Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy.
Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy.
Int J Food Microbiol. 2019 Jan 16;289:154-161. doi: 10.1016/j.ijfoodmicro.2018.09.016. Epub 2018 Sep 18.
The aim of this study was to characterize the yeast consortium isolated from Grignolino grapes in a newly planted vineyard in Piedmont (Italy) via analysis of the intra-vineyard yeast distribution of grape samples from single rows. A two-phase approach allowed the identification of culturable yeasts present on grape skins and, through an enriching procedure via grape fermentation, the isolation of low frequency non-Saccharomyces and Saccharomyces spp. fermentative species, including S. paradoxus, which is highly unusual during grape fermentation, along with the intra-specific characterization of S. cerevisiae isolates. Culture-based molecular techniques revealed a grape yeast microbiota formed by (in order of abundance) Hanseniaspora uvarum, the yeast-like fungus Aerobasidium pullulans, Candida zemplinina, Pichia kluyveri, Candida californica, Curvibasidium cygneicollum, Meyerozima caribbica, Rhodotorula babjevae, Metschnikowia pulcherrima and Cryptococcus flavescens. Technological properties of isolated Saccharomyces spp. strains were analysed, identifying strains, including S. paradoxus, potentially suitable as an ecotypical starter for territorial wines.
本研究旨在通过分析单排葡萄样本中葡萄园内部酵母分布，对皮埃蒙特（意大利）新种植葡萄园的 Grignolino 葡萄中分离出的酵母菌群进行特征描述。采用两阶段方法可鉴定出存在于葡萄皮上的可培养酵母，通过葡萄发酵进行富集程序，可分离出低丰度的非酿酒酵母和酿酒酵母属发酵物种，包括在葡萄发酵过程中极不常见的 S. paradoxus，以及对 S. cerevisiae 分离株进行种内特征描述。基于培养的分子技术揭示了由（按丰度顺序排列）汉逊酵母属、酵母样真菌出芽短梗霉、近平滑假丝酵母、毕赤酵母属、加利福尼亚假丝酵母、弯颈霉属、梅奇酵母属、小红酵母、Babjevaea rhodotorula 和黄色隐球菌组成的葡萄酵母菌群。对分离出的酿酒酵母属菌株的技术特性进行了分析，鉴定出了包括 S. paradoxus 在内的潜在适合作为地域葡萄酒生态型起始菌株的菌株。
