Abstract
Pure selected cultures of Saccharomyces cerevisiae starters are regularly used in the wine industry. A survey of S. cerevisiae populations during red wine fermentations was performed in order to evaluate the influence of oenological additives on the implantation of the inoculated strain. Pilot scale fermentations (500 L) were conducted with active dry yeast (ADY) and other commercial oenological additives, namely two commercial fermentation activators and two commercial tannins. Six microsatellite markers were used to type S. cerevisiae strains. The methodology proved to be very discriminating as a great diversity of wild strains (48 genotypes) was detected. Statistical analysis confirmed a high detection of the inoculated commercial strain, and for half the samples an effective implantation of ADY (over 80 %) was achieved. At late fermentation time, ADY strain implantation in fermentations conducted with commercial additives was lower than in the control. These results question the efficacy of ADY addition in the presence of other additives, indicating that further studies are needed to improve knowledge on oenological additives’ use.
This is a preview of subscription content, log in via an institution to check access.
References
Baleiras-Couto MM, Reizinho RG, Duarte FL (2005) Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations. Int J Food Microbiol 102:49–56. doi:10.1016/j.ijfoodmicro.2005.01.005
Barrajón N, Arévalo-Villena M, Rodríguez-Aragón LJ, Briones A (2009) Ecological study of wine yeast in inoculated vats from La Mancha region. Food Control 20:778–783
Beltran G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A (2002) Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Syst Appl Microbiol 25:287–293
Constantí M, Poblet M, Arola L, Mas A, Guillamon JM (1997) Analysis of yeast populations during alcoholic fermentation in a newly established winery. Am J Enol Vitic 48:339–342
Contreras A, García V, Salinas F, Urzúa U, Ganga MA, Martínez C (2012) Identification of genes related to nitrogen uptake in wine strains of Saccharomyces cerevisiae. World J Microbiol Biotechnol 28:1107–1113. doi:10.1007/s11274-011-0911-3
Delteil D (2001) Aspects pratiques du levurage en conditions méditerranéennes. Technique d’inoculation et rapport entre population sélectionnée et population indigène. Rev Fr Oenol 189:14–19
Feuillat M, Guerreau J (1996) Les nouveaux activateurs de la fermentation alcoolique. Bull OIV 789–790:988–998
Finkeistein M, Tucker HG, Veeh JA (2000) Conservative confidence intervals for a single parameter Commun Stat-Theory. Methods 29:1911–1928
Franco-Duarte R, Umek L, Zupan B, Schuller D (2009) Computational approaches for the genetic and phenotypic characterization of a Saccharomyces cerevisiae wine yeast collection. Yeast 26:675–692
Frezier V, Dubourdieu D (1991) Incidence du levurage sur l’écologie des souches de Saccharomyces cerevisiae au cour de la vinification dans deux crus du Bordelais. J Int Sc Vigne Vin 25:63–70
González-Techera A, Jubany S, Carrau FM, Gaggero C (2001) Differentiation of industrial wine yeast strains using microsatellite markers. Lett Appl Microbiol 33:71–75
Lim SH, Darah I, Jain K (2006) Antimicrobial activities of tannins extracted from Rhizophora apiculata barks. J Trop For Sci 18:59–65
Montgomery DC, Runger GC (2003) Applied statistics and probability for engineers, 3rd edn. Wiley, New York
Mortimer R, Polsinelli M (1999) On the origins of wine yeast. Res Microbiol 150:199–204
Pérez MA, Gallego FJ, Martinéz I, Hidalgo P (2001) Detection, distribution and selection of microsatellites (SSRs) in the genome of the yeast Saccharomyces cerevisiae as molecular markers. Lett Appl Microbiol 33:461–466
Querol A, Barrio E, Huerta T, Ramon D (1992) Molecular monitoring of wine fermentations conducted by active dry yeast strains. Appl Environ Microbiol 58:2948–2953
Renouf V, Miot-Sertier C, Strehaiano P, Lonvaud-Funel A (2006) Global survey of the microbial ecosystem during alcoholic fermentation in winemaking. J Int Sci Vigne Vin 40:101–116
Rodriguez-Porrata B, Novo M, Guillamon J, Rozes N, Mas A, Otero RC (2008) Vitality enhancement of the rehydrated active dry wine yeast. Int J Food Microbiol 126:116–122
Sampaio JP, Gadanho M, Santos S, Duarte FL, Pais C, Fonseca A, Fell JW (2001) Polyphasic taxonomy of the basidiomycetous yeast genus Rhodosporidium: Rhodosporidium kratochvilovae and related anamorphic species. Int J Syst Evol Microbiol 51:687–697
Santamaría P, Garijo TP, López R, Tenorio C, Gutierrez AR (2005) Analysis of yeast population during spontaneous alcoholic fermentation: effect of the age of the cellar and the practice of inoculation. Int J Food Microbiol 103:49–56
Scalbert A (1991) Antimicrobial properties of tannins. Phytochem 30:3875–3883
Schuller D, Casal M (2007) The genetic structure of fermentative vineyard-associated Saccharomyces cerevisiae populations revealed by microsatellite analysis. Antonie Van Leeuwenhoek 91:137–150
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Duarte, F.L., Alves, A.C., Alemão, M.F. et al. Influence of red wine fermentation oenological additives on inoculated strain implantation. World J Microbiol Biotechnol 29, 1139–1144 (2013). https://doi.org/10.1007/s11274-013-1272-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11274-013-1272-x