Wine Yeasts Selection: Laboratory Characterization and Protocol Review.

Rossana Sidari,Andrea Puškárová,Matej Planý,Mária Bučková,Blanka Tobolková,Domenico Pangallo,Katarína Ženišová,Tereza Cabicarová,Elena Belajová,Tomáš Kuchta

doi:10.3390/microorganisms9112223

Abstract

Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines’ microbial terroir identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous Saccharomyces and non-Saccharomyces strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use. Autochthonous wine yeasts from different areas of Slovakia were identified and tested, in the form of colonies grown either on nutrient agar plates or in grape must micro-fermentations, for technological and qualitative enological characteristics. Based on the combined results, Saccharomyces cerevisiae PDA W 10, Lachancea thermotolerans 5-1-1 and Metschnikowia pulcherrima 125/14 were selected as potential wine starters. This paper, as a mixture of experimental and review contributions, provides a compendium of methods used to select autochthonous wine yeasts. Thanks to the presence of images, this compendium could guide other researchers in screening their own yeast strains for wine production.

Highlights

IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
This paper provides a compendium of up-to-date, complementary, and reliable methods for this purpose, including an outline of an experimentally verified approach for results evaluation and synthesis of conclusions
Eighteen Restriction Fragment Length Polymorphism (RFLP) patterns were observed; different profiles were assigned to strains belonging to the same species

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Wine reflects the specificity of a terroir, including the microbial terroir [1]. This is true in spontaneous fermentation by native wine yeasts that expose winemakers to well-known complications. Most winemakers prefer to make use of commercial Saccharomyces cerevisiae starters, which guarantee predictability and reproducibility of the wines. The extensive use of worldwide-distributed commercial starters leads to organoleptic flattening and uniformization of the wines

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