Yeast biodiversity in vineyards and wineries and its importance to the South African Wine Industry. A review

摘要: The art of winemaking is as old human civilization and the use yeast in this complex ecological biochemical process dates back to ancient times. Traditionally, yeasts associated with grape berries were simply allowed ferment sugars ethanol, carbon dioxide other minor, but important, metabolites. Spontaneous fermentations are still being used boutique wineries that depend more on vintage variability. Various microbes found surface skins indigenous microbiota winery surfaces participate these natural wine fermentations. Yeasts genera Kloeckera, Hanseniaspora Candida predominate early stages, followed by several species Metschnikowia Pichia (including those previously assigned genus Hansenula) middle stages when ethanol rises 3-4%. latter invariably dominated alcohol-tolerant strains Saccharomyces cerevisiae. However, yeasts, such Brettanomyces, Kluyveromyces, Schizosaccharomyces, Torulaspora Zygosaccharomyces also may be present during fermentation can occur resultant wine. By contrast, rule, rather than exception, for modern depending reliable production wines predictable quality, specially selected starter cultures Saccharomyces. not necessarily prevent growth metabolic activity indigenous, S. cerevisiae or wild Kloeckera apiculata, uvarum, stellata delbrueckii. It therefore clear both spontaneous inoculated affected diversity vineyard (natural habitat) (man-made niche). In light this, focused taxonomic surveys within an framework essential preserve exploit hidden oenological potential untapped wealth biodiversity our wine-producing regions. To achieve taxonomists need continue isolate characterize new strains, while microbiologists develop improved identification techniques differentiate efficiently among individual strains. At same time biological will complement strain development current international effort molecular biologists assign a function products each 6000 genes identified computer analysis nucleotide sequence 16 chromosomes laboratory Furthermore, only we have much better understanding biodeversity, biogeography, ecology interaction communities able optimally harness gene technology benefit producer consumer.