Abstract
Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the spontaneous fermentation of Tannat and Marselan grape musts collected from Concordia (Entre Ríos, Argentina) over 2019, 2020, and 2021 vintages. The evolution of these fermentative processes was carried out by measuring total soluble solids, total acidity, volatile acidity, pH, ethanol concentration, and total carbon content. Isolated Saccharomyces and non-Saccharomyces yeasts were identified based on colony morphology in WL medium, 5.8S-ITS-RFLP analysis, and 26S rDNA D1/D2 gene sequencing. Two hundred and ten yeast colonies were isolated and identified as Pichia kudriavzevii, Saccharomyces cerevisiae, Hanseniaspora uvarum, Metschnikowia pulcherrima, Candida albicans, Candida parapsilosis, Pichia occidentalis, Pichia bruneiensis, Hanseniaspora opuntiae, Issatchenkia terricola, and Hanseniaspora vineae. P. kudriavzevii isolated from all vintages was associated with the spontaneous fermentation of grape musts from the Concordia region.
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Acknowledgements
The authors would like to thank Administración Nacional de Laboratorios e Institutos de Salud (ANLIS) “Dr. Carlos G. Malbrán” (Argentina) for providing S. cerevisiae ATCC 9763. In addition, special thanks to Lic. Carolina Chacón for language assistance.
Funding
This work was funded by Secretaría de Ciencia y Técnica, Universidad Nacional de Entre Ríos (Argentina), PID UNER N° 8109, Res. C.S. N° 186/19.
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Liliana Gerard made the design of the work, analysed, interpreted the obtained results and contributed to the manuscript writing and its final revision. She also developed the molecular identification of the isolated yeasts. María Belén Corrado and Carina Soldá performed the tracking of the grapes spontaneous fermentation, isolated and characterised yeasts species.They also managed activities to annotate (produce metadata), scrubbed data and maintained research data for initial and subsequent use. Cristina Davies managed and coordinated the responsibility for the activity planning and execution. She also made the manuscript writing, final critical revision and approval of the version to be published. María Gabriela Dalzotto contributed to the manuscript writing, editing and final revision. Sofía Esteche contributed to developing the molecular identification of the isolated yeasts. All authors reviewed the manuscript.
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Gerard, L.M., Corrado, M.B., Davies, C.V. et al. Isolation and identification of native yeasts from the spontaneous fermentation of grape musts. Arch Microbiol 205, 302 (2023). https://doi.org/10.1007/s00203-023-03646-1
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DOI: https://doi.org/10.1007/s00203-023-03646-1