The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains
Abstract
:1. Introduction
2. Materials and Methods
2.1. The Isolation of Saccharomyces cerevisiae from Spontaneous Wine Fermentations
2.2. Genotypic Characterization of S. cerevisiae Isolates
2.3. Data Analyses
3. Results and Discussion
3.1. The Biodiversity of S. cerevisiae Isolates from Different Wineries in Consecutive Vintages
3.2. The Persistence of S. cerevisiae Strains in Different Wineries in Consecutive Vintages
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Tanks | ||||||||
---|---|---|---|---|---|---|---|---|
Winemaking Area | Winery Code | Grape Variety | N. | hL | Materials | SO2 (mg/L) | Temperature Control | Monitoring Time (Vintages) |
Brunello di Montalcino (DOCG) | BM | Sangiovese | 1 | 150 | Wood | 25 | Absent | 11 |
Val d’Orcia (Orcia DOC) | OC | Sangiovese Canaiolo Pinot noir | 6 | 50 | Wood | 30 | Present | 10 |
Chianti Classico (DOCG) | CC1 | Sangiovese Canaiolo | 8 | 120 | Wood, steel, concrete | 28 | Absent | 4 |
CC2 | Sangiovese | 8 | 200 | Wood | 30 | Present | 3 |
Winery | Vintage | N. of S. cerevisiae Isolates | Richness | H | e | Strains at Frequency >25% | Strains at Frequency 10–25% | Strains at Frequency <10% |
---|---|---|---|---|---|---|---|---|
BM | 1 | 23 | 10 | 1.94 | 0.84 | 1 | 1 | 8 |
2 | 26 | 11 | 2.10 | 0.87 | 1 | 3 | 7 | |
3 | 20 | 9 | 2.17 | 0.98 | 1 | 5 | 3 | |
4 | 21 | 13 | 2.19 | 0.85 | 1 | - | 12 | |
5 | 30 | 10 | 1.87 | 0.81 | 1 | 1 | 8 | |
6 | 20 | 8 | 1.78 | 0.85 | 2 | 2 | 4 | |
7 | 24 | 9 | 1.66 | 0.75 | 1 | 2 | 6 | |
8 | 36 | 15 | 2.11 | 0.78 | 1 | 1 | 13 | |
9 | 31 | 18 | 2.88 | 0.99 | - | - | 18 | |
10 | 37 | 9 | 1.53 | 0.70 | 2 | - | 7 | |
11 | 38 | 12 | 2.09 | 0.84 | 1 | 3 | 8 | |
OD | 1 | 117 | 10 | 1.88 | 0.82 | 1 | 2 | 7 |
2 | 120 | 2 | 0.44 | 0.63 | 1 | 1 | - | |
3 | 140 | 7 | 1.03 | 0.53 | 2 | - | 5 | |
4 | 120 | 9 | 1.33 | 0.60 | 1 | 1 | 7 | |
5 | 120 | 4 | 0.41 | 0.30 | 1 | - | 3 | |
6 | 100 | 5 | 0.69 | 0.43 | 1 | 1 | 3 | |
7 | 140 | 9 | 1.87 | 0.85 | 1 | 3 | 5 | |
8 | 120 | 10 | 2.00 | 0.87 | 1 | 3 | 6 | |
9 | 140 | 9 | 1.29 | 0.59 | 1 | 2 | 6 | |
10 | 140 | 6 | 0.67 | 0.42 | 1 | 1 | 4 | |
CC1 | 1 | 137 | 11 | 1.40 | 0.58 | 1 | 2 | 8 |
2 | 134 | 9 | 1.83 | 0.83 | 1 | 4 | 4 | |
3 | 126 | 4 | 0.68 | 0.49 | 1 | 1 | 2 | |
4 | 114 | 5 | 0.63 | 0.46 | 1 | 1 | 1 | |
CC2 | 1 | 94 | 7 | 0.98 | 0.51 | 1 | 1 | 5 |
2 | 144 | 6 | 1.67 | 0.93 | 1 | 5 | - | |
3 | 124 | 11 | 2.05 | 0.86 | 1 | 3 | 7 |
Winery | H | Evenness |
---|---|---|
BM | 2.03 ± 0.22 a | 0.84 ± 0.07 a |
OC | 1.11 ± 0.30 b | 0.60 ± 0.09 b |
CC1 | 1.36 ± 0.30 b | 0.59 ± 0.12 ab |
CC2 | 1.57 ± 0.33 ab | 0.77 ± 0.10 ab |
Strain | Vintage | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |
BM-I | 8.8 | 26.9 | - | - | - | - | 50 | - | - | - | - |
BM-II | 4.3 | - | 10 | - | - | - | - | - | - | - | - |
BM-III | 4.3 | - | - | - | 9.9 | - | - | - | - | - | - |
BM-IV | 8.8 | - | - | 9.4 | - | - | - | - | - | - | - |
BM-V | - | 3.8 | 25 | - | - | - | - | 2.7 | 3.3 | 5.4 | 1.5 |
