Institute of Biotechnology, University of Caxias do Sul, PO Box 1352, Caxias do Sul 95070-560, Brazil.
World J Microbiol Biotechnol. 2013 Jun;29(6):1019-27. doi: 10.1007/s11274-013-1265-9. Epub 2013 Jan 25.
The industry of fine wines and also locally consumed table wines is emerging in Brazil with an increasing volume and economic impact. Enologists in this region currently lack information about the prevalence and characteristics of spoilage yeasts, which may contaminate and potentially undervalue Brazilian wines. Herein, we analyzed 50 local red wines including 27 fine wines (V. vinifera) and 23 table wines (V. labrusca). Presumptive spoilage yeasts were isolated on differential medium, and classified by RFLP-PCR and sequencing of the ITS1-5.8S-ITS2 and D1/D2 26S rDNA loci. The prevalence of spoilage yeasts in fine wines (11 %) was comparable to that reported in European and US wines, and significantly lower than that observed for local table wines (70 %). The majority of isolates belonged to Brettanomyces bruxelliensis, followed by Pichia guillermondii, and more rarely Candida wickerhamii and Trigonopsis cantarelli. The Brettanomyces isolates varied greatly in off-flavor production, displayed ethanol tolerance (>10 % by volume), tolerated sulfite (≥0.68 mg/l mSO2), and 39 % of them grew on ethanol as sole carbon source. We discuss the causes and consequences of spoilage yeasts in relation to the Brazilian wine industry.
巴西的优质葡萄酒和当地消费的佐餐酒行业正在兴起，其产量和经济影响力不断增加。该地区的酿酒师目前缺乏关于污染酵母的流行率和特征的信息，这些酵母可能会污染并降低巴西葡萄酒的潜在价值。在此，我们分析了 50 种当地红葡萄酒，包括 27 种优质葡萄酒（V. vinifera）和 23 种佐餐葡萄酒（V. labrusca）。在鉴别培养基上分离出疑似变质酵母，然后通过 RFLP-PCR 和 ITS1-5.8S-ITS2 和 D1/D2 26S rDNA 基因座的测序对其进行分类。优质葡萄酒中污染酵母的流行率（11%）与欧洲和美国葡萄酒的报告相当，显著低于当地佐餐葡萄酒（70%）。大多数分离株属于布鲁塞尔酒香酵母，其次是毕赤酵母，而坎特雷利酒香酵母和威克汉姆酒香酵母则较为少见。这些布鲁塞尔酒香酵母分离株在产生异味方面差异很大，表现出较高的乙醇耐受性（>10%体积），耐受亚硫酸盐（≥0.68mg/l mSO2），其中 39%的菌株可以以乙醇为唯一碳源生长。我们讨论了污染酵母与巴西葡萄酒行业的关系及其产生的原因和后果。
