Seyedmonir, Elnaz
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 quantified in wines from four red Vitis vinifera grape varieties grown in Türkiye. Among the quantitated volatile compounds, different volatiles were found to significantly contribute their flavor notes to the overall aroma of Turkish wines. The native non-Saccharomyces and Saccharomyces yeast diversity in these traditional wine samples made from four red and one white grape varieties at different stages were detected by using sixteen specific oligonucleotide primers in real-time polymerase chain reaction (PCR) analysis. Saccharomyces cerevisiae and three predominant non-Saccharomyces yeasts Hanseniaspora uvarum, Lachancea thermotolerans and Torulaspora delbrueckii were also quantified by quantitative real-time PCR methods. Biodiversity determined with the use of real-time PCR analysis were compared with DNA sequencing result of internal transcribed spacer (ITS) region (ITS1–5.8S rRNA– ITS2) and/or D1/D2 domain of the 26S rRNA gene of the isolates. Moreover, the random amplified polymorphic DNA (RAPD) PCR using one Operon primer (OPA-11) and the mini and microsatellite primed (MSP)-PCR fingerprinting technique using primers as M13, (GTG)5, (ATG)5 were also applied to investigate the intraspecific genetic diversity between the 46 autochthonous S. cerevisiae strains isolated from five different must and wine at different stages. The result indicated that RAPD-PCR and MSP-PCR technique were applicable to the determination of intraspecific genetic diversity between the 46 indigenous S. cerevisiae strains. In addition, karyotyping analyses were carried out for selected S. cerevisiae strains by pulsed-field gel electrophoresis (PFGE) method which distinguished ten different chromosomal patterns between S. cerevisiae strains.


Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey
Gültekin, Güzin Candan; Aktuna, Ipek; Seyedmonir, Elnaz (2022-10-01)
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-Saccharo...
The effects of sequential inoculation of non-Saccharomyces and Saccharomyces yeasts from spontaneously fermented grape must varieties on Kalecik Karası wine and molecular characterization of Saccharomyces and Lachancea thermotolerans isolates
Arslan, Gizem Pınar; Gültekin, Güzin Candan; Gözen, Ayşe Gül; Department of Biochemistry (2021-9)
Sequential fermentation is a process based on using non-Saccharomyces yeasts and Saccharomyces cerevisiae to contribute wine quality and improve wine complexity. Identification and characterization of the yeasts are crucial to achieving ideal fermentation. In this study, sequential fermentation of Kalecik Karası must was carried out to indicate potential usage of wild yeasts as starter culture in winemaking. Four selected non-Saccharomyces isolates (Lachancea thermotolerans, Wickerhamomyces anomalus, Metsch...
Effects of a bacteriocin-like substance produced by Leuconostoc mesenteroides subsp. cremoris on spoilage strain Lactobacillus fructivorans and various pathogens
YURDUGÜL, SEYHUN; Bozoglu, Faruk (Wiley, 2008-01-01)
Certain lactic acid bacteria present in the natural flora of the wine fermentation medium perform the malolactic fermentation process and other biochemical activities which lead to the formation of the outstanding aroma and bouquet of wine. However, because of the spoilage phenomena caused also by certain lactic cultures, off-odours formed via metabolic side reactions cause severe economic losses in the wine industry. Several control mechanisms were introduced in order to eliminate these spoilage cultures, ...
Physiological traits of saccharomyces cerevisiae strains isolated from traditional wines in Turkey
Çavdaroğlu, Çağrı; Gürakan, Candan; Department of Food Engineering (2017)
Saccharomyces cerevisiae is the yeast species that is the most important among enological microorganisms. The main characteristic properties that differ Saccharomyces from other yeasts are high ethanol and sulfur dioxide tolerance. In this study, Emir and Kalecik Karası grape varieties, harvested in vintage were used in traditional wine production. 37 strains were isolated from washing water of grapes, grape juice and samples taken during wine production. Selected Saccharomyces cerevisiae strains were ident...
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...
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