Yeast diversity in new, still fermenting wine "federweisser"
DOI:
https://doi.org/10.5219/547Keywords:
new wine, yeasts, Saccharomyces cerevisiae, MALDI-TOF MSAbstract
The aim of this study was to isolate and identify yeasts in different new wine "federweisser" samples. We collected the samples at the end of the August 2015 and in the middle of the September 2015. Used 15 new wine samples in this study (5 white and 10 red) were from the local Slovak winemakers. Irsai Oliver (3), Moravian Muscat (2), Agria/Turan (1), Dornfelder (3), Blue Frankish (3), Pinot Noir (1) and Saint Laurent (2). Three cultivation media were used for detection of yeasts in "federweisser" samples. Malt extract agar base (MEA), Wort agar (WA) and Wild yeast medium (WYM) were used for the cultivation of yeasts. Cultivation was performed by spread plate method. Ethanol/formic acid extraction procedure was used for preparation of samples. MALDI-TOF Mass Spectrometer (Microflex LT/SH) (Bruker Daltonics, Germany) was used for the identification of yeasts. We identified seven different strains of Saccharomyces cerevisiae (23; 70%), two strains of Kloeckera apiculata [teleomorph Hanseniaspora uvarum] (7; 21%), and one strain of Pichia kluyveri (1; 3%), Pichia occidentalis [anamorph Candida sorbosa] (1; 3%) and Metschnikowia pulcherrima (1; 3%) in 15 new wine "federweisser" samples. Saccharomyces cerevisiae was dominant species in each new wine sample, and formed creamy convex colonies with circular edge. Metschnikowia pulcherrima formed convex to pulvinate, circular white-pink colored colonies, Kloeckera apiculata formed flat, circular smooth colonies with turquoise center with gray edge, Pichia occidentalis formed irregular pulvinate light-cream colored colonies, and Pichia kluyveri formed turquoise, convex, undulate and smooth colonies on Malt extract agar base with bromocresol green.
Downloads
Metrics
References
Benito, S., Morata, A., Palomero, F., Gonzales, M. C., Suarez-Lepe, J. A. 2011. Formation of vinyl phenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies. Food Chemistry, vol. 124, no. 1, p. 15-23. https://doi.org/10.1016/j.foodchem.2010.05.096 DOI: https://doi.org/10.1016/j.foodchem.2010.05.096
Ciani, M., Beco, L., Comitini, F. 2006. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. International Journal of Food Microbiology, vol. 108, no. 2, p. 239-245. https://doi.org/10.1016/j.ijfoodmicro.2005.11.012 DOI: https://doi.org/10.1016/j.ijfoodmicro.2005.11.012
Ciani, M., Maccarelli, F. 1998. Oenological properties of non-Saccharomyces yeasts associated with winemaking. World Journal of Microbiology and Biotechnology, vol. 14, no. 2, p. 199-203. https://doi.org/10.1023/a:1008825928354 DOI: https://doi.org/10.1023/A:1008825928354
Combina, M., Mercado, L., Borgo, P., Elia, A., Joofre, V., Ganga A., Martinez, C., Catania, C. 2005. Yeasts associated to Malbec grape berries from Mendoza, Argentina. Journal of Applied Microbiology, vol. 98, no. 5, p. 1055-1061. https://doi.org/10.1111/j.1365-2672.2005.02540.x DOI: https://doi.org/10.1111/j.1365-2672.2005.02540.x
Comitini, F., Gobbi, M., Domizio, P., Romani, C., Lencioni, L., Mannazzu, I., Ciani, M. 2011. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiology, vol. 28, no. 5, p. 873-882. https://doi.org/10.1016/j.fm.2010.12.001 DOI: https://doi.org/10.1016/j.fm.2010.12.001
Cordero Otero, R., Ubeda, J. F., Brionez-Perez, A. I., Potgieter, N., Villena, M. A., Pretorius, I. S., Van Rensburg, P. 2003. Characterization of the b-glucosidase activity produced by enological strains of non-Saccharomyces yeast. Journal of Food Science, vol. 68, no. 8, p. 2564-2569. https://doi.org/10.1111/j.1365-2621.2003.tb07062.x DOI: https://doi.org/10.1111/j.1365-2621.2003.tb07062.x
