ISHS Acta Horticulturae 754: International Workshop on Advances in Grapevine and Wine Research
MOLECULAR AND TECHNOLOGICAL BIODIVERSITY IN APICULATE YEASTS OF WINE ORIGIN |
| Authors: | A. Capece, C. Fiore, P. Romano |
| Keywords: | Hanseniaspora uvarum, 18S rDNA region, RAPD-PCR analysis, enzymatic activity, secondary compounds, strain variability |
| Abstract:
Among the non-Saccharomyces yeasts which dominate the early fermentation stages, Hanseniaspora uvarum represents the prevalent species, due to its wide diffusion on the grapes and in grape must just pressed. Few years ago strains of this species were considered as spoilage species exhibiting undesirable oenological traits, while recently numerous studies have demonstrated the existence of a significant biodiversity also in H. uvarum population for technological traits. During the last ten years numerous H. uvarum wild strains, isolated and identified at the species level by molecular techniques, have been included in the collection of Wine Microbiology Laboratory of Basilicata University. They have been analyzed to evaluate their genetic and technological variability. For the genetic characterization, the strains were submitted to RAPD-PCR analysis by using the primer P80 (5CGCGTGCCCA3) and M13 and the results obtained emphasized the existence of a significant genetic polymorphism among the strains. The H. uvarum strains were characterized for parameters of technological interest in oenology, such as the evaluation of enzymatic activities influencing wine quality (β-glucosidase and β-xylosidase activities), as well as for the capacity to form by-products, such as higher alcohols, acetic acid, acetaldehyde, acetoin, during grape must fermentation. The evaluation of technological parameters revealed the existence of a wide phenotypic biodiversity, correspondent to the genetic polymorphism. | |
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