Artículo
Isolation and identification of native yeasts from the spontaneous fermentation of grape musts
Gerard, Liliana Mabel; Corrado, María Belén; Davies, Cristina Verónica; Soldá, Carina Alejandra; Dalzotto, María Gabriela
; Esteche, Sofía Magalí
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
08/2023
Editorial:
Springer
Revista:
Archives of Microbiology
ISSN:
0302-8933
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the sponta-neous fermentation of Tannat and Marselan grape musts collected from Concordia (Entre Ríos, Argentina) over 2019, 2020,and 2021 vintages. The evolution of these fermentative processes was carried out by measuring total soluble solids, total acidity, volatile acidity, pH, ethanol concentration, and total carbon content. Isolated Saccharomyces and non-Saccharomyces yeasts were identifed based on colony morphology in WL medium, 5.8S-ITS-RFLP analysis, and 26S rDNA D1/D2 gene sequencing. Two hundred and ten yeast colonies were isolated and identifed as Pichia kudriavzevii, Saccharomyces cerevisiae, Hanseniaspora uvarum, Metschnikowia pulcherrima, Candida albicans, Candida parapsilosis, Pichia occidentalis,Pichia bruneiensis, Hanseniaspora opuntiae, Issatchenkia terricola, and Hanseniaspora vineae. P. kudriavzevii isolatedfrom all vintages was associated with the spontaneous fermentation of grape musts from the Concordia region.
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Citación
Gerard, Liliana Mabel; Corrado, María Belén; Davies, Cristina Verónica; Soldá, Carina Alejandra; Dalzotto, María Gabriela; et al.; Isolation and identification of native yeasts from the spontaneous fermentation of grape musts; Springer; Archives of Microbiology; 205; 9; 8-2023; 1-14
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