RT info:eu-repo/semantics/article
T1 Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
A1 González  Alonso, Isora
A1 Walker, Michelle Elisabeth
A1 Vallejo Pascual, María Eva
A1 Naharro Carrasco, Germán
A1 Jiranek, Vladimir
A2 Métodos Cuantitativos para la Economía y la Empresa
K1 Biología
K1 Estadística
K1 Negro saurí
K1 Metschnikowia pulcherrima
K1 Lachancea thermotolerans
K1 Hanseniaspora uvarum
K1 Torulaspora delbrueckii
AB [EN] ‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fingerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identified by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identified amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing five strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter cultures.
PB Nature Research
LK https://hdl.handle.net/10612/18418
UL https://hdl.handle.net/10612/18418
NO González-Alonso, I., Walker, M. E., Vallejo-Pascual, M.-E., Naharro-Carrasco, G., y Jiranek, V. (2021). Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León. Scientific Reports, 11(1), 3748. https://doi.org/10.1038/s41598-021- 83123-1.
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 13-may-2024