Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Cioch-Skoneczny, M. – Satora, P. – Skoneczny, S. – Skotniczny, M.
Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 295-306

Monika Cioch-Skoneczny, Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. E-mail:

Received 6 May 2019; 1st revised 19 June 2019; accepted 29 July 2019; published online 7 September 2019

Summary: The study dealt with quantitative and qualitative analysis of yeast microbiota found during spontaneous fermentation of grape musts from the white grape varieties Hibernal, Bianca and Seyval Blanc. Yeast strains were differentiated by random amplification of polymorphic DNA and pre-identified by restriction fragment length polymorphism of the 5.8S-ITS rRNA gene region. Final identification was obtained by 5.8S-ITS rRNA gene region sequencing. Metschnikowia pulcherrima, Hanseniaspora uvarum, Saccharomyces cerevisiae, Zygoascus meyerae, Wickerhamomyces anomalus and Kluyveromyces lactis strains were identified in all fermented musts. Higher yeast counts were determined in fresh musts from 2012 season compared to 2013, which directly affected their quantitative composition during the process. Musts obtained from the grapes from the Spotkaniówka vineyard were characterized by a higher microbial content compared to those obtained from the Srebrna Góra vineyard. It could be related to the microclimatic conditions in the vineyard. The grape varieties currently grown in Poland are characteristic for the cool climate region. Detailed studies on the microbiota of grapes and grape must allow for identification of yeast strains characteristic for a specific terroir and defining the ‘identity’ of a regional wine.

Keywords: variety Bianca; variety Hibernal; variety Seyval Blanc; spontaneous fermentation; yeast ecology; cool climate

  (pdf, 375.75 Kb, 994x)