Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León

Abstract ‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to cor...

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Autores principales:	Isora González-Alonso, Michelle Elisabeth Walker, María-Eva Pascual-Vallejo, Gérmán Naharro-Carrasco, Vladimir Jiranek
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/610a7ae791164c049860d71fb4374475
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spelling	oai:doaj.org-article:610a7ae791164c049860d71fb43744752021-12-02T13:30:34ZCapturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León10.1038/s41598-021-83123-12045-2322https://doaj.org/article/610a7ae791164c049860d71fb43744752021-02-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-83123-1https://doaj.org/toc/2045-2322Abstract ‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fingerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identified by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identified amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing five strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter cultures.Isora González-AlonsoMichelle Elisabeth WalkerMaría-Eva Pascual-VallejoGérmán Naharro-CarrascoVladimir JiranekNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Isora González-Alonso Michelle Elisabeth Walker María-Eva Pascual-Vallejo Gérmán Naharro-Carrasco Vladimir Jiranek Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
description	Abstract ‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fingerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identified by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identified amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing five strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter cultures.
format	article
author	Isora González-Alonso Michelle Elisabeth Walker María-Eva Pascual-Vallejo Gérmán Naharro-Carrasco Vladimir Jiranek
author_facet	Isora González-Alonso Michelle Elisabeth Walker María-Eva Pascual-Vallejo Gérmán Naharro-Carrasco Vladimir Jiranek
author_sort	Isora González-Alonso
title	Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
title_short	Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
title_full	Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
title_fullStr	Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
title_full_unstemmed	Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
title_sort	capturing yeast associated with grapes and spontaneous fermentations of the negro saurí minority variety from an experimental vineyard near león
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/610a7ae791164c049860d71fb4374475
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Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León

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