OENO IVAS 2019 banner

Yeast diversity in Vitis labrusca l. Ecosystems

Abstract

Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. Using a standard culture-dependent strategy, we studied the population of yeast species during initial stages of spontaneous fermentation of V. labrusca L. (Isabella) grape musts. Rare non-Saccharomyces yeast species were recognized in Isabella, including Candida azymoides, Pichia cecembensis, Candida californica, Candida bentonensis, Issatchenkia hanoiensis and Candida apicola. Interestingly, P. cecembensis, not previously recognized in V. vinifera grapes or musts, was also found in V. labrusca L. grapes in Portugal (Azores Archipelago). Thus, this yeast species could be specifically associated with V. labrusca L. grapes, regardless of their geographic origin and/or the associated human interventions. Moreover, I. hanoiensis, a yeast species rarely isolated in V. vinifera grapes, was also identified in V. labrusca ecosystems from Argentina and Portugal. These results suggest that specific Vitis-microbial interactions may underlie the assembly of specific grape vine yeast communities. Also interestingly, some yeast genera commonly isolated from V. vinifera ecosystems (e.g., Hanseniaspora, Torulaspora and Metschnikowia) were rarely identified and almost never dominated the yeast communities in the V. labrusca L. musts we analyzed. Our results reinforce the research interest in biodiversity and extraordinary wine yeasts in ecological niches alternative to traditional V. vinifera ecosystems.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Alberto Luis Rosa, Maria LauraRaymond, Francisco Conti

Laboratorio de Genética y Biología Molecular IRNASUS – CONICET Facultad de Ciencias Quimicas – Universidad Catolica de Cordoba Cordoba – Argentina 

Contact the author

 

Keywords

Vitis, labrusca, yeast, biodiversity

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Spatial characterization of land use in the viticultural Maipo Valley (Chile), using aster image digital processing

L’entreprise viticole Concha y Toro S.A. gère environ 600 ha de vignes dans la Vallée du Maipo (A.O. Valle del Maipo). L’objectif est celui de caractériser spatialement ces vignobles et leur occupation du sol environnante. Le choix s’est porté vers la démarche de zonage viticole par l’analyse spatiale, utilisant des traitements d’images satellitaires afin d’avoir une vision synoptique de la zone à moindres coûts et délais. Un système d’informations géographiques (SIG) est construit à partir des données suivantes : cartes topographiques, géologique, fond cadastral numérique, images satellitaires. Un modèle numérique de terrain est par ailleurs construit à une résolution de 25 m à partir des cartes topographiques.
Read More

The use of local knowledge relating to vineyard performance to identify viticultural terroirs in Stellenbosch and surrounds

A terroir represents grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained. Identification and characterisation of terroirs depends on knowledge of environmental parameters, the functioning of the grapevine and characteristics of the final product, which must be placed in a spatial context.

Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials

The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.

Read More