Evolution of Yeast Populations during Different Biodynamic Winemaking Processes

  • R. Guzzon Chemical Laboratory and Oenology Consulting, Technology Transfer Center, E. Mach Foundation. Via Mach 1, 38010 San Michele a/A – Trento, Italy
  • G. Widmann Chemical Laboratory and Oenology Consulting, Technology Transfer Center, E. Mach Foundation. Via Mach 1, 38010 San Michele a/A – Trento, Italy
  • L. Settanni DEMETRA Department, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
  • M. Malacarne Chemical Laboratory and Oenology Consulting, Technology Transfer Center, E. Mach Foundation. Via Mach 1, 38010 San Michele a/A – Trento, Italy
  • N. Francesca DEMETRA Department, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
  • R. Larcher Chemical Laboratory and Oenology Consulting, Technology Transfer Center, E. Mach Foundation. Via Mach 1, 38010 San Michele a/A – Trento, Italy
DOI: https://doi.org/10.21548/32-2-1384

Abstract

This work was performed to evaluate the evolution of indigenous yeasts during wine productions carried
out following the principles of biodynamic agriculture. Five trials were designed with different technological
interventions consisting of the addition of nitrogen (in the form of ammonium salt), thiamine salt, oxygen,
and pied de cuvée at varying concentrations. Yeasts were estimated by haemocytometer chamber and plate
counts and identified by sequencing of the D1/D2 domain of the 26S rRNA gene. The isolates identified as
Saccharomyces cerevisiae were found to dominate must fermentations and were genetically differentiated
by interdelta sequence analysis (ISA). Several non-Saccharomyces species, in particular Hanseniaspora
spp. and Candida spp., were found at subdominant levels during must fermentation. The trial added with
both nitrogen and thiamine (NTV) showed the highest fermentation rate and microbial richness. The
internal surfaces of the cellar equipment were characterised by a certain yeast biodiversity and hosted the
species found during winemaking; the wooden surfaces represented the primary source of inoculation of a
strain of S. cerevisiae found dominant in all winemaking trials.

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Published
2011-12-07
Issue
Vol. 32 No. 2 (2011)
Section
Articles

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