Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains
Abstract
:1. Introduction
2. Materials and Methods
2.1. Wine Grape Samples
2.2. Yeast Isolation
2.3. Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry (MALDI-TOF MS) Analysis
2.4. 26S rDNA D1/D2 Domain Sequence Analysis
2.5. Inter-Delta Analysis
2.6. Laboratory-Scale Alcoholic Fermentation Using Selected Indigenous S. cerevisiae Isolates
2.7. Physicochemical Analysis of Wine Samples
2.8. Gas Chromatography (GC) and High-Performance Liquid Chromatography (HPLC)
2.9. Statistical Analysis
3. Results
3.1. Isolation and Identification of Yeast Species
3.2. Inter-Delta Analysis of Indigenous S. cerevisiae Isolates
3.3. Physicochemical Properties of Wines Produced Using Indigenous Yeasts
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample ID | Grape Variety | Date Collected | Location of Sampling Vineyard | |||
---|---|---|---|---|---|---|
Location | Latitude, Longitude | Altitude (m) | Precipitation in Year (mm) | |||
SO-YS | Yama Sauvignon | 5 September 2021 | Suo-Oshima (Yamaguchi Prefecture) | 33.903466, 132.313487 | 8 | 2112.5 |
SO-YB | Yama Blanc | 5 September 2021 | Suo-Oshima (Yamaguchi Prefecture) | 33.905328, 132.314701 | 6 | 2112.5 |
UE-CH | Chardonnay | 20 September 2021 | Ueda (Nagano Prefecture) | 36.344393, 138.302831 | 635 | 992.0 |
UR-ZG | Zweigelt | 28 September 2021 | Urausu (Hokkaido) | 43.458333, 141.806111 | 110 | 1458.5 |
UR-PB | Pinot Blanc | 28 September 2021 | Urausu (Hokkaido) | 43.463333, 141.804166 | 100 | 1458.5 |
UE-MR | Merlot | 30 September 2021 | Ueda (Nagano Prefecture) | 36.344768, 138.303732 | 635 | 992.0 |
KN-MR | Merlot | 4 October 2021 | Katsunuma (Yamanashi Prefecture) | 35.649633, 138.745118 | 580 | 1065.5 |
UE-CS | Cabernet Sauvignon | 25 October 2021 | Ueda (Nagano Prefecture) | 36.346435, 138.305098 | 635 | 992.0 |
KN-CS | Cabernet Sauvignon | 2 November 2021 | Katsunuma (Yamanashi Prefecture) | 35.649633, 138.745118 | 580 | 1065.5 |
Sample ID | Grape Variety | pH a | Sugar Content (%) | Total Acidity (g/L) a | No. of Isolates |
---|---|---|---|---|---|
SO-YS | Yama Sauvignon | 3.65 | 16.7 c | 4.97 | 160 |
SO-YB | Yama Blanc | 3.84 | 15.9 c | 5.85 | 212 |
UE-CH | Chardonnay | 3.19 | 18.3 b | 6.16 | 303 |
UR-ZG | Zweigelt | 3.04 | 19.4 c | 5.92 | 186 |
UR-PB | Pinot Blanc | 2.91 | 16.7 b | 7.89 | 157 |
UE-MR | Merlot | 3.33 | 19.1 b | 3.96 | 427 |
KN-MR | Merlot | 3.43 | 19.4 b | 5.54 | 399 |
UE-CS | Cabernet Sauvignon | 3.19 | 18.8 b | 5.42 | 405 |
KN-CS | Cabernet Sauvignon | 3.48 | 20.2 b | 8.28 | 399 |
Yeast Species | SO-YS | SO-YB | UR-ZG | UR-PB | UE-CH | UE-MR | UE-CS | KN-MR | KN-CS | Representative Isolates |
---|---|---|---|---|---|---|---|---|---|---|
Aureobacidium pullulans | - | - | - | - | - | - | 2 (0.49) | - | - | E-4 |
Clavispora sp. | 4 (2.5) | - | - | - | - | - | - | - | - | A-35, A-76 |
Hanseniaspora guilliermondii | - | 160 (75.5) | - | - | - | 5 (1.2) | - | - | - | B-48, B-54, B-106, B-166, B-168, B-180, D-111, D-192, D-298 |
