SANGORRIN marcela paula
Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
LOPES, C.A.; JOFRE, V.; SANGORRIN, M.P.
REVISTA ARGENTINA DE MICROBIOLOGÃA
ASOCIACION ARGENTINA MICROBIOLOGIA
Lugar: Buenos Aires ; Año: 2009 vol. 41 p. 177 - 184
Yeasts belonging to the genus Dekkera/ Brettanomyces, especially the species Dekkera bruxellensis, have long beenassociated with the production of volatile phenols responsible for off-flavour in wines. According to recent reports, thespecies Pichia guilliermondii could also produce these compounds at the initial stages of fermentation. Based on theabundance of P. guilliermondii in Patagonian winemaking, we decided to study the relevance of indigenous isolatesbelonging to this species as wine spoilage yeast. Twenty-three indigenous isolates obtained from grape surfaces andred wine musts were analyzed in their capacity to produce volatile phenols on grape must. The relationship betweenmolecular Random Amplified Polymorphic DNA (RAPD) and physiological (killer biotype) patterns detected in indigenouspopulations of P. guilliermondii and volatile phenol production was also evaluated. Different production levels of4-ethylphenol, 4-vinylguaiacol and 4-ethylguaiacol were detected among the isolates; however, the values were alwayslower than those produced by a D. bruxellensis reference strain in the same conditions. High levels of 4-vinylphenolwere detected among P. guilliermondii indigenous isolates. The combined use of RAPD and killer biotype allowed usto identify the isolates producing the highest volatile phenol levels.