terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Applicability of grape native yeasts to enhance regional wine typicity

Applicability of grape native yeasts to enhance regional wine typicity


The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma. A catalogue of over 200 yeast isolates was obtained from berries of cv. Sousão, Touriga Nacional and Viosinho, following enrichment steps in selective medium[1], and Saccharomyces cerevisiae strains were selected to conduct fermentations in laboratory and in cellar conditions. The volatile profiles of young wines were analysed by GC-FID and SPE Ion-trap MS[2], and compared to those obtained in fermentations carried out by commercial strains used by local farmers. Results showed clear distinctions between volatile profiles of wines produced with native strains or with commercial strains, opening perspectives for the industrial use of native yeasts for enhancing regional wine aroma.

Acknowledgements: This work was supported by FCT project GrapeMicrobiota (PTDC/BAA-AGR/2691/2020), “Contrato-Programa” (UIDB/04050/2020), CoLAB VINES & WINES, Sogevinus S.A., Diputación General de Aragón (T29_23) and European Social Fund.


1) Martins V. et al. (2022) A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro. OENO One, 56(3): 257-270, DOI 10.20870/oeno-one.2022.56.3.5462

2)  Martins V. et al. (2020) Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation. Food Res. Int., 131: 108983, DOI 10.1016/j.foodres.2020.108983


Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster


Ricardo López1*, Viviana Martins2, Hernâni Gerós2

1Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain
2Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal

Contact the author*


native yeasts, regional terroir, wine typicity


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Detoxification capacities of heavy metals and pesticides by yeasts 

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Effects of different soil types and soil management on greenhouse gas emissions 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

How are canned wine drinkers perceived? An investigation involving Swiss nationals and different scenarios of outdoor leisure activities

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

Application of DEXI PM Vigne sustainability tool to the assessment of alternative vineyard protection strategies

Implementing alternative grapevine systems that incorporate sustainable strategies and innovative farming practices is essential. However, we lack tools for measuring the impact of these new practices on the overall sustainability of vineyards. DEXi PM Vigne (Gary et al., 2015) is a tool developed for ex ante assessment of the sustainability of grapevine cropping systems, from the plot to the farm scale. In the present study, we focused on implementing new strategies of integrated crop protection management with limited pesticide use in vineyards.

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.