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…

Time vs drought: leaf age rather than drought drives osmotic adjustment in V. vinifera cv. Pinot Noir

Global warming and increased frequency and/or severity of drought events are among the most threatening consequences of climate change for agricultural crops. In response to drought, grapevine (as many other plants) exhibits osmotic adjustment through active accumulation of osmolytes which in turn shift the leaf turgor loss point (TLP) to more negative values, allowing to maintain stomata opened at lower water potentials1. We investigated the capacity of Pinot noir leaves to modulate their osmotic potential as a function of: (i) time (seasonal osmoregulation), (ii) growing temperatures, and (iii) drought events, to enhance comprehension of the resilience of grapevines in drought conditions. We performed trails under semi-controlled field conditions, and in two different greenhouse chambers (20/15 °C vs 25/20 °C day/night). For two consecutive vegetative seasons, grafted potted grapevines (Pinot noir/SO4) were subjected to two different water regimes for at least 30 days: well-watered (WW) and water deficit (WD).

Metabolomic profiling of heat-stressed grape berries 

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS).

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers.

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.