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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Exploring the genomic diversity of yeast involved in spontaneous fermentation. from studies to select autochthonous strains of different italian’s wineries to extensive phylogenetic survey about the italians’ population of s. cerevisiae

Exploring the genomic diversity of yeast involved in spontaneous fermentation. from studies to select autochthonous strains of different italian’s wineries to extensive phylogenetic survey about the italians’ population of s. cerevisiae

Abstract

Modern winemakers must ensure effective alcoholic fermentation without losing the intrinsic biodiversity of the different oenological contexts. In this sense, the population of saccharomyces cerevisiae characteristic of wineries that traditionally do not use selected yeasts can represent an interesting reservoir of biodiversity. The edmund mach foundation began in the first decade of the 21st century a campaign of isolation, genotyping, and oenological evaluation of strains of s. Cerevisiae in wineries of different italian regions (tuscany, trentino, alto adige, veneto). All the studies agreed in observing a high degree of biodiversity within the populations of s. Cerevisiae, with traits specific to each winery, which led to distinguishing the yeasts based on their genetic and physiological traits, such as the resistance to wine limiting factors or the production of sensorially-active compounds. More recently, these results have stimulated an in-depth study that considers a large population of s. Cerevisiae, coming from 24 italian wineries. We have sequenced and studied the genome of both s. Cerevisiae present in spontaneously fermented musts, by the set up a protocol based on polyphenols-removing prewashes, followed by both a whole-genome shotgun sequencing and the sequencing of selected s. Cerevisiae clones to avoid the presence of artefactual chimaeras due to the conpresence of strains. We reconstructed 45 genomes of s. Cerevisiae strains for downstream functional analyses, and we performed an assembly-free metagenomic analysis to reconstruct the strain-level phylogeny of s. Cerevisiae strains. This study will ensure the progress of knowledge about the ecology, evolution, and functional potential of the specie s. Cerevisiae, as example the identification of reciprocal affinities of strains within the phylogeny of this specie, the degree of diversity of their genomes, and their impact on wine features, usually resumed in the concept of terroir.

Exploración de la diversidad genómica de las levaduras implicadas en la fermentación espontánea: de estudios de selección de cepas autóctonas de diferentes bodegas hasta la filogenia de la población italiana de s. Cerevisiae

La enología moderna debe garantizar una fermentación alcohólica eficaz sin perder la biodiversidad intrínseca de los diferentes contextos productivos. En este sentido, la población de saccharomyces cerevisiae característica de las bodegas que tradicionalmente no utilizan levaduras seleccionadas puede representar un interesante reservorio de biodiversidad. La fundación edmund mach inició en la primera década del siglo XXI una campaña de aislamiento, genotipado y evaluación enológica de cepas de s. Cerevisiae en bodegas de diferentes regiones italianas (toscana, trentino-alto adigio, véneto). Todos los estudios coincidieron en observar un alto grado de biodiversidad dentro de las poblaciones de s. Cerevisiae, con rasgos específicos de cada bodega, lo que llevó a distinguir las levaduras en función de sus rasgos genéticos y fisiológicos, como la resistencia a los factores limitantes del vino o la producción de compuestos sensorialmente activos. Estos resultados han estimulado el estudio en profundidad que considera una gran población de s. Cerevisiae, procedente de 24 bodegas italianas. El genoma de las cepas de s. Cerevisiae ha sido secuenciado y estudiado en mostos fermentados espontáneamente luego de un protocolo de prelavado para eliminar los polifenoles, seguido tanto de una secuenciación shotgun del genoma completo el de clones seleccionados de s. Cerevisiae para evitar la presencia de quimeras artefactuales debidas a la copresencia de cepas. 45 genomas de cepas de s. Cerevisiae han sido reconstruidos para análisis funcionales posteriores, y un análisis metagenómico sin ensamblaje para la reconstrucción filogénica a nivel de cepa de la selección de s. Cerevisiae. Este estudio garantizará el progreso del conocimiento sobre la ecología, la evolución y el potencial funcional de la especie s. Cerevisiae, como por ejemplo la identificación de afinidades recíprocas de cepas dentro de la filogenia de esta especie, el grado de diversidad de sus genomas y su impacto en las características del vino, habitualmente resumidas en el concepto de terroir.

Diversità genomica del lieviti coinvolti nella fermentazione spontanea. Dalle campagne di isolamento di ceppi autoctoni di aziende vinicole italiane ad un’ampia indagine filogenetica sulla popolazione italiana di s. Cerevisiae

L’enologia moderna deve garantire un’efficace fermentazione alcolica, senza perdere la biodiversità intrinseca nei diversi “ecosistemi” enologici. In questo senso la popolazione di saccharomyces cerevisiae caratteristica delle cantine che tradizionalmente non utilizzano lieviti selezionati può rappresentare un interessante serbatoio di biodiversità. La fondazione edmund mach già dal primo decennio del XXI secolo ha avviato  una campagna di isolamento, genotipizzazione e valutazione enologica di ceppi di s. Cerevisiae in aziende vinicole di diverse regioni italiane (toscana, trentino-alto adige, veneto). Tutti gli studi convergono nell’osservare un alto grado di biodiversità all’interno delle popolazioni di s. Cerevisiae, con tratti peculiari di ciascuna cantina. Questa diversità ha permesso di attribuire i lieviti alle singole realtà produttive in base ai loro tratti genetici e fisiologici, come ad esempio resistenza ai fattori limitanti del vino o alla produzione di composti attivi sensoriali. I risultati hanno stimolato uno studio più esteso che ha preso in considerazione un’ampia popolazione di s. Cerevisiae, proveniente da 24 cantine italiane. Il genoma dei ceppi di s. Cerevisiae isolati da mosti in fermentazione spontanea è stato studiato mediante sequenziamento dell’intero genoma e sequenziamento del genoma di cloni selezionati e purificati di s. Cerevisiae, per evitare la presenza di chimere artefatte dovute alla compresenza di differenti ceppi. Sono stati ricostruiti 45 genomi di s. Cerevisiae ed è stata svolta un’analisi metagenomica senza assemblaggio per la ricostruzione filogenica a livello di ceppo della popolazione di s. Cerevisiae. Questo studio garantirà il progresso delle conoscenze circa l’ecologia, l’evoluzione e le potenzialità enologiche della specie s. Cerevisiae, consentendo anche l’individuazione delle reciproche affinità dei ceppi all’interno della filogenesi di questa specie, il grado di diversità dei loro genomi e il loro impatto sulle caratteristiche del vino, idealmente riassunto nel concetto di terroir.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Raffaele Guzzon¹, Tomas Roman Villegas¹, Alessia Tatti², Omar Rota-Stabelli², Roberto Larcher¹

¹ Fondazione Edmund Mach, Via Edmund Mach 1, San Michele all’Adige, Italy
² University of Trento, Centre for Agriculture Food Environment, Via Edmund Mach 1, San Michele all’Adige, Italy

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Tags

IVES Conference Series | OIV | OIV 2024

Citation

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