Demuyter C, Lollier M, Legras J-L, Le Jeune C
Laboratoire Vigne Biotechnologie et Environnement de l'Université de Haute-Alsace, Colmar, France.
J Appl Microbiol. 2004;97(6):1140-8. doi: 10.1111/j.1365-2672.2004.02394.x.
The purpose of this study was to determine the origin of the yeasts involved in the spontaneous alcoholic fermentation of an Alsatian wine.
During three successive years, must was collected at different stages of the winemaking process and fermented in the laboratory or in the cellar. Saccharomyces yeasts were sampled at the beginning and at the end of the fermentations. Saccharomyces cerevisiae clones were genetically characterized by inter-delta PCR. Non-S. cerevisiae clones were identified as Saccharomyces uvarum by PCR-RFLP on MET2 gene and characterized at the strain level by karyotyping. The composition of the Saccharomyces population in the vineyard, after crushing and in the vat was analyzed. This led to three main results. First, the vineyard Saccharomyces population was rather homogeneous. Second, new non-resident strains had appeared in the must during the winemaking process. Finally, the yeast population in the vat only consisted in S. uvarum strains.
This 3-year study has enabled us to show the involvement of indigenous S. uvarum in the alcoholic fermentation.
This study gives a first insight into the polymorphism of S. uvarum strains involved in a spontaneous alcoholic fermentation.
本研究旨在确定参与阿尔萨斯葡萄酒自然酒精发酵的酵母来源。
连续三年，在酿酒过程的不同阶段采集葡萄汁，并在实验室或酒窖中进行发酵。在发酵开始和结束时对酿酒酵母进行采样。通过δ-间隔区PCR对酿酒酵母克隆进行基因特征分析。非酿酒酵母克隆通过对MET2基因进行PCR-RFLP鉴定为葡萄汁酵母，并通过核型分析在菌株水平上进行特征描述。分析了葡萄园、破碎后以及发酵桶中酿酒酵母种群的组成。这得出了三个主要结果。第一，葡萄园中的酿酒酵母种群相当均匀。第二，在酿酒过程中，葡萄汁中出现了新的非本地菌株。最后，发酵桶中的酵母种群仅由葡萄汁酵母菌株组成。
这项为期三年的研究使我们能够证明本地葡萄汁酵母参与了酒精发酵。
本研究首次深入了解了参与自然酒精发酵的葡萄汁酵母菌株的多态性。
