Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fingerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identified by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identified amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing five strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter cultures.
González-Alonso, Isora
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Walker, Michelle Elisabeth
5e8a98ce-9e08-409a-99e4-a0b96a490940
Pascual-Vallejo, María Eva
e30b4c7f-1945-460e-886d-3de5027efe92
Naharro-Carrasco, Gérmán
cf8d37d7-6180-4bed-9313-b634e671337a
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
December 2021
González-Alonso, Isora
d462979d-1549-45da-867c-01454cde4d5d
Walker, Michelle Elisabeth
5e8a98ce-9e08-409a-99e4-a0b96a490940
Pascual-Vallejo, María Eva
e30b4c7f-1945-460e-886d-3de5027efe92
Naharro-Carrasco, Gérmán
cf8d37d7-6180-4bed-9313-b634e671337a
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
González-Alonso, Isora, Walker, Michelle Elisabeth, Pascual-Vallejo, María Eva, Naharro-Carrasco, Gérmán and Jiranek, Vladimir
(2021)
Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León.
Scientific Reports, 11 (1), [3748].
(doi:10.1038/s41598-021-83123-1).
Abstract
‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fingerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identified by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identified amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing five strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter cultures.
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Published date: December 2021
Additional Information:
Funding Information:
Funding was provided by the Confederation of Rural Development Centers/ “Valdecea” Center under the frame-work of the Ministry of Ecological Transition, Spain. We gratefully acknowledge Melgarajo S.A. for the use of their experimental vineyard containing Negro Saurí. Special thanks to Itacyl Woody and Horticultural Crop Unit for data on vineyard management, Dr Alejandro Vicente Castro for the winemaking of the experimental wine Negro Saurí, Dr José María Heras Manso (Lallemand Oenology) for providing Cross Evolution and Dr Pedro José Gómez de Nova and Sergio Llamazares for assistance with molecular methods. VJ was supported in part by ARC Project (IC170100008). MW and VJ were supported by Wine Australia projects (incl. UA 1803-2.1).
Publisher Copyright:
© 2021, The Author(s).
Identifiers
Local EPrints ID: 482704
URI: http://eprints.soton.ac.uk/id/eprint/482704
ISSN: 2045-2322
PURE UUID: a4029d00-bcf3-4bab-b64a-2f742661c133
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Date deposited: 11 Oct 2023 16:53
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Isora González-Alonso
Author:
Michelle Elisabeth Walker
Author:
María Eva Pascual-Vallejo
Author:
Gérmán Naharro-Carrasco
Author:
Vladimir Jiranek
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