Abstract
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.
Highlights
Saccharomyces cerevisiae (S. cerevisiae) is a type of yeast that performs alcohol fermentation and is widely used as a fermentation starter
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts
This study focused on the isolation of yeasts and lactic acid bacteria representing the given vineyard
Summary
Saccharomyces cerevisiae (S. cerevisiae) is a type of yeast that performs alcohol fermentation and is widely used as a fermentation starter. The isolation of natural S. cerevisiae is generally carried out from must be fermented by spontaneous fermentation (Versavaud et al, 1995; Valero et al, 2007; Clavijo, Calderón and Paneque, 2010; Cordero-Bueso et al, 2011; Viel et al, 2017; Crosato et al, 2018), suggesting that S. cerevisiae is common on grapes. The diversity and quantity on grapes always vary depending on the variety, stage of ripening, terroir, vintage, vineyard age, soil type, the geographical location of the vineyard, climatic conditions, diseases, pests, and vineyard work used (Pretorius, 2000; Mannazzu, Clementi and Ciani, 2002; Valero et al, 2007; Barata, Malfeito-Ferreira and Loureiro, 2012; Setati et al, 2012; Bokulich et al, 2014)
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