Isolation, identification and characterization of non-saccharomyces and saccharomyces yeasts in traditional wines made from five different national grapes in Turkey

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2019

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Aktuna, İpe

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Kalecik Karası, Öküzgözü, Dimrit and Boğazkere are local red grapes in Ankara, Elazığ, Cappadocia and Elazığ, respectively. Moreover, Emir is a local white grape grown in Cappadocia. Yeast populations are different in various types of grapes due to the unique properties of these grapes. In this study, 104 non-Saccharomyces and 293 Saccharomyces yeasts were isolated at different maceration and fermentation times from the grape’s musts and wines made of these grapes. All 104 non-Saccharomyces isolates were sequenced. 29 (among 77 sequenced isolates) out of 293 total Saccharomyces yeasts were selected as those with high technological properties. Among all 181 (104 non-Saccharomyces and 77 Saccharomyces) yeast isolates, 16 different species of yeasts were identified by DNA sequencing of internal transcribed spacer (ITS) region and/or D1/D2 domain of large subunit ribosomal DNA as: Hanseniaspora guilliermondii, Hanseniaspora opuntiae, Hanseniaspora uvarum, Rhodotorula mucilaginosa, Wickerhamomyces anomalus, Metschnikowia aff. fructicola, Metschnikowia fructicola, Lachancea thermotolerans, Solicoccozyma aeria, Metschnikowia aff. pulcherrima, Metschnikowia pulcherrima, Metschnikowia Kalecik Karası, Öküzgözü, Dimrit and Boğazkere are local red grapes in Ankara, Elazığ, Cappadocia and Elazığ, respectively. Moreover, Emir is a local white grape grown in Cappadocia. Yeast populations are different in various types of grapes due to the unique properties of these grapes. In this study, 104 non-Saccharomyces and 293 Saccharomyces yeasts were isolated at different maceration and fermentation times from the grape’s musts and wines made of these grapes. All 104 non-Saccharomyces isolates were sequenced. 29 (among 77 sequenced isolates) out of 293 total Saccharomyces yeasts were selected as those with high technological properties. Among all 181 (104 non-Saccharomyces and 77 Saccharomyces) yeast isolates, 16 different species of yeasts were identified by DNA sequencing of internal transcribed spacer (ITS) region and/or D1/D2 domain of large subunit ribosomal DNA as: Hanseniaspora guilliermondii, Hanseniaspora opuntiae, Hanseniaspora uvarum, Rhodotorula mucilaginosa, Wickerhamomyces anomalus, Metschnikowia aff. fructicola, Metschnikowia fructicola, Lachancea thermotolerans, Solicoccozyma aeria, Metschnikowia aff. pulcherrima, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Starmerella bacillaris, Saccharomyces cerevisiae and Saccharomyces cf. cerevisiae/paradoxus. Selected non-Saccharomyces isolates were tested for some phenotypic properties such as alcohol tolerance, SO2 tolerance and H2S production. In addition, selected Lachancea thermotolerans and Saccharomyces cerevisiae were used as starter cultures for sequential inoculation to produce Emir wine. Moreover, Hanseniaspora uvarum and Saccharomyces cerevisiae were added as a single starter culture separately for wine making from Kalecik Karası grapes. Volatile compounds of these wines were analyzed by gas chromatography-mass spectrometry (GS-MS). According to flavour profiles and amounts of volatile compounds, Emir wines with sequential inoculation of our Lachancea thermotolerans and Saccharomyces cerevisiae strains were found successful.

Subject Keywords

Saccharomyces, Saccharomyces Biotechnology., Non-Saccharomyces, Saccharomyces, wines starter cultures, identification, aroma compounds

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http://etd.lib.metu.edu.tr/upload/12623619/index.pdf
https://hdl.handle.net/11511/43853

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Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats

İ. Aktuna, “Isolation, identification and characterization of non-saccharomyces and saccharomyces yeasts in traditional wines made from five different national grapes in Turkey,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Biotechnology., Middle East Technical University, 2019.