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Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

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Abstract

The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fermenting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of ‘terroir’ on the expression of wines. Moreover, vineyard inhabiting birds were in part responsible for the dissemination of fermentative yeasts during their feeding activities.

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Acknowledgements

We thank Alessandro Lonardo, owner of “Azienda Agricola Contrade di Taurasi” (Taurasi, AV, Italy) and Angela Balsamo, Ciro Sannino, Giuseppe Meca, Nicola Di Salvatore for their technical assistance. We would like to thank Antonella Monaco for information about ‘Greco Muscio’ grapevine variety, Maurizio De Simone for his oenological help in the cellar and Sergio Scebba for his collaboration in ringing birds. A special thank to Rodrigo Costa for the critical reading of this manuscript.

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Authors and Affiliations

  1. SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy

    Nicola Francesca, Luca Settanni & Giancarlo Moschetti

  2. Department of Food Science, University of Naples Federico II, Via Università 100, 80055, Portici, Napoli, Italy

    Mario Chiurazzi, Raffaele Romano & Maria Aponte

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  1. Nicola Francesca
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  2. Mario Chiurazzi
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  6. Giancarlo Moschetti
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Correspondence to Giancarlo Moschetti.

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Francesca, N., Chiurazzi, M., Romano, R. et al. Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation. World J Microbiol Biotechnol 26, 337–351 (2010). https://doi.org/10.1007/s11274-009-0181-5

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  • DOI: https://doi.org/10.1007/s11274-009-0181-5

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