Skip to main content
SpringerLink
Log in

From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar

  • Original Paper
  • Published:
World Journal of Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape variety called “Uva di Troia”, monitoring the natural diversity from the grape berries to wine during a vintage. Grapes were collected in vineyards from two different geographical areas and spontaneous alcoholic fermentations (AFs) were performed. Different restriction profiles of ITS–5.8S rDNA region, corresponding to Saccharomyces cerevisiae, Issatchenkia orientalis, Metschnikowia pulcherrima, Hanseniaspora uvarum, Candida zemplinina, Issatchenkia terricola, Kluyveromyces thermotolerans, Torulaspora delbrueckii, Metschnikowia chrysoperlae, Pichia fermentans, Hanseniaspora opuntiae and Hanseniaspora guilliermondii, were observed. The yeast occurrences varied significantly from both grape berries and grape juices, depending on the sampling location. Furthermore, samples collected at the end of AF revealed the great predominance of Saccharomyces cerevisiae, with a high intraspecific biodiversity. This is the first report on the population dynamics of ‘cultivable’ microbiota diversity of “Uva di Troia” cultivar from the grape to the corresponding wine (“Nero di Troia”), and more general for Southern Italian oenological productions, allowing us to provide the basis for an improved management of wine yeasts (with both non-Saccharomyces and Saccharomyces) for the production of typical wines with desired unique traits. A certain geographical-dependent variability has been reported, suggesting the need of local based formulation for autochthonous starter cultures, especially in the proportion of the different species/strains in the design of mixed microbial preparations.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Barata A, Malfeito-Ferreira M, Loureiro V (2012) The microbial ecology of wine grape berries. Int J Food Microbiol 153:243–259

    Article  CAS  Google Scholar 

  • Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int J Food Microbiol 122:312–320

    Article  CAS  Google Scholar 

  • Bezerra-Bussoli C, Baffi MA, Gomes E, Da-Silva R (2013) Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery. Curr Microbiol 67:356–361

    Article  CAS  Google Scholar 

  • Bokulich NA, Thorngate JH, Richardson PM, Mills DA (2014) Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate. Proc Natl Acad Sci USA 111:E139–E148

    Article  CAS  Google Scholar 

  • Capece A, Romaniello R, Siesto G, Romano P (2012) Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”. Food Microbiol 31:159–166

    Article  CAS  Google Scholar 

  • Capozzi V, Russo P, Beneduce L et al (2010) Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines. Lett Appl Microbiol 50:327–334

    Article  CAS  Google Scholar 

  • Capozzi V, Russo P, Ladero V et al (2012) Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. Front Microbiol 3:122

    Google Scholar 

  • Capozzi V, Garofalo C, Chiriatti MA et al (2015) Microbial terroir and food innovation: the case of yeast biodiversity in wine. Microbiol Res 181:75–83

    Article  CAS  Google Scholar 

  • Cappello MS, Stefani D, Grieco F et al (2008) Genotyping by amplified fragment length polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine. Int J Food Microbiolo 127:241–245

    Article  CAS  Google Scholar 

  • Ciani M, Beco L, Comitini F (2006) Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol 108:239–245

    Article  CAS  Google Scholar 

  • Ciani M, Comitini F, Mannazzu I, Domizio P (2010) Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res 10:123–133

    Article  CAS  Google Scholar 

  • Comitini F, Gobbi M, Domizio P et al (2011) Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873–882

    Article  CAS  Google Scholar 

  • Cordero-Bueso G, Arroyo T, Serrano A et al (2011) Influence of the farming system and vine variety on yeast communities associated with grape berries. Int J Food Microbiol 145:132–139

    Article  Google Scholar 

  • Csoma H, Zakany N, Capece A et al (2010) Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis. Int J Food Microbiol 140:239–248

    Article  CAS  Google Scholar 

  • De Benedictis M, Bleve G, Grieco F et al (2011) An optimized procedure for the enological selection of non-Saccharomyces starter cultures. Antonie Van Leeuwenhoek 99:189–200

    Article  Google Scholar 

  • Di Maio S, Polizzotto G, Di Gangi E et al (2012) Biodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential. PLoS One 7:e30428

    Article  Google Scholar 

  • Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49(1):329–337

    Article  CAS  Google Scholar 

  • Fleet GH (2008) Wine yeasts for the future. FEMS Yeast Res 8:979–995

    Article  CAS  Google Scholar 

  • Garofalo C, El Khoury M, Lucas P et al (2015) Autochthonous starter cultures and indigenous grape variety for regional wine production. J Appl Microbiol 118:1395–1408

    Article  CAS  Google Scholar 

  • Grieco F, Tristezza M, Vetrano C et al (2010) Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines. Ann Microbiol 61:67–73

    Article  Google Scholar 

  • Hammer Ø, Harper DAT, Ryan PD (2001) PAST: paleontological statistics software package for education and data analysis. Palaeontol Electron 4:1–9

