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Open AccessArticle

Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

Department of Agricultural Science, University of Sassari, 07100 Sassari, Italy
UR Œnologie EA 4577, USC 1366 INRA, University of Bordeaux, Villenave d’Ornon, 33882 Bordeaux, France
Faculty of Agricultural Sciences-CRFA, Lebanese University, Ghazir, Lebanon
Lebanese Agricultural Research Institute (LARI), 90-1965 Fanar, Lebanon
Author to whom correspondence should be addressed.
Microorganisms 2019, 7(11), 492;
Received: 10 October 2019 / Revised: 23 October 2019 / Accepted: 24 October 2019 / Published: 26 October 2019
The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation. View Full-Text
Keywords: native yeast; spontaneous fermentation; genotype–phenotype diversity; regional wine native yeast; spontaneous fermentation; genotype–phenotype diversity; regional wine
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MDPI and ACS Style

Feghali, N.; Albertin, W.; Tabet, E.; Rizk, Z.; Bianco, A.; Zara, G.; Masneuf-Pomarede, I.; Budroni, M. Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine. Microorganisms 2019, 7, 492.

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