Identification of yeast population dynamics of spontaneous fermentation in Beijing wine region, China

2009 ◽  
Vol 59 (1) ◽  
pp. 69-76 ◽  
Author(s):  
Huihui Sun ◽  
Huiqin Ma ◽  
Meiling Hao ◽  
Isak S. Pretorius ◽  
Shangwu Chen
Keyword(s):  
Population Dynamics ◽  
Spontaneous Fermentation ◽  
Yeast Population ◽  
Wine Region

scholarly journals Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yue Zhao ◽  
Qingyang Sun ◽  
Shusheng Zhu ◽  
Fei Du ◽  
Ruzhi Mao ◽  
...  
Keyword(s):  
Yeast Species ◽  
Its Region ◽  
Cabernet Sauvignon ◽  
Jinsha River ◽  
Spontaneous Fermentation ◽  
Lancang River ◽  
5.8S Rrna ◽  
Colonial Morphology ◽  
26S Rrna ◽  
Wine Region

AbstractShangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir’ of wine regions in China.

Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Hana Šuranská ◽  
Dana Vránová ◽  
Jiřina Omelková ◽  
Renáta Vadkertiová
Keyword(s):  
Fermentation Process ◽  
Rhodotorula Glutinis ◽  
Its Region ◽  
White Wine ◽  
Rapid Identification ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Yeast Population ◽  
Sporidiobolus Salmonicolor

AbstractIn 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.

scholarly journals Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1373
Author(s):  
Yurena Navarro ◽  
María-Jesús Torija ◽  
Albert Mas ◽  
Gemma Beltran
Keyword(s):  
Population Dynamics ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Culture Media ◽  
Microbial Interactions ◽  
Fast Method ◽  
Yeast Population ◽  
Final Population ◽  
Differential Medium ◽  
Yeast Interactions

The use of controlled mixed inocula of Saccharomyces cerevisiae and non-Saccharomyces yeasts is a common practice in winemaking, with Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima being the most commonly used non-Saccharomyces species. Although S. cerevisiae is usually the dominant yeast at the end of mixed fermentations, some non-Saccharomyces species are also able to reach the late stages; such species may not grow in culture media, which is a status known as viable but non-culturable (VBNC). Thus, an accurate methodology to properly monitor viable yeast population dynamics during alcoholic fermentation is required to understand microbial interactions and the contribution of each species to the final product. Quantitative PCR (qPCR) has been found to be a good and sensitive method for determining the identity of the cell population, but it cannot distinguish the DNA from living and dead cells, which can overestimate the final population results. To address this shortcoming, viability dyes can be used to avoid the amplification and, therefore, the quantification of DNA from non-viable cells. In this study, we validated the use of PMAxx dye (an optimized version of propidium monoazide (PMA) dye) coupled with qPCR (PMAxx-qPCR), as a tool to monitor the viable population dynamics of the most common yeast species used in wine mixed fermentations (S. cerevisiae, T. delbrueckii, L. thermotolerans and M. pulcherrima), comparing the results with non-dyed qPCR and colony counting on differential medium. Our results showed that the PMAxx-qPCR assay used in this study is a reliable, specific and fast method for quantifying these four yeast species during the alcoholic fermentation process, being able to distinguish between living and dead yeast populations. Moreover, the entry into VBNC status was observed for the first time in L. thermotolerans and S. cerevisiae during alcoholic fermentation. Further studies are needed to unravel which compounds trigger this VBNC state during alcoholic fermentation in these species, which would help to better understand yeast interactions.

Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109816
Author(s):  
José Oliva ◽  
Francisco Girón ◽  
José M. Cayuela ◽  
Juana Mulero ◽  
Pilar Zafrilla ◽  
...  
Keyword(s):  
Spontaneous Fermentation ◽  
Yeast Population

Influence of climatic and nutritional factors on yeast population dynamics in the phyllosphere of wheat

1992 ◽  
Vol 23 (1) ◽  
pp. 41-52 ◽  
Author(s):  
Aleid J. Dik ◽  
Nyckle J. Fokkema ◽  
Johannes A. van Pelt
Keyword(s):  
Population Dynamics ◽  
Nutritional Factors ◽  
Yeast Population

Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

2015 ◽  
Vol 199 ◽  
pp. 23-32 ◽  
Author(s):  
Y. Paola Maturano ◽  
M. Victoria Mestre ◽  
Braulio Esteve-Zarzoso ◽  
María Cristina Nally ◽  
María Cecilia Lerena ◽  
...  
Keyword(s):  
Population Dynamics ◽  
Cabernet Sauvignon ◽  
Yeast Population
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