South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.
A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of "Rio Grande do Sul" (RS) accounts for 90% of Brazilian wines. The state of "Santa Catarina" (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions.
Programa de Pós-graduação em Biologia Celular e Molecular, Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, prédios 43421/43431 - setor IV - Campus do Vale, Caixa Postal 15005, Porto Alegre, RS, 91501-970, Brazil. mauriciogeteg@gmail.com.|Grupo de investigación en Micología (GIM), Centro de investigaciones en ciencias básicas ambientales y desarrollo tecnológico (CICBA), Universidad Santiago de Cali, Calle 5 No. 62-00, Cali, Valle del Cauca, Colombia. mauriciogeteg@gmail.com.
Mauricio
M
Ramírez-Castrillón
Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina, Laboratório de Análises de Vinhos e Derivados, Estação Experimental de Videira, Rua João Zardo s/no, Campo Experimental, Videira, SC, 89560-000, Brazil.
Sandra Denise Camargo
SD
Mendes
Departament of Microbiology, Immunology and Parasitology, ICBS, Federal University of Rio Grande do Sul, Rua Sarmento Leite, 500, Porto Alegre, RS, 90050-170, Brazil.
Patricia
P
Valente
D001938:Brazil; D004271:DNA, Fungal / Q000032:analysis; D055167:Dekkera / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D005516:Food Microbiology; D010843:Pichia / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D017422:Sequence Analysis, DNA / Q000379:methods*; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification*; D020068:Zygosaccharomyces / Q000145:classification / Q000235:genetics / Q000302:isolation & purification
D004271:DNA, Fungal
Brazilian wine; Non-Saccharomyces; Saccharomyces; Yeast composition