Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation

• Published in: Food microbiology 2006-12, Vol.23 (8), p.709-716
• Main Authors: Le Jeune, C, Erny, C, Demuyter, C, Lollier, M
• Format: Article
• Language: English
• Subjects: Biodiversity; Biological and medical sciences; Biotechnology; DNA, Fungal - analysis; Fermentation; Fermented food industries; flor yeasts; Food industries; Food Microbiology; France; Fundamental and applied biological sciences. Psychology; Gene Amplification; grape must; Life Sciences; microbial growth; Phylogeny; polymerase chain reaction; Polymerase Chain Reaction - methods; population ecology; population size; provenance; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - isolation & purification; vineyards; Vitaceae; viticulture; Vitis - microbiology; Wine - microbiology; wine cultivars; wine grapes; winemaking; Wines and vinegars
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2006.02.007

To determine the grape or winery origin of the Saccharomyces cerevisiae involved in spontaneous fermentation, musts were collected at different stages of wine-making process and fermented. First, grapes were collected in two different vineyards and crushed at the laboratory. Second, musts were collected after crushing and clarification in the cellar. Third, musts collected in the cellar were sterilized and inoculated with tartar deposit collected in the vats. The fourth fermentation was in the cellar. For the two vineyards, two hundred of S. cerevisiae clones were isolated for each of the four fermentations, driving to a library of 1600 clones. All the library was analysed by inter-δ PCR with a basic set of primers and about 20% of the library was further analysed by inter-δ PCR with an improved set of primers. Six, and more than 30 different PCR patterns were obtained from basic- and improved-PCR analysis, respectively. The amounts of each family were analysed at the different stages of wine making. Our study demonstrates that the two vineyards present different S. cerevisiae populations. Moreover the S. cerevisiae strains involved in spontaneous fermentation in the cellar originate partly from the vineyard and partly from the winery, in amounts varying with the must.