Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three-years study.
The use of commercial wine yeast strains as starters has been extensively generalised over the past two decades. In this study, a large-scale sampling plan was devised over a period of three years in six different vineyards to evaluate the dynamics and survival of industrial yeast strains in the vineyard. A total of 198 grape samples were collected at various distances from the wineries, before and after harvest, and yeast strains isolated after spontaneous fermentation were subsequently identified by molecular methods. Among 3780 yeast strains identified, 296 isolates had a genetic profile identical to that of commercial yeast strains. For a large majority (94%), these strains were recovered at very close proximity to the winery (10-200 m). Commercial strains were mostly found in the post-harvest samples, reflecting immediate dissemination. Analysis of population variations from year to year indicated that permanent implantation of commercial strains in the vineyard did not occur, but instead that these strains were subject to natural fluctuations of periodical appearance/disappearance like autochthonous strains. Our data show that dissemination of commercial yeast in the vineyard is restricted to short distances and limited periods of time and is largely favoured by the presence of water run-off.
Valero
Eva
E
UMR Sciences pour l'Oenologie, Microbiologie, INRA, 34060 Montpellier Cedex 1, France.
Schuller
Dorit
D
Cambon
Brigitte
B
Casal
Margarida
M
Dequin
Sylvie
S
D016172:DNA Fingerprinting; D017753:Ecosystem; D005285:Fermentation; D005602:France; D007218:Industrial Microbiology / Q000592:standards*; D011174:Portugal; D013997:Time Factors; D027843:Vitis / Q000378:metabolism / Q000382:microbiology*; D015003:Yeasts / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism