1. Antifungal activities of vineyard-habitat wild yeast for grape gray-mold disease and its initial promotion of alcohol fermentation in spontaneous winemaking
- Author
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Hu Hudagula, Naoko Maeno, Noriko Minami, Soichiro Takahashi, Kuniko Yoshida, Katsuki Ohtani, Yasuhiro Funatsu, Ryosuke Kondo, and Akihiro Yamaguchi
- Abstract
Microorganisms, including native yeasts, are abundant in vineyard fields. Herein, we studied the possibility of using vineyard-derived wild yeast as a microbial pesticide against Botrytis cinerea, a pathogen that causes grape gray mold disease, to boost the initial alcohol production of spontaneously fermented wine. We identified the Saccharomyces cerevisiae strain KONDO170908, which showed the most effective antifungal activity in an ex vivo yeast dripping experiment on grape berries. This strain was utilized in an in vivo spray test on grape bunches in vineyard fields and was proven to significantly suppress gray mold disease on the grape berries in test plot #16 when the yeast was sprayed during both the flowering and ripening periods (morbidity 11.2% against 15.3% of the control plot, χ2 test, P 2 gas and the highest ethanol production and colony counts over seven days of fermentation. Unique changes in the different strains of S. cerevisiae among the plots were observed throughout the early fermentation stage. Thus, yeast spraying during the flowering period might trigger modification of the entire microbiota and could ultimately contribute to promoting alcohol production in the spontaneously fermented wine.
- Published
- 2022
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