Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures.

Autor: Lin MM; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia., Boss PK; Commonwealth Scientific and Industrial Research Organisation, Locked Bag 2, Glen Osmond, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Walker ME; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia., Sumby KM; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Grbin PR; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Jiranek V; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia. Electronic address: vladimir.jiranek@adelaide.edu.au.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2020 Jan 02; Vol. 312, pp. 108373. Date of Electronic Publication: 2019 Oct 18.
DOI: 10.1016/j.ijfoodmicro.2019.108373
Abstrakt: The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to positively contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren Vale wine region) and characterised. Among the 77 isolates, 7 species belonging to 5 genera (Kazachstania, Aureobasidium, Meyerozyma, Wickerhamomyces and Torulaspora) were identified by sequencing the internal transcribed spacer regions of the 5.8S rRNA gene (ITS1-5.8S-ITS2 region). The indigenous isolates were evaluated for oenological properties, namely, ethanol tolerance, enzyme activity, and H 2 S production. To determine their potential industrial use as starter cultures, representative isolates of each species were assessed in a sterile chemically defined grape juice and Viognier grape juice to evaluate their contribution to fermentation kinetics and production of key metabolites, including volatile compounds.
(Copyright © 2019 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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