Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey

Gültekin, Güzin Candan
Aktuna, Ipek
Seyedmonir, Elnaz
This study was conducted to investigate the wild yeast diversity in traditional wine from Turkish grape varieties. Isolated and identified yeast species in wines of grapes from Turkey were compared with those from other countries. The wild yeasts from five different grape varieties were detected by real-time PCR and isolated and/or identified by DNA sequencing techniques. In total, 469 yeast colonies were isolated from selective media at different times from musts and wine samples: 104 from 204 non-Saccharomyces and 47 from 265 Saccharomyces yeast isolates selected based on colony morphology and physiological characteristics were identified using DNA sequencing by internal transcribed spacer (ITS) region (ITS1-5.8S rRNA- ITS2). Nine non-Saccharomyces yeast species belonging to seven genera were identified according to sequencing results: Starmerella bacillaris (syn., Candida spp., and Saccharomyces cerevisiae. Results were concordant with the results of the real-time PCR, however, several species were only detected by real-time PCR. Further analysis on strains of non-Saccharomyces species was carried out to construct the phylogenetic tree.


Seyedmonir, Elnaz; Gültekin, Güzin Candan; Çetinkaya , Asya; Department of Biochemistry (2023-2-27)
Grape must and wine harbors a wide diversity of yeast species responsible for spontaneous alcoholic fermentation and wine aroma. Therefore, the impact of indigenous species and terroir effect on aromatic properties of traditional Turkish wine made from Kalecik Karası, Boğazkere, Öküzgözü, and Dimrit grape varieties collected from three different regions (Ankara, Elazığ and Cappadocia) were investigated, using gas chromatography-mass spectrometry (GC-MS). A total of 56 compounds were identified and quantifie...
Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities
Buyukkileci, Ceylan; Batur, Aysem; BÜYÜKKİLECİ, ALİ OĞUZ; Hamamcı, Haluk (2019-04-01)
Most yeast strains produce glycerol in larger quantities when cultivated at higher temperatures, which likely explains why red wines contain higher amounts of glycerol than white wines. In this work, we used a kinetic and thermodynamic approach to suggest a mechanistic explanation for this phenomenon. We began with a glycolytic model of the kinetics of the individual enzymes. The effects of temperature and ethanol on the apparent kinetics of individual enzymes were then determined and incorporated into the ...
Identification and killer activity of a yeast contaminating starter cultures of Saccharomyces cerevisiae strains used in the Turkish baking industry
Izgu, F; Altinbay, D; Yucelis, A (Elsevier BV, 1997-04-01)
The yeast contaminating the starter cultures of Saccharomyces cerevisiae fermentation strains BSP 1-4, used in the Turkish baking industry, was identified as Candida tropicalis with a killer phenotype. The activity of the killer toxin against the industrial strains was optimum at pH 3.9 and 4.1 at 22-25 degrees C. The activities of some killer toxin-producing yeasts of known phenotypes against C. tropicalis were determined. Among the yeasts tested S. cerevisiae K3 and Hansenula anamola K8 were inhibitory to...
Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine
Dundar, Halil (Springer Science and Business Media LLC; 2016-09-01)
A total of 145 lactic acid bacteria isolated from a variety of Turkish red wines during malolactic fermentation were screened to find bacteriocin-producing strains. Among them, 14 isolates of Enterococcus faecium were identified to produce bacteriocins. PCR screening revealed that some isolates harbored entA and entB genes while some harbored entA, entB and entP genes. An isolate designated as Ent. faecium H46 was selected to characterize its bacteriocins. The bacteriocins were purified to homogeneity from ...
Molecular identification of wild non-saccharomyces yeasts from wine by pcr-rflp and strain differentiation by rapd
Allahyari, Nasim; Gültekin, Güzin Candan; Gözen, Ayşe Gül; Department of Biochemistry (2020-10-15)
Non-Saccharomyces yeasts are dominant during the early stages of alcoholic fermentation of grape must and play a role in the production of favorable organoleptic traits in the final wine. Identification of indigenous yeasts for using them as starter culture in a sequential inoculation along with Saccharomyces cerevisiae is an effective approach to produce wine with desirable characteristics. In this study, 18 non-Saccharomyces yeasts isolated at different maceration and fermentation times from traditi...
Citation Formats
G. C. Gültekin, I. Aktuna, and E. Seyedmonir, “Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey,” AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, vol. 73, no. 4, pp. 307–319, 2022, Accessed: 00, 2023. [Online]. Available: https://hdl.handle.net/11511/102282.