Molecular Biology Division, Fraunhofer Institute for Molecular Biology and Applied Ecology, 57392 Schmallenberg, Germany.
Biomed Res Int. 2013;2013:540465. doi: 10.1155/2013/540465. Epub 2013 May 2.
We studied the dynamic behavior of wild yeasts during spontaneous wine fermentation at a winery in the Valais region of Switzerland. Wild yeasts in the winery environment were characterized using a PCR-RFLP method. Up to 11 different yeast species were isolated from the vineyard air, whereas only seven were recovered from the grapes surface. We initially investigated a cultureindependent method in pilot-scale steel fermentation tanks and found a greater diversity of yeasts in the musts from two red grape varieties compared to three white grape varieties. We found that the yeasts Metschnikowia pulcherrima, Rhodotorula mucilaginosa, Pichia kluyveri, P. membranifaciens and Saccharomyces cerevisiae remained active at the end of the fermentation. We also studied the dynamic behavior of yeasts in Qvevris for the first time using a novel, highlysensitive quantitative real-time PCR method. We found that non-Saccharomyces yeasts were present during the entire fermentation process, with R. mucilaginosa and P. anomala the most prominent species. We studied the relationship between the predominance of different species and the output of the fermentation process. We identified so-called spoilage yeasts in all the fermentations, but high levels of acetic acid accumulated only in those fermentations with an extended lag phase.
我们研究了瑞士瓦莱州一家酒庄自然发酵过程中野生酵母的动态行为。采用 PCR-RFLP 方法对酒庄环境中的野生酵母进行了表征。从葡萄园空气中分离出了多达 11 种不同的酵母，而从葡萄表面仅回收了 7 种。我们最初在中试规模的钢发酵罐中研究了一种非培养依赖的方法，发现与三个白葡萄品种相比，两个红葡萄品种的葡萄汁中酵母的多样性更大。我们发现，在发酵结束时，酵母 M. pulcherrima、Rhodotorula mucilaginosa、Pichia kluyveri、P. membranifaciens 和 Saccharomyces cerevisiae 仍然保持活性。我们还首次使用新型高灵敏度定量实时 PCR 方法研究了 Qvevris 中酵母的动态行为。我们发现，非酿酒酵母在整个发酵过程中都存在，其中 R. mucilaginosa 和 P. anomala 是最主要的物种。我们研究了不同物种优势与发酵过程输出之间的关系。我们在所有发酵中都发现了所谓的“败坏酵母”，但只有在发酵延迟期较长的发酵中才会积累高浓度的乙酸。
