Abstract
The diversity of yeasts and bacterial species on grapes has been investigated in vineyards worldwide. For winemaking are very important three groups of microorganisms. First two includes acetic acid and lactic acid bacteria; they live and grow normally on grape surface. The third group includes more than 20 detectable genera of yeasts. There are three principal genera found on grapes Hanseniaspora uvarum (Kloeckera apiculata), Metschnikowia pulcherrima (Candida pulcherrima), and Candida stellata or new descripted Candida zemplinina. Aim of this study was investigate of number of three major groups of microorganisms which are important for grapes and winemaking. The number of bacteria on Acetobacter agar (AA) ranged from 1.76 log CFU/mL to 2.80 log CFU/mL. Lactic acid bacteria were counted on MRS agar and the number of detectable colonies ranged from 0.48 log CFU/mL to 2.06 log CFU/mL. Sabouraud dextrose agar (SDA) was used for cultivation of yeast and the number of yeasts ranged from 2.47 log CFU/mL to 2.76 log CFU/mL. For identification of yeast species were used different types of agar media with acid base indicator bromocresol green. Identified 10 yeasts species includes to genus: Candida, Metschnikowia, Pichia, Kluyveromyces, Hanseniaspora, Hansenula, Candida, Debaromyces, Rhodotorula and Saccharomyces. We identified only few bacterial species includes to genus Lactobacillus, Pediococcus, Gluconobacter and Acetobacter.
Highlights
Numerous studies have analyzed the presence of yeast on the surface of grapes and many have indicated that Saccharomyces cerevisiae is present only in very small numbers on healthy grapes (Martini, 1993; Pretorius, 2000)
Grape skin was colonized by different species of bacteria and yeast
The highest level of acetic acid bacteria on AA was found in grape variety Blaufränkisch (2.80 log CFU/mL)
Summary
Numerous studies have analyzed the presence of yeast on the surface of grapes (de Andrés-de Prado et al, 2007; Fleet, 1990) and many have indicated that Saccharomyces cerevisiae is present only in very small numbers on healthy grapes (Martini, 1993; Pretorius, 2000). The grape microflora, varies greatly depending on factors such as geographical location, rainfall and temperature (Longo et al, 1991; Parrish and Carroll, 1985), fungicide use soil type, vineyard age, grape variety and harvesting method (Pretorius et al, 1999; Rosini et al, 1982). Fermentative yeasts include those responsible for wine fermentation, where S. cerevisiae is the most important, but other species (S. bayanus, S. pastorianus and S. paradoxus) may conduct or participate in the process (Josepa, 2000; Arroyo López et al, 2010). The fermentation ability is not a well-defined taxonomic feature and several species may be regarded as weakly fermentative or not (Romano et al, 1997)
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