Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii.
作者： Ksenija Lopandic , Helmut Gangl , Erich Wallner , Gabriele Tscheik , Gerhard Leitner
DOI: 10.1111/J.1567-1364.2007.00240.X
关键词: Yeast 、 Botany 、 Fermentation in winemaking 、 Saccharomyces kudriavzevii 、 Biology 、 Wine 、 Saccharomyces 、 Aroma 、 Fungal genetics 、 Aroma of wine
摘要: To evaluate the influence of genomic properties yeasts on formation wine flavour, genotypic diversity among natural Saccharomyces cerevisiae strains originating from grapes collected in four localities three Austrian vine-growing areas (Thermenregion: locations Perchtoldsdorf and Pfaffstatten, Neusiedlersee-Hugelland: location Eisenstadt, Neusiedlersee: Halbturn) was investigated aroma compounds produced during fermentation grape must 'Gruner Veltliner' were identified. Amplified fragment length polymorphism analysis (AFLP) showed that yeast cluster groups corresponding to their geographical origin. The sequencing D1/D2 domain 26S rRNA encoding gene ITS1/ITS2 regions indicated putative interspecies hybrids between S. kudriavzevii. Analysis by GS/MS a region-specific chemical composition wines. compound profiles generated more related those Pfaffstatten than Eisenstadt Halbturn strains. Similar yeasts, hybrid good ester producers, suggesting they may quality favourably.
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