Dynamics of <i>Saccharomyces cerevisiae</i> Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations
Chiara Nadai | Chiara Vendramini | Milena Carlot | Christian Andrighetto | Alessio Giacomini | Viviana Corich
In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated <i>Saccharomyces</i> <i>cerevisiae</i> (<i>S. cerevisiae</i>) strains. Bark portions and, when present, grape bunches were regularly collected from the same vine plants during the overall sampling period. Each bark portion was added to a synthetic must, while each grape bunch was manually crushed, and fermentations were run to isolate <i>S. cerevisiae</i> strains. All collected yeasts were identified at different species and strain levels to evaluate the genetic variability of <i>S. cerevisiae</i> strains in the two vineyards and strains dynamics. Moreover, bark-associated strains were compared with those isolated from spontaneous fermentations of grapes collected during the two harvests. Regarding the youngest vineyard, no <i>S. cerevisiae</i> was identified on bark and grape surface, highlighting the importance of vine age on yeast colonization. Results reported the isolation of <i>S. cerevisiae</i> from vine bark of the old vineyard at all sampling times, regardless of the presence of the grape bunch. Therefore, this environment can be considered an alternative ecological niche that permanently hosts <i>S. cerevisiae</i>. Bark-associated strains were not found on grape bunches and during pilot-scale vinifications, indicating no significative strain transfer from vine bark to the grape must. Commercial starters were identified as well both in vineyards and during vinifications.
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