Abstract
Autochthonous Saccharomyces cerevisiae vineyard populations are important components of the grape/wine system. Besides their direct impact on winemaking, they also constitute an untapped reservoir of genotypes with special technological attributes for the wine industry. Research so far on S. cerevisiae populations has focused on spatial distribution on large scales, yet little is known about the genetic variability of populations within viticultural zones and their temporal genotypic variation. Here, S. cerevisiae populations from different vineyards in Santorini, a small Aegean island, were genotyped and their genetic diversity was assessed within and between vineyards during two consecutive years. Despite the relative geographical isolation of the island, a relatively high genetic diversity was uncovered. The vast majority of genotypes were vineyard-specific, while in one of the vintages, significant differences in the genotypic composition of vineyards were detected. Overall, higher differences were detected between vintages rather than among vineyards. Notably, only four genotypes were common for the two vintages, three of which were commercial S. cerevisiae strains, probably “escapees” from wineries. Nevertheless, the populations of the two vintages were not genetically distinct. Present results highlight the magnitude of genetic diversity in natural wine yeast populations on a small spatial scale, yet the invasion of commercial starters may constitute a potential risk for loss of local yeast biodiversity. However, present results show that industrial strains do not necessarily dominate over the natural strains or their high abundance may be temporary.
Highlights
Saccharomyces cerevisiae has played a major role since ancient times in food bioprocessing, in the production of alcoholic beverages and baking [1]
Vineyard indigenous microbiota has attracted renewed to the increasing for demand wines produced fermentations or by autochthonous yeasts.yeasts
Differences composition and spatial distribution of microbial communities or populations have been described in the composition and spatial distribution of microbial communities or populations have been on large scales km), but100 little is known the respective small scales described on(over large 100 scales, but littleabout is known about the patterns respectiveon patterns on small scales [29]
Summary
Saccharomyces cerevisiae has played a major role since ancient times in food bioprocessing, in the production of alcoholic beverages and baking [1]. China, which harbors the highest genetic diversity in the world [2]. Throughout the centuries, the dispersal of fermentation technology in foods and beverages endorsed yeast selection and multiple domestication events. Human migration and global transportation activities have relaxed biogeographical barriers and accelerated geographical dispersal. Both the environment and historical aspects have shaped its biogeography.
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