Hanseniaspora opuntiae | - | 13 (6.1) | - | - | - | - | - | - | - | B-137 |
Hanseniaspora uvarum | - | 39 (18.4) | - | - | 265 (87.46) | 272 (63.7) | 253 (62.47) | 227 (56.89) | 187 (46.87) | B-23, B-47, B-64, B-138, B-170, C-24, C-93, C-101, C-170, C-296, D-25, D-71, D-102, D-137, D-233, D-276, D-387, E-41, E-54, E-59, E-127, E-241, E-245, E-304, H-1, H-31, H-73, H-111, H-115, H-142, H-149, H-151, H-166, H-191, H-210, H-211, H-213, H-238, I-14, I-15, I-55, I-147, I-221, I-249 |
Hanseniaspora valbyensis | - | - | - | - | - | 110 (25.8) | - | - | - | D-17, D-60, D-178, D-224, D-323, D-356 |
Hanseniaspora vineae | - | - | - | - | 2 (0.66) | 27 (6.3) | 40 (9.88) | 64 (16.04) | 28 (7.02) | C-247, C-268, D-381, D-402, E-294, E-310, H-87, H-208, H-262, I-133, I-197, I-241, I-321 |
Lachancea thermotorelans | - | - | - | - | 1 (0.33) | - | - | - | - | C-26 |
Martiniozyma asiatica | - | - | - | - | - | - | - | - | 17 (4.26) | I-18, I-23, I-57, I-59, I-63 |
Metschnikowia shanxiensis | - | - | 129 (69.4) | - | - | - | - | - | - | F-11, F-84, F-176 |
Meyerozyma caribbica | 131 (81.9) | - | - | - | - | - | - | - | - | A-2, A-52, A-117 |
Papiliotrema laurentii | 1 (0.6) | - | - | - | - | - | - | - | - | A-4 |
Pichia manshurica | 24 (15.0) | - | - | - | - | - | - | - | - | A-72, A-136 |
Rhodotorula graminis | - | - | - | - | 5 (1.65) | - | - | - | - | C-129, C-137, C-144 |
Rhodotorula nothofagi | - | - | - | 156 (99.4) | 30 (9.90) | - | - | - | - | C-29, C-32, C-123, C-138, G-10, G-29, G-45, G-144 |
Saccharomyces cerevisiae | - | - | - | - | - | - | 109 (26.91) | 3 (0.75) | - | E-324, E-365, H-267, H-389 |
Saturnispora diversa | - | - | - | - | - | - | - | 1 (0.25) | - | H-221 |
Sporidiobolus pararoseus | - | - | - | 1 (0.6) | - | - | - | - | - | G-72 |
Starmerella apicola | - | - | - | - | - | - | - | - | 1 (0.25) | I-6 |
Starmerella bacillaris (syn. Candida zemplinina) | - | - | - | - | - | 13 (3.0) | 1 (0.25) | 24 (6.02) | 166 (41.60) | D-324, D-397, E-3, H-79, H-106, H-200, H-272, I-66, I-68, I-128, I-130, I-195, I-207, I-266, I-292, I-353, I-370, I-378 |
Torulaspora delbrueckii | - | - | 57 (30.6) | - | - | - | - | - | - | F-1, F-26, F-34, F-47, F-48, F-146 |
Zygosaccharomyces bailii | - | - | - | - | - | - | - | 80 (20.05) | - | H-281, H-359, H-366, H-367, H-368, H-388 |
Total | 160 | 212 | 186 | 157 | 303 | 427 | 405 | 399 | 399 |
Physicochemical Characteristic/Component | Yeast Strain | ||||
---|---|---|---|---|---|
E-253 * | E-400 * | EC1118 *** | H-267 * | H-389 * | |
Alcohol (%) | 11.82 ± 0.14 a | 11.96 ± 0.08 a | 12.05 ± 1.02 a | 12.59 ± 0.88 a | 12.75 ± 0.12 a |
pH | 3.56 ± 0.02 a | 3.58 ± 0.03 a | 3.56 ± 0.16 a | 3.47 ± 0.02 a | 3.42 ± 0.02 a |
Total acidity (as tartaric acid g/L) | 6.83 ± 0.08 b | 6.70 ± 0.08 b | 7.05 ± 0.29 b | 7.67 ± 0.09 a | 7.70 ± 0.17 a |
Organic acid (g/L) | |||||
Citric acid | 0.55 ± 0.02 a | 0.56 ± 0.01 a | 0.52 ± 0.05 a | 0.48 ± 0.01 a | 0.48 ± 0.01 a |
Tartaric acid | 2.34 ± 0.22 ab | 2.25 ± 0.18 b | 2.70 ± 0.64 ab | 3.43 ± 0.09 ab | 3.63 ± 0.05 a |
