Ramírez-Castrillón Mauricio, Mendes Sandra Denise Camargo, Valente Patricia
Programa de Pós-graduação em Biologia Celular e Molecular, Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, prédios 43421/43431 - setor IV - Campus do Vale, Caixa Postal 15005, Porto Alegre, RS, 91501-970, Brazil.
Grupo de investigación en Micología (GIM), Centro de investigaciones en ciencias básicas ambientales y desarrollo tecnológico (CICBA), Universidad Santiago de Cali, Calle 5 No. 62-00, Cali, Valle del Cauca, Colombia.
World J Microbiol Biotechnol. 2017 Apr;33(4):77. doi: 10.1007/s11274-017-2244-3. Epub 2017 Mar 24.
A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of "Rio Grande do Sul" (RS) accounts for 90% of Brazilian wines. The state of "Santa Catarina" (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions.
全面了解瓶装葡萄酒中酵母的存在情况及其作用，有助于了解和控制最终产品的感官品质。巴西南部地区是重要的葡萄酒产区，南里奥格兰德州（RS）的葡萄酒产量占巴西葡萄酒总产量的90%。圣卡塔琳娜州（SC）于1975年开始生产葡萄酒，目前是巴西第五大葡萄酒产区。由于关于巴西葡萄酒中酵母的信息较少，我们的主要目标是评估巴西南部RS和SC地区生产的瓶装葡萄酒中可培养酵母的组成。我们对2003年至2011年间生产的20瓶RS葡萄酒和29瓶SC葡萄酒进行了采样，并在非选择性琼脂平板上分离出可培养酵母。我们通过对LSU rDNA的D1/D2结构域或ITS1-5.8S-ITS2区域进行测序，并与GenBank数据库中保存的模式菌株序列进行比较，对所有分离株进行了鉴定。两个地区的最终产品中共有六种酵母。我们获得了两种腐败酵母谱：RS地区为拜耳接合酵母和膜醭毕赤酵母（仅在特定餐酒中发现了布鲁塞尔德克酵母）；SC地区为布鲁塞尔德克酵母和曼氏毕赤酵母。了解不同的腐败谱对于这两个地区的酿酒实践很重要。