Di Maio, S., Genna, G., Gandolfo, V., Amore, G., Ciaccio, M., Oliva, D. 2012. Presence of Candida zemplinina in Sicilian musts and selection of a strain for wine mixed fermentations. South African Journal of Enology and Viticulture, vol. 33, p. 80-87. DOI: https://doi.org/10.21548/33-1-1309
Domizio, P., Romani, C., Lencioni, L., Comitini, F., Gobbi, M., Mannazzu, I., Ciani, M. 2011. Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. Internationl Journal of Food Microbiology, vol. 147, no. 3, p. 170-180. https://doi.org/10.1016/j.ijfoodmicro.2011.03.020 DOI: https://doi.org/10.1016/j.ijfoodmicro.2011.03.020
Fleet, G. H. 1993. The microorganisms of winemaking - isolation, enumeration and identification. In: Fleet, G.H. (ed). Wine microbiology and biotechnology. Harwood Academic Publishers : Switzerland, p. 1-25. ISBN 9780415278508
Fleet, G. H. 2007. Wine. In M. P. Doyle, & L. R. Beuchat (Eds.), Food microbiology: Fundamentals and frontiers (3rd ed.), ASM Press : Washington, DC, USA, p. 863-890. https://doi.org/10.1128/9781555815912.ch41 DOI: https://doi.org/10.1128/9781555815912.ch41
Fleet, G. H., Heard, G. 1993. Yeasts - Growth during fermentation. In: Fleet, G. (Ed.), Wine microbiology and biotechnology. Taylor & Francis Inc. : New York, USA, p. 27-54. ISBN 9781555816261 https://doi.org/10.1128/9781555818463 DOI: https://doi.org/10.1128/9781555818463
Fugelsang, K. C., Edwards, C. G. 2007. Wine microbiology: Practical applications and procedures. Springer : New York, NY, USA, 393 p. ISBN: 978-0-387-33341-0 https://doi.org/10.1007/978-0-387-33349-6 DOI: https://doi.org/10.1007/978-0-387-33349-6
Garcia, A., Carcel, C., Dulau, L., Samson, A., Aguera, E., Agosin, E., Gunata, Z. 2002. Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine. Journal of Food Science, vol. 67, no. 3, p. 1138-1143. https://doi.org/10.1111/j.1365-2621.2002.tb09466.x DOI: https://doi.org/10.1111/j.1365-2621.2002.tb09466.x
Jolly, N. P., Augustyn, O. P. H., Pretorius, I. S. 2006. The role and use of non-Saccharomyces yeasts in wine production. South African Journal of Enology and Viticulture, vol. 27, no. 1, p. 15-39. DOI: https://doi.org/10.21548/27-1-1475
Jolly, N. P., Varela, C., Pretorius, I. S. 2014. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Research, vol. 14, no. 2, p. 215-237. https://doi.org/10.1111/1567-1364.12111 DOI: https://doi.org/10.1111/1567-1364.12111
Kántor, A., Kačániová, M., Kluz, M. 2015. Natural microflora of wine grape berries. Journal of Microbiology, Biotechnology and Food Sciences, vol. 4, no. 1, p. 32-36. https://doi.org/10.15414/jmbfs.2015.4.special1.32-36 DOI: https://doi.org/10.15414/jmbfs.2015.4.special1.32-36
König, H., Fröhlich, J., Unden, G. 2009. Biology of Microorganisms on Grapes, in Must and in Wine, Springer-Verlag : Berlin Heidelberg, Germany, 378 p. ISBN 978-3-540-85462-3. https://doi.org/10.1007/978-3-540-85463-0 DOI: https://doi.org/10.1007/978-3-540-85463-0
Lachance, M. A., Stramer, W. T. 1998. Ecology of yeasts. In: Kurtzman, C.P. & Fell, J.W. (eds). The yeasts, a taxonomic study. Elsevier Science Publishers : Amsterdam, Netherland, p. 21-30. ISBN: 978-0-444-81312-1 https://doi.org/10.1016/b978-044481312-1/50007-1 DOI: https://doi.org/10.1016/B978-044481312-1/50007-1
Magyar, I., Toth, T. 2011. Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae. Food Microbiology, vol. 28, no. 1, 94-100. https://doi.org/10.1016/j.fm.2010.08.011 DOI: https://doi.org/10.1016/j.fm.2010.08.011
Malík, F., et al. 2012. Vinársky lexikón. (1st ed.): Fedor Malík a syn : Modra, Slovakia, 144 p. ISBN: 978-80-97086-30-5.
