Molecular analysis of red wine yeast diversity in the Ribera del Duero D.O. (Spain) area
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Molecular analysis of red wine yeast diversity in the Ribera del Duero D.O. (Spain) area Eugenia Mun˜oz-Bernal • Marı´a Esther Rodrı´guez • Patricia Benı´tez • Francisco Javier Ferna´ndez-Acero Laureana Rebordinos • Jesu´s Manuel Cantoral
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Received: 12 September 2012 / Revised: 13 December 2012 / Accepted: 23 January 2013 / Published online: 9 February 2013 Ó Springer-Verlag Berlin Heidelberg 2013
Abstract Molecular characterization of wine yeast population during spontaneous fermentation in biodynamic wines from Ribera del Duero D.O. located at northern plateau of Spain has been carried out during two consecutive years. A total of 829 yeast strains were isolated from the samples and characterized by electrophoretic karyotype. The results show the presence of three population of yeast differentiated by their electrophoretic karyotypes, (1) non-Saccharomyces yeast dominant in the initial phase of the fermentations (NS); (2) Saccharomyces bayanus var uvarum detected mainly mid-way through the fermentation process at 20–25 °C; and (3) Saccharomyces cerevisiae which remained dominant until the end of the fermentation. This is the first study showing the population dynamic of S. bayanus var. uvarum in red wines produced in Ribera del Duero that could represent an important source of autochthonous wine yeasts with novel oenological properties.
Communicated by Erko Stackebrandt. Eugenia Mun˜oz-Bernal and Marı´a Esther Rodrı´guez have contributed equally to this work. E. Mun˜oz-Bernal M. E. Rodrı´guez F. J. Ferna´ndez-Acero L. Rebordinos J. M. Cantoral (&) Laboratorio de Microbiologı´a y Gene´tica, Departamento de Biomedicina, Biotecnologı´a y Salud Pu´blica, Facultad de Ciencias del Mar y Ambientales, Universidad de Ca´diz, Polı´gono del Rı´o San Pedro s/n, 11510 Puerto Real, Ca´diz, Spain e-mail: [email protected] P. Benı´tez Laboratorio de Enologı´a, Bodega Dominio de Pingus, Quintanilla de One´simo, Valladolid 47350, Spain
Keywords Biodynamic wines Spontaneous fermentation S. bayanus var. uvarum PFGE 5.8S-ITS region
Introduction The biodynamic wines featured in this study are made in the Ribera del Duero D.O. located at northern plateau of Spain, using the principles of biodynamic vine cultivation (Joly 1997; Waldin 2004). This type of wine has become popular in recent years for organoleptic reasons, and the health benefits attributed to the wine (Reeve et al. 2005). The spontaneous fermentation of wine is carried out by a complex population of microorganisms consisting of bacteria and yeasts. Yeasts are mainly responsible for the alcoholic fermentation, and it is characteristic of this process that several populations of different yeast species are active sequentially during the fermentation, each being largely substituted by the next (Raspor et al. 2002; Santamarı´a et al. 2005; Lopandic et al. 2008). Although S. cerevisiae is the most important wine yeast, Saccharomyces bayanus var. uvarum has also been observed at the end of the fermentation, either in association
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