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Antifungal activities of vineyard-habitat wild yeast for grape gray-mold disease and its effects on spontaneous winemaking

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Abstract

Microorganisms, including native yeasts, are abundant in vineyard fields. Herein, we studied the possibility of using vineyard-derived wild yeast as a microbial pesticide against Botrytis cinerea, a pathogen that causes grape gray mold disease, to boost the initial alcohol production of spontaneously fermented wine. We identified the Saccharomyces cerevisiae strain KONDO170908, which showed the most effective antifungal activity in an ex vivo yeast dripping experiment on grape berries. This strain was utilized in an in vivo spray test on grape bunches in vineyard fields and was proven to significantly suppress gray mold disease on the grape berries in test plot #16 when the yeast was sprayed during both the flowering and ripening periods (morbidity 11.2% against 15.3% of the control plot, χ2 test, p < 0.0001). However, in test plot #17, spraying the yeast during only the ripening period had no effect (morbidity 16.3%). The grapes from each test plot were also submitted for spontaneous wine fermentation. Alcoholic fermentation of the grapes from test plot #16 provided the most active bubbling of CO2 gas and the highest ethanol production and colony counts over seven days of fermentation. Unique changes in the different strains of S. cerevisiae among the plots were observed throughout the early fermentation stage. Thus, yeast spraying during the flowering period might trigger modification of the entire microbiota and could ultimately contribute to promoting alcohol production in the spontaneously fermented wine, although it decreased the grape yield by 20%.

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Acknowledgements

The authors thank Ms. Kurumi Kameda, Ms. Ayami Fujimaru, Ms. Rio Sugai, Ms. Ayane Sato, Ms. Ayaka Kodama, Ms. Mizuki Okada (Rakuno Gakuen University) and Ms. Tomoko Kondo (Kurisawa Wines) for their technical support and encouragement through this study.

Funding

This study was supported in part by Grants-in-Aid for Regional R&D Proposal-Based Program from Northern Advancement Center for Science & Technology of Hokkaido Japan.

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Authors and Affiliations

  1. Department of Food Science and Human Wellness, Rakuno Gakuen University, Midorimachi 582, Bunkyodai, Ebetsu-shi, Hokkaido, 069-8501, Japan

    Dagula Hu, Naoko Maeno, Noriko Minami, Soichiro Takahashi, Kuniko Yoshida, Katsuki Ohtani, Yasuhiro Funatsu & Akihiro Yamaguchi

  2. Kurisawa Wines, Moseushi 774–2, Kurisawacho, Iwamizawa-shi, Hokkaido, 068-0114, Japan

    Ryosuke Kondo

  3. Grass Industry Collaborative Innovation Research Center, Hulunbuir University, Hulunbuir, Inner Mongolia, China

    Dagula Hu

Authors
  1. Dagula Hu
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  2. Naoko Maeno
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  3. Noriko Minami
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  4. Soichiro Takahashi
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  7. Yasuhiro Funatsu
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  8. Ryosuke Kondo
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  9. Akihiro Yamaguchi
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Contributions

HH, RK, and AY conceived the study. HH and AY drafted the manuscript. HH colledted the data. NM, NM, ST, KY, and RK provided technical supports. KO and YF provided a critical revision of the manuscript. All the authors contributed equally to the manuscript and read and approved the final version of the manuscript.

Corresponding author

Correspondence to Akihiro Yamaguchi.

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The authors declare no conflicts of interest.

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Hu, D., Maeno, N., Minami, N. et al. Antifungal activities of vineyard-habitat wild yeast for grape gray-mold disease and its effects on spontaneous winemaking. Antonie van Leeuwenhoek 117, 27 (2024). https://doi.org/10.1007/s10482-023-01922-0

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