PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion

Elena Vadimovna Lоbodina ,И И Супрун ,Natalya Mikhailovna Ageeva ,Ekaterina Adelevna Al-Nakib

doi:10.1051/e3sconf/202128505020

Elena Vadimovna Lоbodina , И И Супрун + Show 2 more

Open Access

https://doi.org/10.1051/e3sconf/202128505020

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Abstract

The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme. On the red and white grapes varieties, based on the morphology of the cells, autochthonous strains belonging to the genus Saccharomyces prevail – 83.3%, what is confirmed by genetic analysis of rDNA ITS region. Restriction analysis showed that all strains of the genus Saccharomyces belong to the species Saccharomyces cerevisiae / S. paradoxus. The percentage of Saccharomyces isolated on the Pervenets Magaracha variety is 86.7%, Krasnostop Anapsky - 80%. The non-Saccharomyces yeast had a product size of 750 bp, presumably of the species Hanseniaspora uvarum.

Highlights

Winemaking in Russian industry is really important
Objects of research: monocultures of yeast isolated from the surface of the grapes varieties Krasnostop Anapsky and Pervenets Magaracha (Rkatsiteli Magarach 124-66-39), isolated in the vineyards of the Temryuk region of the Krasnodar Territory in the amount of 60 pieces
The cultural characteristics of the yeast strains isolated on the basis of the cell morphology of the strains in the group of the genus Saccharomyces had distinctive features from the isolates allocated to the group of non-Saccharomyces

Summary

Introduction

Winemaking in Russian industry is really important. At present, the Krasnodar Territory is the leader among the wine-growing regions of the Russian Federation, whose vineyards area is about 25.5 thousand hectares (30% of all vineyards in the country), the share of harvested grapes is 40% [1]. The production of wines of the "terroir" type is of particular relevance, the organoleptic properties of which are contributed by the grape variety and agroclimatic conditions, and by specific, autochthonous strains of wine yeast. By using the yeasts, which are well-studied and tested with known technological properties strains of the genus Saccharomyces, can guarantee the production of wine with the desired properties.

Results

Conclusion