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South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina

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Abstract

A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of “Rio Grande do Sul” (RS) accounts for 90% of Brazilian wines. The state of “Santa Catarina” (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions.

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Acknowledgements

We would like to thank Cantina Santa Augusta, M.K. Alves and A. Bombardelli. This work was supported by “Conselho Nacional de Desenvolvimento e Pesquisa—CNPq” (PEC-PG scholarship), “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—CAPES”, “Empresa Brasileira de Pesquisa Agropecuária—EMBRAPA”, and “Departamento Administrativo de Ciencia, Tecnología e Innovación, COLCIENCIAS (Conv. 512)”.

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Authors and Affiliations

  1. Programa de Pós-graduação em Biologia Celular e Molecular, Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, prédios 43421/43431 - setor IV - Campus do Vale, Caixa Postal 15005, Porto Alegre, RS, 91501-970, Brazil

    Mauricio Ramírez-Castrillón

  2. Grupo de investigación en Micología (GIM), Centro de investigaciones en ciencias básicas ambientales y desarrollo tecnológico (CICBA), Universidad Santiago de Cali, Calle 5 No. 62-00, Cali, Valle del Cauca, Colombia

    Mauricio Ramírez-Castrillón

  3. Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina, Laboratório de Análises de Vinhos e Derivados, Estação Experimental de Videira, Rua João Zardo s/no, Campo Experimental, Videira, SC, 89560-000, Brazil

    Sandra Denise Camargo Mendes

  4. Departament of Microbiology, Immunology and Parasitology, ICBS, Federal University of Rio Grande do Sul, Rua Sarmento Leite, 500, Porto Alegre, RS, 90050-170, Brazil

    Patricia Valente

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  1. Mauricio Ramírez-Castrillón
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  2. Sandra Denise Camargo Mendes
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Correspondence to Mauricio Ramírez-Castrillón.

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Ramírez-Castrillón, M., Mendes, S.D.C. & Valente, P. South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina. World J Microbiol Biotechnol 33, 77 (2017). https://doi.org/10.1007/s11274-017-2244-3

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