The evolution of the yeast populations was investigated during controlled and spontaneous fermentations of Chardonnay must in two Franciacorta wineries (A and B) that used the same starter culture. Two hundred and three isolates were collected and identified as Saccharomyces cerevisiae (97.5 %), Pichia membranifaciens (2.0 %) and Hanseniaspora vinae (0.5 %) through the analyses of ITS rDNA region by RFLP, D1/D2 of 26S rDNA partial sequence and scHO gene. A high intraspecific diversity of S. cerevisiae isolates was detected by means of the inter-delta sequence PCR analysis: 117 profiles corresponding to different strains were distinguished (at level of similarity < 90.5 %) and monitored to follow the dynamics of cell populations. In winery A, the commercial strain maintained the predominance since its delta-PCR profile constituted most of the colonies recovered at different times of sampling (from 44 to 100 % of plate counts), in this case only 18 different genotypes out of 74 isolates were recognized. In winery B, where spontaneous fermentations were performed in the same environment, the starter culture never took control and a succession of indigenous populations overcame without one prevailed on the others; actually, 40 genotypes out of 53 isolates can be identified. The highest level of biodiversity was observed in spontaneous fermentation (winery B) where 59 genotypes out of 71 S. cerevisiae isolates were discriminated; a continuous change in cell populations was noticed with the simultaneous presence from 6 to 10 different genotypes. The management of the starter culture and the environmental hygiene was shown to be fundamental to control the inoculated fermentations.

Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production / I. Vigentini, V. Fabrizio, M. Faccincani, C. Picozzi, A. Comasio, R. Foschino. - In: ANNALS OF MICROBIOLOGY. - ISSN 1590-4261. - 64:2(2014 Jun), pp. 639-651. [10.1007/s13213-013-0697-7]

Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production

I. Vigentini;C. Picozzi;R. Foschino
2014

Abstract

The evolution of the yeast populations was investigated during controlled and spontaneous fermentations of Chardonnay must in two Franciacorta wineries (A and B) that used the same starter culture. Two hundred and three isolates were collected and identified as Saccharomyces cerevisiae (97.5 %), Pichia membranifaciens (2.0 %) and Hanseniaspora vinae (0.5 %) through the analyses of ITS rDNA region by RFLP, D1/D2 of 26S rDNA partial sequence and scHO gene. A high intraspecific diversity of S. cerevisiae isolates was detected by means of the inter-delta sequence PCR analysis: 117 profiles corresponding to different strains were distinguished (at level of similarity < 90.5 %) and monitored to follow the dynamics of cell populations. In winery A, the commercial strain maintained the predominance since its delta-PCR profile constituted most of the colonies recovered at different times of sampling (from 44 to 100 % of plate counts), in this case only 18 different genotypes out of 74 isolates were recognized. In winery B, where spontaneous fermentations were performed in the same environment, the starter culture never took control and a succession of indigenous populations overcame without one prevailed on the others; actually, 40 genotypes out of 53 isolates can be identified. The highest level of biodiversity was observed in spontaneous fermentation (winery B) where 59 genotypes out of 71 S. cerevisiae isolates were discriminated; a continuous change in cell populations was noticed with the simultaneous presence from 6 to 10 different genotypes. The management of the starter culture and the environmental hygiene was shown to be fundamental to control the inoculated fermentations.
Franciacorta; Inter-delta PCR analysis; Saccharomyces; Starter; Wine; Yeast population
Settore AGR/16 - Microbiologia Agraria
   Valorizzazione delle D.O.C.G. Franciacorta ed Oltrepo' Pavese metodo classico mediante impiego di lieviti autoctoni per il miglioramento delle produzioni e come marcatori di tipicita'
   EnoTrack
   REGIONE LOMBARDIA
   1315
giu-2014
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/254535
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