis and Candida tenuis and their subsequent transfer to the must at varying percentages.

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Published

2019-12-28

How to Cite

Regecová, I., Marcinčák, S., Nagy, J., Popelka, P., Semjon, B., Jevinová, P., Pipová, M., Král, M., & Kovalčí­k, M. (2019). Detection of microbiota in the vineyards of the Tokaj wine region. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 984–992. https://doi.org/10.5219/1246

Issue

Vol. 13 No. 1 (2019): Potravinarstvo Slovak Journal of Food Sciences

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Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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