Next Article in Journal
Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage
Next Article in Special Issue
A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider
Previous Article in Journal
Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future
Previous Article in Special Issue
Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery

Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, CEDEX BP 27877, 21078 Dijon, France
Department of Biology, University of Bari, 70125 Bari, Italy
Author to whom correspondence should be addressed.
Received: 19 November 2019 / Revised: 29 January 2020 / Accepted: 5 February 2020 / Published: 12 February 2020
(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)
The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment of this new winery by Illumina MiSeq. The genus Saccharomyces (≤0.3%) was detected on floor and equipment but the presence of S. cerevisiae species was not reported. Wild S. cerevisiae strains were isolated from a ‘Pied de Cuve’ used during the first vintage to ensure the alcoholic fermentation (AF). Among 25 isolates belonging to this species, 17 different strains were identified highlighting a great intraspecific diversity. S. cerevisiae strains were also isolated from different vats throughout the spontaneous fermentations during the first vintage. The following year, some of these strains were isolated again during AF. Some of them (four) were found in the winery equipment before the arrival of the third harvest suggesting a potential colonization by these strains. To better understand what promotes the yeast colonization of the winery’s environment, the ability to form a biofilm on solid surfaces for eight colonizing or non-colonizing strains was studied. This capacity, different according to the strains, could partly explain the colonization observed for certain strains. View Full-Text
Keywords: new winery; Pied de Cuve; wine-related environment; Saccharomyces cerevisiae; biofilms new winery; Pied de Cuve; wine-related environment; Saccharomyces cerevisiae; biofilms
Show Figures

Graphical abstract

MDPI and ACS Style

Abdo, H.; Catacchio, C.R.; Ventura, M.; D’Addabbo, P.; Calabrese, F.M.; Laurent, J.; David-Vaizant, V.; Alexandre, H.; Guilloux-Bénatier, M.; Rousseaux, S. Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery. Beverages 2020, 6, 9.

AMA Style

Abdo H, Catacchio CR, Ventura M, D’Addabbo P, Calabrese FM, Laurent J, David-Vaizant V, Alexandre H, Guilloux-Bénatier M, Rousseaux S. Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery. Beverages. 2020; 6(1):9.

Chicago/Turabian Style

Abdo, Hany, Claudia R. Catacchio, Mario Ventura, Pietro D’Addabbo, Francesco M. Calabrese, Julie Laurent, Vanessa David-Vaizant, Hervé Alexandre, Michèle Guilloux-Bénatier, and Sandrine Rousseaux. 2020. "Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery" Beverages 6, no. 1: 9.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop