Abstract
The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.
Highlights
In recent years, many wineries have been using selected indigenous yeast strains, which might persist more and dominate over other yeast strains
In the present study, the genetic and phenotypic characteristics of Lebanese indigenous S. cerevisiae wine yeast were evaluated for yeast ecology during spontaneous fermentation, and the indigenous yeast were screened for use as potential starters for the production of wines with regional characteristics
The isolates were initially classified as S. cerevisiae based on colony morphology on WL nutrient media
Summary
Many wineries have been using selected indigenous yeast strains, which might persist more and dominate over other yeast strains. Lebanon has a rich heritage of native grape varieties, such as ‘Merwah’, ‘Obeidi’, ‘Tfeifihi’, ‘Beitamouni’ and ‘Maghdouchi’. The main local grape varieties used in winemaking are ‘Merwah’ and ‘Obeidi’, which have attracted the attention of wine consumers [13]. The presence of such indigenous grape varieties allows the determination of the genetic map of Lebanon. In the present study, the genetic and phenotypic characteristics of Lebanese indigenous S. cerevisiae wine yeast were evaluated for yeast ecology during spontaneous fermentation, and the indigenous yeast were screened for use as potential starters for the production of wines with regional characteristics
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