    Google Scholar 

  • International Organization of Vine and Wine (2010) Definition of vitivinicultural ‘‘terroir’’. OIV/VITI 333/2010 Resolution, Tbilisi, 25th June 2010

  • Jolly NP, Varela C, Pretorius IS (2014) Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res 14:215–237

    Article  CAS  Google Scholar 

  • Legras J-L, Karst F (2003) Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation. FEMS Microbiol Lett 221:249–255

    Article  CAS  Google Scholar 

  • Nisiotou AA, Spiropoulos AE, Nychas G-JE (2007) Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations. Appl Environ Microbiol 73:6705–6713

    Article  CAS  Google Scholar 

  • Ocón E, Gutiérrez AR, Garijo P et al (2010) Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time. Food Microbiol 27:1023–1027

    Article  Google Scholar 

  • Oro L, Ciani M, Comitini F (2014) Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts. J Appl Microbiol 116:1209–1217

    Article  CAS  Google Scholar 

  • Prakitchaiwattana CJ, Fleet GH, Heard GM (2004) Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Res 4:865–877

    Article  CAS  Google Scholar 

  • Romano P, Fiore C, Paraggio M et al (2003a) Function of yeast species and strains in wine flavour. Int J Food Microbiol 86:169–180

    Article  CAS  Google Scholar 

  • Romano P, Granchi L, Caruso M et al (2003b) The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance. Int J Food Microbiol 86:163–168

    Article  CAS  Google Scholar 

  • Tofalo R, Chaves-López C, Di Fabio F et al (2009) Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. Int J Food Microbiol 130:179–187

    Article  CAS  Google Scholar 

  • Tristezza M, Gerardi C, Logrieco A, Grieco F (2009) An optimized protocol for the production of interdelta markers in Saccharomyces cerevisiae by using capillary electrophoresis. J Microbiol Methods 78:286–291

    Article  CAS  Google Scholar 

  • Tristezza M, Vetrano C, Bleve G et al (2012) Autochthonous fermentation starters for the industrial production of Negroamaro wines. J Ind Microbiol Biotechnol 39:81–92

    Article  CAS  Google Scholar 

  • Tristezza M, Vetrano C, Bleve G et al (2013) Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy. Food Microbiol 36:335–342

    Article  CAS  Google Scholar 

  • Tristezza M, Fantastico L, Vetrano C et al (2014) Molecular and technological characterization of Saccharomyces cerevisiae strains isolated from natural fermentation of Susumaniello grape must in Apulia, Southern Italy. Int J Microbiol 2014:897428

    Article  Google Scholar 

  • Urso R, Rantsiou K, Dolci P et al (2008) Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Res 8:1053–1062

    Article  CAS  Google Scholar 

  • Zott K, Miot-Sertier C, Claisse O et al (2008) Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking. Int J Food Microbiol 125:197–203

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was supported by the Apulian Region in the framework of Project 6N7AD82 “Autochthonous2Autochthonous: risorse microbiologiche per vini in purezza da vitigni autoctoni (e per produzioni biologiche” and “Biotecnologie degli alimenti per l’innovazione e la competitività delle principali filiere regionali: estensione della conservabilità e aspetti funzionali (BiotecA)”. Vittorio Capozzi is supported by a grant by the Apulian Region in the framework of ‘FutureInResearch’ program (practice code 9OJ4W81).

Author information

Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71100, Foggia, Italy

    Carmela Garofalo, Giuseppe Spano & Vittorio Capozzi

  2. Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, Lecce, Italy

    Mariana Tristezza & Francesco Grieco

Authors
  1. Carmela Garofalo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mariana Tristezza
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Francesco Grieco
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Giuseppe Spano
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Vittorio Capozzi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Giuseppe Spano.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Figure S1

Frequency (%) of different yeasts species isolated from grape berries of “Uva di Troia”, during vintages 2012. Open bars, Ascoli Satriano vineyards; black bars, Lucera vineyards; light grey bars, total yeast identified. Different letters in superscript bars indicate statistical significance (One-way ANOVA, Turkey test P < 0.005) (JPEG 34 kb)

Figure S2

Frequency (%) of different yeasts species isolated from spontaneous fermentation of grape juice of “Uva di Troia”, during vintages 2012. Open bars, Ascoli Satriano vineyards; black bars, Lucera vineyards; light grey bars, total yeast identified. Different letters in superscript bars indicate statistical significance (One-way ANOVA, Turkey test P < 0.005) (JPEG 54 kb)

Supplementary material 3 (DOCX 23 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Garofalo, C., Tristezza, M., Grieco, F. et al. From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar. World J Microbiol Biotechnol 32, 59 (2016). https://doi.org/10.1007/s11274-016-2017-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s11274-016-2017-4

Keywords

Search

Navigation