IRNASUS   26003
INSTITUTO DE INVESTIGACIONES EN RECURSOS NATURALES Y SUSTENTABILIDAD JOSE SANCHEZ LABRADOR S.J.
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Differential yeast populations in grape musts from different Vitis species in a shared terroir.
Autor/es:
CONTI, FRANCISCO; RAYMOND EDER, MARÍA L.; ROSA, ALBERTO L.
Lugar:
Paraná
Reunión:
Congreso; 54 Congreso Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular.; 2018
Resumen:
The study of the indigenous microbial communities in V. vinifera L. ecosystems (i.e., grapes and fermenting grape musts) constitutes a major research area in oenology. Few studies, however, address the yeast communities present in Vitis non-vinifera ecosystems. Moreover, there are no comparative studies concerning yeast communities in grapes from V. vinifera L. and non-vinifera Vitis species in vineyards from a shared terroir. In our work, we report the identification and characterization of the main indigenous yeast species present during spontaneous fermentation of Malbec (V. vinifera L.) and Isabella (V. labrusca L.) grapes harvested from neighboring vineyards in Colonia Caroya (Córdoba, Argentina). The study of a small number of isolates from early stages of fermentation using culture-dependent strategies, phenotypic analyses, and molecular genotyping showed that Hanseniaspora uvarum was the predominant non-Saccharomyces species in both Malbec and Isabella ecosystems. Hanseniaspora vineae, Metschnikowia pulcherrima and Torulaspora delbrueckii, yeast species commonly found in V. vinifera L. grape musts, were isolated only from the Malbec ecosystem. Candida californica, on the other hand, was only isolated from the Isabella ecosystem. Phenotypic analyses of four randomly selected H. uvarum, Starmerella bacillaris and Sacharomyes cerevisiae isolates, as well as microsatellite genotyping of S. cerevisiae isolates from each Malbec and Isabella grape musts, suggest that V. vinifera L. and V. labrusca L. ecosystems could potentially harbor yeast strain populations that are specific to each Vitis species. It is tempting to speculate that specific as yet unknown characteristics of different Vitis species could underlie the assembly of communities of associated yeast species and strains from a given species. Here, we propose that non-conventional Vitis ecosystems offer opportunities to look for unique yeast strains of potential relevance for the winemaking industry.