Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

• Published in: Antonie van Leeuwenhoek Vol. 85; no. 2; pp. 159 - 164
• Main Authors: CIANI, Maurizio, MANNAZZU, Ilaria, MARINANGELI, Paola, CLEMENTI, Francesca, MARTINI, Alessandro
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01-02-2004; Springer Nature B.V
• Subjects: Base Sequence; Biological and medical sciences; Biotechnology; DNA Fingerprinting; DNA Primers; DNA, Fungal - genetics; Fermentation; Fingerprinting; Food Handling; Fundamental and applied biological sciences. Psychology; Italy; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Musts; Polymerase Chain Reaction; Primers; Principal components analysis; Round Window, Ear; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - isolation & purification; Vitaceae; Vitis - microbiology; Wine; Wine - microbiology; Wineries; Wines; Yeast; Italy; Fungi; Polymerase chain reaction; Yeast; Alcoholic fermentation; Ascomycetes; Grape must; Saccharomyces cerevisiae; Wine yeast; Thallophyta; Principal component analysis
• ISSN: 0003-6072; 1572-9699
• DOI: 10.1023/b:anto.0000020284.05802.d7

The origin of the Saccharomyces cerevisiae strains that are responsible for spontaneous grape must fermentation was investigated in a long-established industrial winery by means of two different approaches. First, seven selected components of the analytical profiles of the wines produced by 58 strains of S. cerevisiae isolated from different sites and phases of the production cycle of a Grechetto wine were subjected to Principal Components Analysis. Secondly, the same S. cerevisiae isolates underwent PCR fingerprinting by means of delta primers. The results obtained by both methods demonstrate unequivocally that under real vinification conditions, the S. cerevisiae strains colonising the winery surfaces are the ones that carry out the natural must fermentation.