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Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations
- Source :
- Fermentation, Vol 5, Iss 3, p 62 (2019), Fermentation, Volume 5, Issue 3
- Publication Year :
- 2019
- Publisher :
- MDPI AG, 2019.
-
Abstract
- In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated Saccharomyces cerevisiae (S. cerevisiae) strains. Bark portions and, when present, grape bunches were regularly collected from the same vine plants during the overall sampling period. Each bark portion was added to a synthetic must, while each grape bunch was manually crushed, and fermentations were run to isolate S. cerevisiae strains. All collected yeasts were identified at different species and strain levels to evaluate the genetic variability of S. cerevisiae strains in the two vineyards and strains dynamics. Moreover, bark-associated strains were compared with those isolated from spontaneous fermentations of grapes collected during the two harvests. Regarding the youngest vineyard, no S. cerevisiae was identified on bark and grape surface, highlighting the importance of vine age on yeast colonization. Results reported the isolation of S. cerevisiae from vine bark of the old vineyard at all sampling times, regardless of the presence of the grape bunch. Therefore, this environment can be considered an alternative ecological niche that permanently hosts S. cerevisiae. Bark-associated strains were not found on grape bunches and during pilot-scale vinifications, indicating no significative strain transfer from vine bark to the grape must. Commercial starters were identified as well both in vineyards and during vinifications.
- Subjects :
- Vine
bark
Saccharomyces cerevisiae
vineyard isolates
Plant Science
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Vineyard
complex mixtures
03 medical and health sciences
Colonization
fermentation
030304 developmental biology
0303 health sciences
lcsh:TP500-660
biology
Strain (chemistry)
030306 microbiology
fungi
food and beverages
biology.organism_classification
grape
lcsh:Fermentation industries. Beverages. Alcohol
Yeast
Horticulture
visual_art
visual_art.visual_art_medium
mtDNA analysis
Bark
Fermentation
community ecology
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23115637
- Volume :
- 5
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- Fermentation
- Accession number :
- edsair.doi.dedup.....bc275836d3f0976c71f5b4dde30ef5aa