Grangeteau Cédric, Gerhards Daniel, von Wallbrunn Christian, Alexandre Hervé, Rousseaux Sandrine, Guilloux-Benatier Michèle
UMR Procédés Alimentaires et Microbiologiques, Equipe Vin, Aliment, Microbiologie, Stress, AgroSup Dijon - Université de Bourgogne Dijon, France.
Zentrum für Analytische Chemie und Mikrobiologie, Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University Geisenheim, Germany.
Front Microbiol. 2016 Mar 7;7:268. doi: 10.3389/fmicb.2016.00268. eCollection 2016.
Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the winemaking period. This study focused on three species of non-Saccharomyces yeasts commonly encountered during vinification: Starmerella bacillaris (synonymy with Candida zemplinina), Hanseniaspora guilliermondii and Hanseniaspora uvarum. More than 1200 isolates were identified at the strain level by FT-IR spectroscopy (207 different FTIR strain pattern). Only a small proportion of non-Saccharomyces yeasts present in musts came directly from grape berries for the three species studied. Some strains were found in the must in two consecutive years and some of them were also found in the cellar environment before the arrival of the harvest of second vintage. This study demonstrates for the first time the persistence of non-Saccharomyces yeast strains from year to year in the cellar. Sulfur dioxide can affect yeast populations in the must and therefore their persistence in the cellar environment.
葡萄浆果、葡萄汁和葡萄酒中存在的不同酵母属和/或酵母种类已有广泛描述。然而，酒窖中存在的非酿酒酵母群落仍很少受到关注。因此，尚不清楚酒窖是否是这些酵母真正的生态位，或者它仅仅是酿酒期间葡萄浆果带入的酵母种群的临时栖息地。本研究聚焦于酿酒过程中常见的三种非酿酒酵母：巴氏酵母（同义词为泽姆林念珠菌）、季也蒙有孢汉逊酵母和葡萄有孢汉逊酵母。通过傅里叶变换红外光谱法在菌株水平上鉴定了1200多个分离株（207种不同的傅里叶变换红外光谱菌株模式）。在所研究的三种酵母中，葡萄汁中存在的非酿酒酵母只有一小部分直接来自葡萄浆果。连续两年在葡萄汁中发现了一些菌株，其中一些在第二个年份收获前也在酒窖环境中被发现。本研究首次证明了非酿酒酵母菌株在酒窖中逐年持续存在。二氧化硫会影响葡萄汁中的酵母种群，进而影响它们在酒窖环境中的持续性。