BM-VI | - | 3.8 | 5 | 38.3 | 6.6 | 30 | 4.1 | 44.4 | 6.6 | 37.8 | 45 |
BM-VII | - | 19.2 | 10 | - | - | - | - | - | - | - | - |
BM-VIII | - | 3.8 | - | 4.7 | - | - | - | - | - | - | - |
BM-IX | - | 11.5 | 15 | - | 3.3 | - | - | - | - | - | - |
BM-X | - | - | 15 | - | - | 10 | - | - | - | 2.7 | - |
BM-XI | - | - | - | - | - | 10 | - | 2.7 | - | - | - |
BM-XII | - | - | - | - | - | - | - | - | 6.6 | 2.7 | - |
BM-XIII | - | - | - | - | - | 5 | 4.1 | 13.5 | - | - | - |
BM-XIV | - | - | - | - | - | - | 12.3 | 2.7 | - | - | - |
BM-XV | - | - | - | - | - | - | - | 5.4 | 9.7 | 37.8 | 3 |
BM-XVI | - | - | - | - | - | - | - | 5.4 | - | - | 8 |
BM-XVII | - | - | - | - | - | - | - | 2.7 | 13.2 | - | 8 |
BM-XVIII | - | - | - | - | - | - | 4.1 | 2.7 | - | - | - |
BM-XIX | - | - | - | - | - | - | - | 2.7 | - | - | 1.5 |
BM-XX | - | - | - | - | - | - | - | - | 3.3 | 2.7 | 8 |
BM-XXI | - | - | - | - | - | - | - | - | - | 2.7 | 3 |
OC-I | 0.7 | - | 1.6 | 15.7 | - | - | - | - | 22.9 | 1.9 | |
OC-II | - | - | - | - | 0.8 | 2.9 | - | - | - | - | |
OC-III | 16.9 | - | 1.6 | 7.8 | 3.1 | 10.3 | 3 | 9 | |||
OC-IV | 6.3 | 16 | 27.8 | 5.5 | 5.6 | - | 5.9 | 2.8 | 12.9 | 10 | |
OC-V | 7 | - | - | 1.2 | - | - | - | - | - | - | |
OC-VI | 7.8 | - | 3.4 | 1.8 | - | - | - | - | - | - | |
OC-VII | 3.1 | - | 2.5 | 6.8 | - | - | - | - | - | - | |
OC-VIII | 14.8 | 4 | 62.3 | 60 | 90.5 | 81.7 | - | - | 0.7 | - | |
OC-IX | 1.3 | - | - | - | - | - | 22.1 | 23 | 2.9 | 1.7 | |
OC-X | - | - | - | 0.6 | - | - | 7.1 | - | - | - | |
OC-XI | - | - | - | - | - | - | - | 2.4 | 31 | 20.2 | |
OC-XII | - | - | - | - | - | - | 12.1 | 6.3 | 3.6 | 2.1 | |
OC-XIII | - | - | - | - | - | - | 13 | - | 0.7 | 1.4 | |
OC-XIV | - | - | - | - | - | - | - | 17.4 | 55 | 82.9 |
Strain | Vintage | |||
---|---|---|---|---|
1 | 2 | 3 | 4 | |
CC1-I | 15 | 12.5 | 4.5 | - |
CC1-II | 3 | - | 81 | 13 |
CC1-III | 51.5 | 31.6 | 10 | - |
CC1-IV | 8.8 | 1.4 | - | - |
CC1-V | 0.8 | 2.8 | - | - |
CC1-VI | 1.4 | 13.8 | - | 80 |
CC1-VII | - | 16.8 | 4.5 | 7 |
CC2-I | 71 | 12.5 | 14.5 | |
CC2-II | 1 | 12.5 | 32 | |
CC2-III | 1 | - | 2.5 | |
CC2-IV | - | 12.5 | 12 |
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Granchi, L.; Ganucci, D.; Buscioni, G.; Mangani, S.; Guerrini, S. The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains. Fermentation 2019, 5, 86. https://doi.org/10.3390/fermentation5040086
Granchi L, Ganucci D, Buscioni G, Mangani S, Guerrini S. The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains. Fermentation. 2019; 5(4):86. https://doi.org/10.3390/fermentation5040086
Chicago/Turabian StyleGranchi, Lisa, Donatella Ganucci, Giacomo Buscioni, Silvia Mangani, and Simona Guerrini. 2019. "The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains" Fermentation 5, no. 4: 86. https://doi.org/10.3390/fermentation5040086
APA StyleGranchi, L., Ganucci, D., Buscioni, G., Mangani, S., & Guerrini, S. (2019). The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains. Fermentation, 5(4), 86. https://doi.org/10.3390/fermentation5040086