Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations
by
Chiara Nadai 1,2, Chiara Vendramini 1,2, Milena Carlot 1,2, Christian Andrighetto 3, Alessio Giacomini 1,2,*
and Viviana Corich 1,2
Chiara Nadai 1,2, Chiara Vendramini 1,2, Milena Carlot 1,2, Christian Andrighetto 3, Alessio Giacomini 1,2,* and Viviana Corich 1,2
1
Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, PD, Italy
2
Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14, 31015 Conegliano, TV, Italy
3
Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via S. Gaetano, 74, 36016 Thiene, VI, Italia
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 62; https://doi.org/10.3390/fermentation5030062
Received: 15 June 2019 / Revised: 3 July 2019 / Accepted: 6 July 2019 / Published: 9 July 2019
(This article belongs to the Special Issue New Insights into the Biodiversity and Applications of Saccharomyces cerevisiae)
In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated Saccharomyces cerevisiae (S. cerevisiae) strains. Bark portions and, when present, grape bunches were regularly collected from the same vine plants during the overall sampling period. Each bark portion was added to a synthetic must, while each grape bunch was manually crushed, and fermentations were run to isolate S. cerevisiae strains. All collected yeasts were identified at different species and strain levels to evaluate the genetic variability of S. cerevisiae strains in the two vineyards and strains dynamics. Moreover, bark-associated strains were compared with those isolated from spontaneous fermentations of grapes collected during the two harvests. Regarding the youngest vineyard, no S. cerevisiae was identified on bark and grape surface, highlighting the importance of vine age on yeast colonization. Results reported the isolation of S. cerevisiae from vine bark of the old vineyard at all sampling times, regardless of the presence of the grape bunch. Therefore, this environment can be considered an alternative ecological niche that permanently hosts S. cerevisiae. Bark-associated strains were not found on grape bunches and during pilot-scale vinifications, indicating no significative strain transfer from vine bark to the grape must. Commercial starters were identified as well both in vineyards and during vinifications.
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Keywords:
Saccharomyces cerevisiae; bark; grape; fermentation; community ecology; vineyard isolates; mtDNA analysis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Nadai, C.; Vendramini, C.; Carlot, M.; Andrighetto, C.; Giacomini, A.; Corich, V. Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations. Fermentation 2019, 5, 62.
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