Morata, A., Benito, S., Loira, I., Palomero, F., Gonzales, M. C., Suarez-Lepe, J. A. 2012. Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must. International Journal of Food Microbiology, vol. 159, no. 1, p. 47-53. https://doi.org/10.1016/j.ijfoodmicro.2012.08.007 DOI: https://doi.org/10.1016/j.ijfoodmicro.2012.08.007
Polsinelli, M., Romano, P., Suzzi, G., Mortimer, R. 1996. Multiple strains of Saccharomyces cerevisiae on a single grape vine. Letters of Applied Microbiology, vol. 23, no. 2, p. 110-114. https://doi.org/10.1111/j.1472-765x.1996.tb00043.x DOI: https://doi.org/10.1111/j.1472-765X.1996.tb00043.x
Prakitchaiwattana, C. J., Fleet, G. H., Heard, G. M. 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Research, vol. 4, no. 8, p. 865-877. https://doi.org/10.1016/j.femsyr.2004.05.004 DOI: https://doi.org/10.1016/j.femsyr.2004.05.004
Pretorius, I. S., Van der Westhuizen, T. J., Augustyn, O. P. H. 1999. Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry. South African Journal of Enology and Viticulture, vol. 20, no. 2, p. 61-74. DOI: https://doi.org/10.21548/20-2-2234
Rankine, B. C. 1972. Influence of yeast strain and malolactic fermentation on composition and quality of table wines. American Journal of Enology and Viticulture, vol. 23, no. 4, p. 152-158.
Raspor, P., Milek, D. M., Polanc, J., Smole Mozina, S., Cadez, N. 2006. Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia. International Journal of Food Microbiology, vol. 109, no. 1-2, p. 97-102. https://doi.org/10.1016/j.ijfoodmicro.2006.01.017 DOI: https://doi.org/10.1016/j.ijfoodmicro.2006.01.017
Renouf, V., Claisse, O., Lonvaud-Funel, A. 2005. Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria. Aust. Journal of Grape and Wine Research, vol. 11, no. 3, p. 316-327. https://doi.org/10.1111/j.1755-0238.2005.tb00031.x DOI: https://doi.org/10.1111/j.1755-0238.2005.tb00031.x
Renouf, V., Strehaiano, P., Lonvaud-Funel, A. 2007. Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE. Journal International des Sciences de la Vigne et du Vin, vol. 41, no. 1, p. 51-61. DOI: https://doi.org/10.20870/oeno-one.2007.41.1.858
Ribéreau-Gayon, P., Dubourdieu, D., Donéche, B., Lonvaud, A. 2006. Handbook of enology, Vol. 1. The microbiology of wine and vinifications (2nd ed.), John Wiley & Sons : Chichester, UK. ISBN: 0-470-01034-7.
Soden, A., Francis, I. L., Oakey, H., Henschke, P. A. 2000. Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research, vol. 6, no. 1, p. 21-30. https://doi.org/10.1111/j.1755-0238.2000.tb00158.x DOI: https://doi.org/10.1111/j.1755-0238.2000.tb00158.x
Swiegers, J. H., Pretorius, I. S. 2005. Yeast modulation of wine flavour. Advances in Applied Microbiology, vol. 57, p. 131-175. https://doi.org/10.1016/s0065-2164(05)57005-9 DOI: https://doi.org/10.1016/S0065-2164(05)57005-9
Toro, M. E., Vazquez, F. 2002. Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarelli and Saccharomyces cerevisiae wine yeasts. World Journal of Microbiology and Biotechnology, vol. 18, p. 347-354. https://doi.org/10.1023/A:1015242818473 DOI: https://doi.org/10.1023/A:1015242818473
Török, T., Mortimer, R. K., Romano, P., Suzzi, G., Polsinelli, M. 1996. Quest for wine yeasts - an old story revisited. Journal of Industrial Microbiology & Biotechnology, vol. 17, no. 3, p. 303-313. https://doi.org/10.1007/bf01574705 DOI: https://doi.org/10.1007/BF01574705
Downloads
Published
How to Cite
Issue
Section
License
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.
