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Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery

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Abstract

Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR–RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality.

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Acknowledgments

Financial support for carrying out this study provided by the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) and Conselho Nacional de Pesquisa e Desenvolvimento Tecnológico (CNPq, Brazil) is duly acknowledged. MA Baffi and CS Bezerra-Bussoli thank the FAPESP for the postdoctoral and master fellowships, respectively.

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Authors and Affiliations

  1. Laboratory of Biochemistry and Applied Microbiology, São Paulo State University (UNESP), São José do Rio Preto, São Paulo, 15054-000, Brazil

    Carolina Bezerra-Bussoli, Eleni Gomes & Roberto Da-Silva

  2. Agricultural Sciences Institute, Uberlândia Federal University (UFU), Uberlândia, Minas Gerais, 38405-303, Brazil

    Milla Alves Baffi

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  1. Carolina Bezerra-Bussoli
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  2. Milla Alves Baffi
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  3. Eleni Gomes
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  4. Roberto Da-Silva
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Correspondence to Carolina Bezerra-Bussoli.

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Bezerra-Bussoli, C., Baffi, M.A., Gomes, E. et al. Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery. Curr Microbiol 67, 356–361 (2013). https://doi.org/10.1007/s00284-013-0375-9

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  • DOI: https://doi.org/10.1007/s00284-013-0375-9

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