Population and oenological characteristics of non-Saccharomyces yeasts associated with grapes of Northwestern Argentina

Yeasts population associated with grapes from Northwest Argentina, a region with a significant vine-growing increase over the past years, was evaluated. Ten species of non- Saccharomyces yeasts were identified from four grape varieties (Malbec, Merlot, Syrah and Torrontes) being Hanseniaspora uvarum...

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Published inArchives of microbiology Vol. 201; no. 2; pp. 235 - 244
Main Authors Mendoza, Lucía M., Vega-Lopez, Guillermo A., Fernández de Ullivarri, Miguel, Raya, Raúl R.
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer Berlin Heidelberg 01.03.2019
Springer Nature B.V
Subjects
Acidity
Aroma
Biochemistry
Biomedical and Life Sciences
Biotechnology
Cell Biology
Culture
Dominant species
Ecology
Genetic variability
Grapes
Hanseniaspora uvarum
Hydrogen sulfide
Life Sciences
Microbial Ecology
Microbiology
Organoleptic properties
Original Paper
Saccharomyces
Starter cultures
Sulfur dioxide
Toxins
Typing
Vitaceae
Wine
Wines
Yeast
Yeasts
Argentina
Strain selection
Native yeasts
Regional wine
Oenological characteristics
Hanseniaspora uvarum
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Summary:Yeasts population associated with grapes from Northwest Argentina, a region with a significant vine-growing increase over the past years, was evaluated. Ten species of non- Saccharomyces yeasts were identified from four grape varieties (Malbec, Merlot, Syrah and Torrontes) being Hanseniaspora uvarum the dominant species. Typing of isolates revealed genetic variability within Hanseniaspora genus and also high variability was observed according to their oenological characteristics. Based on the oenological properties, the most adequate strains as starter cultures were H. uvarum HuT7, HuMe15, HuS16, H. vineae HvT-mc1 and Metschnikowia pulcherrima MpT2/MpT3. These selected yeasts exhibited moderate resistance to SO 2 , reduced values of volatile acidity, null or low production of H 2 S, high levels of enzymes related to aroma and did not produce killer toxins. Further studies using mixed cultures of these non- Saccharomyces strains and S. cerevisiae are needed to validate the contribution of selected indigenous yeasts on wine organoleptic characteristics.
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ISSN:0302-8933
1432-072X
DOI:10.1007/s00203-018-1601-4