Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties

Monika Cioch-Skoneczny , Paweł Satora , Szymon Skoneczny , Magdalena Skotniczny

Abstract

The study dealt with quantitative and qualitative analysis of yeast microbiota found during spontaneous fermentation of grape musts from the white grape varieties Hibernal, Bianca and Seyval Blanc. Yeast strains were differentiated by random amplification of polymorphic DNA and pre-identified by restriction fragment length polymorphism of the 5.8S-ITS rRNA gene region. Final identification was obtained by 5.8S-ITS rRNA gene region sequencing. Metschnikowia pulcherrima, Hanseniaspora uvarum, Saccharomyces cerevisiae, Zygoascus meyerae, Wickerhamomyces anomalus and Kluyveromyces lactis strains were identified in all fermented musts. Higher yeast counts were determined in fresh musts from 2012 season compared to 2013, which directly affected their quantitative composition during the process. Musts obtained from the grapes from the Spotkaniówka vineyard were characterized by a higher microbial content compared to those obtained from the Srebrna Góra vineyard. It could be related to the microclimatic conditions in the vineyard. The grape varieties currently grown in Poland are characteristic for the cool climate region. Detailed studies on the microbiota of grapes and grape must allow for identification of yeast strains characteristic for a specific terroir and defining the ‘identity’ of a regional wine.
Author Monika Cioch-Skoneczny (FoFT / DoFTaTM)
Monika Cioch-Skoneczny,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Satora (FoFT / DoFTaTM)
Paweł Satora,,
- Department of Fermentation Technology and Technical Microbiology
, Szymon Skoneczny
Szymon Skoneczny,,
-
, Magdalena Skotniczny (FoFT / DoFTaTM)
Magdalena Skotniczny,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesJournal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)
Issue year2019
Vol58
No4
Pages295-306
Publication size in sheets0.55
Keywords in EnglishVariety Bianca; variety Hibernal; variety Seyval Blanc; spontaneous fermentation; yeast ecology; cool climate
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
URL http://www.vup.sk/en/download.php?bulID=2034
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.447; WoS Impact Factor: 2018 = 0.927 (2) - 2018=0.932 (5)
Citation count*1 (2020-08-10)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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