Yeast diversity in new, still fermenting wine "federweisser"

Authors

  • Attila Kántor Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Trieda A. Hlinku 2, 949 76 Nitra
  • Jana Petrová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Trieda A. Hlinku 2, 949 76 Nitra
  • Jana Hutková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Trieda A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Trieda A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/547

Keywords:

new wine, yeasts, Saccharomyces cerevisiae, MALDI-TOF MS

Abstract

The aim of this study was to isolate and identify yeasts in different new wine "federweisser" samples. We collected the samples at the end of the August 2015 and in the middle of the September 2015. Used 15 new wine samples in this study (5 white and 10 red) were from the local Slovak winemakers. Irsai Oliver (3), Moravian Muscat (2), Agria/Turan (1), Dornfelder (3), Blue Frankish (3), Pinot Noir (1) and Saint Laurent (2). Three cultivation media were used for detection of yeasts in "federweisser" samples. Malt extract agar base (MEA), Wort agar (WA) and Wild yeast medium (WYM) were used for the cultivation of yeasts. Cultivation was performed by spread plate method. Ethanol/formic acid extraction procedure was used for preparation of samples. MALDI-TOF Mass Spectrometer (Microflex LT/SH) (Bruker Daltonics, Germany) was used for the identification of yeasts. We identified seven different strains of Saccharomyces cerevisiae (23; 70%), two strains of Kloeckera apiculata [teleomorph Hanseniaspora uvarum] (7; 21%), and one strain of Pichia kluyveri (1; 3%), Pichia occidentalis [anamorph Candida sorbosa] (1; 3%) and Metschnikowia pulcherrima (1; 3%) in 15 new wine "federweisser" samples. Saccharomyces cerevisiae was dominant species in each new wine sample, and formed creamy convex colonies with circular edge. Metschnikowia pulcherrima formed convex to pulvinate, circular white-pink colored colonies, Kloeckera apiculata formed flat, circular smooth colonies with turquoise center with gray edge, Pichia occidentalis formed irregular pulvinate light-cream colored colonies, and Pichia kluyveri formed turquoise, convex, undulate and smooth colonies on Malt extract agar base with bromocresol green.

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Published

2016-01-20

How to Cite

Kántor, A. ., Petrová, J. ., Hutková, J. ., & Kačániová, M. . (2016). Yeast diversity in new, still fermenting wine "federweisser". Potravinarstvo Slovak Journal of Food Sciences, 10(1), 120–125. https://doi.org/10.5219/547

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