ABSTRACT
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 x 10(5) cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.
Subject(s)
Biodiversity , Vitis/microbiology , Yeasts/classification , Yeasts/isolation & purification , Brazil , Colony Count, Microbial , DNA, Fungal/chemistry , DNA, Fungal/genetics , DNA, Ribosomal/chemistry , DNA, Ribosomal/genetics , Mycological Typing Techniques , Polymorphism, Restriction Fragment Length , RNA, Ribosomal/genetics , Sequence Analysis, DNA , Yeasts/geneticsABSTRACT
The goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil. The fruit pulp was diluted and aliquots were inoculated on YMA plates. The yeasts strains were submitted to fermentation using "umbu" fruit juice as substrate, exception with to those strains of species related to pathological processes. The yeasts tested produced a beverage characterized between dry to light due to its alcoholic content with very nice taste, translucent appearance, of green to light yellow color.
As leveduras são essenciais na fabricação de bebidas alcoólicas devido a sua alta capacidade de fermentação. Dessa forma, o objetivo deste trabalho foi selecionar linhagens de leveduras fermentadoras e testá-las na produção de vinho semi-artesanal. Os frutos foram coletados em Nossa Senhora da Glória - SE, Brasil. A polpa foi diluída e alíquotas foram inoculadas em placas contendo YMA. Após essa etapa foi realizadas a seleção, purificação e identificação dos morfotipos. As leveduras foram posteriormente submetidas ao teste de fermentação, excetuando-se aquelas relacionadas a processos patológicos, As leveduras testadas produziram vinhos com teor alcoólico que os caracterizaram entre seco e suave, sabor e aparência agradáveis, translúcidos, e cor intermediária entre o verde e o amarelo claro.
Subject(s)
Alcoholic Beverages , Anacardiaceae , Food Production , Saccharomyces cerevisiae , Wine , YeastsABSTRACT
In the process of vinification, the metabolic products of various yeasts are key to the sensory characteristics. Different species produce different volatile composition, which results in direct influences on wine's bouquet mostly. Metabolic characteristics of Saccharomyces and non-Saccharomyces and the different influences on odour by them as well as interactions among various species were described in this paper. Research progress on non-Saccharomyces was summarized.Studies confirmed that some characteristics of non-Saccharomyces play a positive role in the structure of bouquet of wine. Combined use of Saccharomyces and some of non-Saccharomyces will be beneficial to sensory characteristics of wine.