Diversity and oenological characterization of indigenous Saccharomycescerevisiae associated with Žilavka grapes
Diversity and oenological characterization of indigenous Saccharomycescerevisiae associated with Žilavka grapes
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DOI：
10.1007/s11274-010-0323-9
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发表时间：
2010-02
影响因子：
4.1
通讯作者：
S. Orlić;Tanja Vojvoda;K. Babić;F. N. Arroyo-López;A. Jeromel;B. Kozina;L. Iacumin;G. Comi
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文献类型：
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作者：
S. Orlić;Tanja Vojvoda;K. Babić;F. N. Arroyo-López;A. Jeromel;B. Kozina;L. Iacumin;G. Comi
本研究的目的是对该菌进行鉴定。并评估其酶活性、H2S产生和微发酵性能。为此，共143酵母菌株分离的莫斯塔尔葡萄酒产区（波斯尼亚和黑塞哥维那）的三个生产领域进行了研究和分析。首先，通过WL营养琼脂培养和赖氨酸同化试验，对酵母菌进行属级鉴定。在种水平上采用18 S rDNA + ITS区的RFLP分析进行分子鉴定，在菌株水平上采用微卫星引物PCR（MSP-PCR）进行分子鉴定。在生理水平上，通过连接树聚类法将酵母菌株分成不同的聚类。所有检测的酵母菌均鉴定为S。酿酒酵母，总共产生18种不同的菌株。所有被调查的菌株都产生硫化氢，89%能够完成发酵，并且没有一个能够合成杀手毒素。由于酶在葡萄酒香气形成中起着非常重要的作用，因此非常令人鼓舞的是，33%的菌株能够合成果胶分解酶，而只有一株产生β-葡萄糖苷酶。在第二部分的选择过程中，两个土著菌株进行了比较，与商业酵母在microvinification和Eschilavka葡萄酒的挥发性物质的不同配置文件获得。这项研究代表了从莫斯塔尔地区选择本土酵母菌株的第一步，目的是保持古里拉夫卡葡萄酒的特定感官特征。
The aim of this research was to identify theSaccharomycesspp. associated with Žilavka grapes and to evaluate their enzymatic activities, H2S production and micro-fermentation performance. For this purpose, a total of 143 yeast strains isolated from three production areas of the Mostar wine region (Bosnia and Herzegovina) were studied and analysed. Firstly, yeasts were identified to genus level by growth on WL nutrient agar and the test of assimilation of lysine. Later, molecular identification at species level was carried out with RFLP analysis of 18S rDNA + ITS region, and at strain level with microsatellite-primed PCR (MSP-PCR). At physiological level yeast strains were grouped into different clusters by means of the Joining-Tree-Clustering-Method. All yeasts tested were identified asS. cerevisiae, resulting a total of 18 different strains. All of the investigated strains produced hydrogen sulphide, 89% were able to complete the fermentation, and none of them was able to synthesize killer toxins. Since enzymes play a very important role in wine aroma development, it was very encouraging that 33% of the strains were able to synthesize pectinolytic enzyme but only one produced β-glucosidase. In the second part of the selection process two indigenous strains were compared with commercial yeast in a microvinification and Žilavka wines with different profiles of volatiles were obtained. This research represents a first step in the selection of indigenous yeast strains from the Mostar region with the goal of maintaining the specific organoleptic characteristics of Žilavka wine.