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Microorganisms
Volume 9
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10.3390/microorganisms9010019
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Article

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

by
Hajnalka Csoma
1,
Zoltán Kállai
2,
Zsuzsa Antunovics
1,
Kinga Czentye
1 and
Matthias Sipiczki
1,*
1
Department of Genetics and Applied Microbiology, University of Debrecen, 4032 Debrecen, Hungary
2
Research Institute for Viticulture and Oenology, 3915 Tokaj, Hungary
*
Author to whom correspondence should be addressed.
Microorganisms 2021, 9(1), 19; https://doi.org/10.3390/microorganisms9010019
Submission received: 29 November 2020 / Revised: 18 December 2020 / Accepted: 19 December 2020 / Published: 23 December 2020
(This article belongs to the Special Issue Wine Yeast 1.0)
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Abstract

The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment. As the conditions in the fermenting juice gradually become inhibitory for most species, they are rapidly overgrown by the more adaptable Saccharomyces strains, which then complete the fermentation. However, there are environmental factors that even Saccharomyces cannot cope with. We show that when the sugar content is extremely high, osmotolerant yeasts, usually considered as “spoilage yeasts“, ferment the must. The examination of the yeast biota of 22 botrytised Tokaj Essence wines of sugar concentrations ranging from 365 to 752 g∙L−1 identified the osmotolerant Zygosaccharomyces rouxii, Candida (Starmerella) lactis-condensi and Candida zemplinina (Starmerella bacillaris) as the dominating species. Ten additional species, mostly known as osmotolerant spoilage yeasts or biofilm-producing yeasts, were detected as minor components of the populations. The high phenotypical and molecular (karyotype, mtDNA restriction fragment length polymorphism (RFLP) and microsatellite-primed PCR (MSP-PCR)) diversity of the conspecific strains indicated that diverse clones of the species coexisted in the wines. Genetic segregation of certain clones and interactions (antagonism and crossfeeding) of the species also appeared to shape the fermenting yeast biota.
Keywords: yeast; Zygosaccharomyces; Candida; wine; fermentation; osmotolerant; genetic diversity; antagonism; Tokaj yeast; Zygosaccharomyces; Candida; wine; fermentation; osmotolerant; genetic diversity; antagonism; Tokaj

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MDPI and ACS Style

Csoma, H.; Kállai, Z.; Antunovics, Z.; Czentye, K.; Sipiczki, M. Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms 2021, 9, 19. https://doi.org/10.3390/microorganisms9010019

AMA Style

Csoma H, Kállai Z, Antunovics Z, Czentye K, Sipiczki M. Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms. 2021; 9(1):19. https://doi.org/10.3390/microorganisms9010019

Chicago/Turabian Style

Csoma, Hajnalka, Zoltán Kállai, Zsuzsa Antunovics, Kinga Czentye, and Matthias Sipiczki. 2021. "Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)" Microorganisms 9, no. 1: 19. https://doi.org/10.3390/microorganisms9010019

APA Style

Csoma, H., Kállai, Z., Antunovics, Z., Czentye, K., & Sipiczki, M. (2021). Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms, 9(1), 19. https://doi.org/10.3390/microorganisms9010019

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