2012 ; 22(7):
|Author||Erhu Li, Chuanhe Liu, Yanlin Liu|
|Affiliation||College of Enology, Northwest A&F University/ Research Centre for Viti-Viniculture of Shaanxi Province, Yangling, Shaanxi, China|
|Title||Evaluation of Yeast Diversity During Wine Fermentations with Direct Inoculation and pied de cuve Method at an Industrial Scale|
J. Microbiol. Biotechnol.2012 ; 22(7):
|Abstract||The diversity and composition of yeast populations may
greatly impact wine quality. This study investigated the
yeast microbiota in two different types of wine fermentations:
direct inoculation of a commercial starter versus pied de
cuve method at an industrial scale. The pied de cuve
fermentation entailed growth of the commercial inoculum
used in the direct inoculation fermentation for further
inoculation of additional fermentations. Yeast isolates were
collected from different stages of wine fermentation and
identified to the species level using Wallersterin Laboratory
nutrient (WLN) agar followed by analysis of the 26S
rDNA D1/D2 domain. Genetic characteristics of the
Saccharomyces cerevisiae strains were assessed by a rapid
PCR-based method, relying on the amplification of
interdelta sequences. A total of 412 yeast colonies were
obtained from all fermentations and eight different WL
morphotypes were observed. Non-Saccharomyces yeast
mainly appeared in the grape must and at the early stages
of wine fermentation. S. cerevisiae was the dominant
yeast species using both fermentation techniques. Seven
distinguishing interdelta sequence patterns were found
among S. cerevisiae strains, and the inoculated commercial
starter, AWRI 796, dominated all stages in both direct
inoculation and pied de cuve fermentations. This study
revealed that S. cerevisiae was the dominant species and
an inoculated starter could dominate fermentations with
the pied de cuve method under controlled conditions.|
|Keywords||yeast ecology, S. cerevisiae, interdelta typing, pied de cuve|
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