Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia

Narince is a native white grape variety of Vitis vinifera L grown in Tokat and produces rich and balanced wines often with a greenish yellow tint and delicate fruity flavour. Fermentation by indigenous yeasts may produce wines with complex oenological properties that are unique to specific region. I...

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Bibliographic Details
Published in:BIO web of conferences 2017, Vol.9, p.2017
Main Authors: Çelik, Zeynep Dilan, Erten, Hüseyin, Darici, Merve, Cabaroğlu, Turgut
Format: Article
Language:English
Subjects:
Baking yeast
Enzymatic activity
Ethanol
Fermentation
Flavor
Flocculation
Grapes
Hydrogen sulfide
Molecular chains
Musts
Pichia
Pichia kluyveri
Polymerase chain reaction
Population studies
Properties (attributes)
Restriction fragment length polymorphism
rRNA
Saccharomyces cerevisiae
Sulfur dioxide
Temperature tolerance
Vitis vinifera
Volatile compounds
Wine
Wines
Yeast
Yeasts
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Summary:Narince is a native white grape variety of Vitis vinifera L grown in Tokat and produces rich and balanced wines often with a greenish yellow tint and delicate fruity flavour. Fermentation by indigenous yeasts may produce wines with complex oenological properties that are unique to specific region. In this study yeast population during alcoholic fermentation of Narince was investigated. Yeasts were identified by PCR-RFLP analysis of the 5.8 ITS rRNA region and sequence information for the D1/D2 domains of the 26S gene. Eight different species belonging to nine genera were identified as: Hanseniaspora uvarum, Hansenispora guilliermondii, Pichia kluyveri, Metschnikowiaspp., Pichia occidentalis, Torulaspora delbrueckii, Candida zemplinina, Lachancea thermotolerance and Saccharomyces cerevisiae. Hanseniaspora guilliermondii, Metschnikowiaspp., Pichia occidentalis and Pichia kluyveri were identified only in the early stage of fermentation. Selected yeasts tested for their physiological traits, ethanol, SO2, temperature, pH tolerance, H2S production, killer and enzymatic activity, fermentation rate, flocculation characteristic, foam, volatile acid and volatile compounds production. Among the yeasts, one,Lachancea thermotolerance and four Saccharomyces cerevisiae strain showed remarkable technological properties and results were compared with those obtained by using commercial starter culture.
ISSN:2117-4458
2273-1709
2117-4458
DOI:10.1051/bioconf/20170902017