Abstract
Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective.
Highlights
The use of select commercial Saccharomyces cerevisiae strains has been a common practice for wine production mostly since the end of the 20th century
The microsatellite profiles of the commercial active dry yeast (ADY) used in the three winery experiments, as well as fermentation isolates, were determined
The purchase of ADY is an important cost for wineries and is mostly relevant to achieve constant and controlled fermentations
Summary
The use of select commercial Saccharomyces cerevisiae strains has been a common practice for wine production mostly since the end of the 20th century. Recent winery-based studies have shown very interesting results on the presence and/or dominance of indigenous versus commercial S. cerevisiae strains [1,2,3,4,5,6,7]. Recent studies on the dominance of different inoculated strains have mostly been carried out on mixed fermentations with non-Saccharomyces yeasts and S. cerevisiae with the aim of understanding the behavior and interactions of strains throughout the fermentation process [11,12,13,14]. Simple sequence repeat (SSR) markers are powerful biomolecular tools for the differentiation of yeast strains [17] The development of these techniques has led to the study of population dynamics during fermentation and has opened the possibility to understand the complex roles of microorganisms in wine fermentation [1,18]. The presence of the added ADY during fermentation was monitored using microsatellite or SSR markers
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