Malic acid | 2.27 ± 0.08 a | 2.32 ± 0.02 a | 2.51 ± 0.28 a | 2.24 ± 0.02 a | 2.13 ± 0.01 a |
Succinic acid | 0.48 ± 0.03 a | 0.47 ± 0.01 a | 0.38 ± 0.07 ab | 0.19 ± 0.16 b | 0.48 ± 0.03 a |
Lactic acid | 0.23 ± 0.02 b | 0.23 ± 0.01 b | 0.23 ± 0.01 b | 0.33 ± 0.01 a | 0.33 ± 0.00 a |
Acetic acid | 0.54 ± 0.03 a | 0.55 ± 0.01 a | 0.20 ± 0.04 b | 0.24 ± 0.01 b | 0.23 ± 0.01 b |
Low-boiling-point aroma component (mg/L) | |||||
Acetaldehyde | 52.17 ± 4.15 ac | 56.29 ± 5.42 ac | 63.26 ± 10.53 a | 36.71 ± 1.83 bc | 23.49 ± 7.06 b |
Ethyl acetate | 19.92 ± 4.81 b | 21.91 ± 1.90 b | 41.38 ± 4.64 a | 39.68 ± 4.57 ac | 27.32 ± 2.67 bc |
n-Propyl alcohol | 46.76 ± 40.62 ab | 21.82 ± 0.68 b | 86.15 ± 2.41 a | 69.91 ± 7.73 ab | 45.71 ± 7.52 ab |
Isobutyl alcohol | 17.75 ± 1.15 cd | 17.32 ± 0.10 c | 29.56 ± 7.97 bc | 135.04 ± 6.51 a | 46.09 ± 5.44 b |
Isoamyl alcohol | 84.22 ± 8.07 bc | 80.93 ± 1.54 c | 101.75 ± 7.11 b | 134.91 ± 5.54 a | 92.96 ± 10.54 bc |
Intermediate- and high-boiling-point aroma component (mg/L) | |||||
Ethyl butyrate | 1.84 ± 0.07 ab | 1.75 ± 0.07 b | 1.98 ± 0.24 ab | 2.28 ± 0.04 a | 2.32 ± 0.03 a |
Isoamyl acetate | 7.35 ± 0.39 a | 7.40 ± 0.14 a | 8.16 ± 1.08 a | 9.35 ± 0.10 a | 9.45 ± 0.14 a |
Ethyl hexanoate | 0.36 ± 0.04 ** a | 0.23 ± 0.02 a | 0.39 ± 0.12 a | 0.33 ± 0.09 a | 0.67 ± 0.48 a |
Ethyl lactate | 5.40 ± 0.71 a | 4.56 ± 1.13 a | 7.96 ± 1.75 **** a | 8.82 ± 1.81 a | 8.23 ± 3.63 a |
n-Hexyl alcohol | 0.28 ± 0.09 a | 0.25 ± 0.04 a | 0.19 ± 0.03 a | 0.29 ± 0.03 a | 0.25 ± 0.02 a |
Ethyl octanoate | 5.06 ± 0.13 a | 4.91 ± 0.21 a | 1.77 ± 0.42 b | 2.17 ± 0.04 b | 2.11 ± 0.14 b |
i-Butyric acid | 1.42 ± 0.34 bc | 1.29 ± 0.12 bc | 1.15 ± 0.42 b | 4.16 ± 0.37 a | 2.20 ± 0.08 c |
Butanoic acid | 0.55 ± 0.19 a | 0.72 ± 0.13 a | 0.79 ± 0.12 a | 0.98 ± 0.46 a | 0.85 ± 0.16 a |
i-Valeric acid | 0.28 ± 0.04 ** a | 0.35 ± 0.06 a | 0.33 ± 0.07 **** a | 0.54 ± 0.23 a | 0.38 ± 0.02 a |
2-Phenethyl acetate | 0.52 ± 0.03 a | 0.48 ± 0.02 a | 0.42 ± 0.09 a | 0.47 ± 0.07 a | 0.36 ± 0.05 a |
Hexanoic acid | 2.47 ± 0.14 ab | 2.42 ± 0.11 ab | 2.53 ± 0.18 ab | 2.21 ± 0.07 b | 2.83 ± 0.10 a |
2-Phenethyl alcohol | 22.09 ± 0.90 a | 21.13 ± 0.43 ac | 13.45 ± 3.25 b | 15.44 ± 0.36 ab | 14.40 ± 0.50 bc |
Octanoic acid | 2.76 ± 0.14 b | 2.36 ± 0.14 c | 3.60 ± 0.10 a | 2.36 ± 0.15 c | 2.74 ± 0.07 bc |
Decanoic acid | 2.20 ± 0.20 a | 1.87 ± 0.19 ab | 1.45 ± 0.31 bd | 0.62 ± 0.02 c | 0.91 ± 0.06 cd |
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Shibayama, K.; Kondo, K.; Otoguro, M. Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains. Microorganisms 2024, 12, 1769. https://doi.org/10.3390/microorganisms12091769
Shibayama K, Kondo K, Otoguro M. Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains. Microorganisms. 2024; 12(9):1769. https://doi.org/10.3390/microorganisms12091769
Chicago/Turabian StyleShibayama, Kaito, Kozue Kondo, and Misa Otoguro. 2024. "Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains" Microorganisms 12, no. 9: 1769. https://doi.org/10.3390/microorganisms12091769