Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

• Published in: Chemical papers 2012-09, Vol.66 (9), p.861-868
• Main Authors: Šuranská, Hana, Vránová, Dana, Omelková, Jiřina, Vadkertiová, Renáta
• Format: Article
• Language: English
• Subjects: Biochemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; identification; Industrial Chemistry/Chemical Engineering; Materials Science; Medicinal Chemistry; Original Paper; PCR-fingerprinting; PCR-RFLP; wine yeasts
• ISSN: 0366-6352; 1336-9075; 1336-9075
• DOI: 10.2478/s11696-012-0198-3

In enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG) 5 , (GTG) 5 , (GAC) 5 , and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii , a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri , also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus . Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.