Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain.
Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain.
Food Microbiol. 2020 Dec;92:103553. doi: 10.1016/j.fm.2020.103553. Epub 2020 Jun 1.
Fino wine is one of the most important Sherry wines and it is obtained through a complex and dynamic biological aging system. In this study, wine and veil of flor samples from fifty-two barrels with different aging levels and distributed in three different wineries from the Jerez-Xèrés-Sherry winemaking area have been analyzed during two years. Some of the wine compounds most deeply involved in flor yeast metabolism were analyzed to take into account the blending effect of this system. On the other hand, veil of flor was analyzed by molecular methods, finding five different species: S. cerevisiae, W. anomalus, P. membranaefaciens, P. kudriavzevii and P. manshurica, being the first time that the three last species have been reported in this biological aging system. Since S. cerevisiae was the vast majority of the isolates, its intraspecies variability was also analyzed by the simultaneous amplification of three microsatellite loci, obtaining nine different S. cerevisiae genotypes, also differentiated according to their physiological properties. Biodiversity analysis showed there were significant differences between the three wineries in the three aging scales, although the overall diversity was relatively low. Moreover, variations in the relative frequency of the different S. cerevisiae genotypes were found to be seasonal-dependent.
菲诺酒是雪利酒中最重要的酒之一，它是通过一个复杂而动态的生物陈酿系统获得的。在这项研究中，对来自杰雷斯-谢雷斯-雪利酒酿酒区三个不同酿酒厂的 52 桶不同陈酿水平的酒和酒花样品进行了分析，为期两年。分析了一些最深入参与酒花酵母代谢的葡萄酒化合物，以考虑到该系统的混合效果。另一方面，采用分子方法对酒花进行了分析，发现了五个不同的物种：酿酒酵母、异常威克汉姆酵母、膜醭毕赤酵母、库德里阿兹威克酵母和曼氏毕赤酵母，这是首次在该生物陈酿系统中报道了后三种酵母。由于酿酒酵母是分离物中的绝大多数，因此还通过同时扩增三个微卫星基因座来分析其种内变异性，获得了 9 种不同的酿酒酵母基因型，根据其生理特性也进行了区分。生物多样性分析表明，在三个陈酿规模上，三个酿酒厂之间存在显著差异，尽管整体多样性相对较低。此外，还发现不同酿酒酵母基因型的相对频率变化与季节性有关。
