Skip to main content
SpringerLink
Log in

Yeasts

  • Chapter
Biology of Microorganisms on Grapes, in Must and in Wine

The biodiversity of grape and wine flora has been extensively examined using an array of technologies. Although there are some regional differences in the major genera found, a remarkably consistent progression of yeast species is seen. Several key factors have been shown to influence the types of yeasts present and their persistence during fermentation. Generally, the major species identified on the surface of grapes are the major species found at the onset of the alcoholic fermentation. These non-Saccharomyces yeasts impact the aroma and flavor composition of the finished wine, as well as determine its potential for microbial instability during aging and post-bottling. Significant diversity among wine isolates of Saccharomyces has also been documented and this diversity likewise impacts the composition of the finished wine. A thorough understanding of the flora present during the production of wine is important in determining the appropriate processing strategies to achieve the desired composition of the finished product.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 219.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 279.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Barnett JA, Delaney MA, Jones E, Magson AB, Winch B (1972) The numbers of yeast associated with wine grapes of Bordeaux. Arch Microbiol 83:52–55

    Google Scholar 

  • Beltran G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamon JM, Rozes N, Mas A (2002) Analysis of yeast populations during alcoholic fermentation: A six year follow-up study. Syst Appl Microbiol 25:287–293

    Article  PubMed  CAS  Google Scholar 

  • Benda I (1982) Wine and brandy. In: Reed G (ed) Prescott and Dunn's industrial microbiology. AVI Publishing Company, Westport, CN, pp 293–402

    Google Scholar 

  • Boulton RB, Singleton VL, Bisson LF, Kunkee RE (1996) Principles and practices of winemak-ing. Chapman & Hall, New York

    Google Scholar 

  • Bureau G, Brun D, Vigues A, Maujean A, Vesselle G, Feuillat M (1982) Etude d'une microflore levurienne champenoise. Conn Vigne Vin 16:15–32

    CAS  Google Scholar 

  • Castelli T (1957) Climate and agents of wine fermentation. Am J Enol Vitic 8:149–156

    Google Scholar 

  • Cavalieri D, Barberio C, Casalone E, Pinzauti F, Sebastiani F, Mortimer R, Polsinelli M (1998) Genetic and molecular diversity inSaccharomyces cerevisiae natural populations. Food Technol Biotechnol 36:45–50

    CAS  Google Scholar 

  • Charoenchai C, Fleet GH, Henschke PA (1998) Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts. Am J Enol Vitic 49:283–288

    CAS  Google Scholar 

  • Clemente-Jimenez JM, Mingorance-Carzola L, Martinez-Rodriguez S, Las Heras-Vazquez FJ, Rodriguez-Vico F (2004) Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol 21:149–155

    Article  CAS  Google Scholar 

  • Cocolin L, Bisson LF, Mills DA (2000) Profiling of yeast dynamics in wine fermentations. FEMS Microbiol Lett 189:81–87

    Article  PubMed  CAS  Google Scholar 

  • Combina M, Mercado L, Borgo P, Elia A, Joofre V, Ganga A, Martinez C, Catania C (2005) Yeasts associated to Malbec grape berries from Mendoza, Argentina. J Appl Microbiol 98:1055–1061

    Article  PubMed  CAS  Google Scholar 

  • Comitini F, Ciani M (2006) Survival of inoculatedSaccharomyces cerevisiae strain on wine grapes during two vintages. Lett Appl Microbiol 42:248–253

    Article  PubMed  CAS  Google Scholar 

  • Constanti M, Poblet M, Arola L, Mas A, Guillamon JM (1997) Analysis of yeast populations during alcoholic fermentation in a newly established winery. Am J Enol Vitic 48:339–344

    Google Scholar 

  • Conterno L, Joseph CML, Arvk TJ, Henick-Kling T, Bisson LF (2006) Genetic and physiological characterization ofBrettanomyces bruxellensis strains isolated from wines. Am J Enol Vitic 57:139–147

    CAS  Google Scholar 

  • Csoma H, Sipiczki M (2008) Taxonomic reclassification ofCandida stellata strains reveals frequent occurrence ofCandida zemplinina in wine fermentation. FEMS Yeast Res 8:1–9

    Article  CAS  Google Scholar 

  • Davenport RR (1974) Microecology of yeasts and yeast-like organisms associated with an English vineyard. Vitis 13:123–130

    Google Scholar 

  • Egli CM, Edinger WD, Mitrakul CM, Henick-Kling T (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85:779–789

    Article  PubMed  CAS  Google Scholar 

  • Fay JC, McCullough HL, Sniegowski PD, Eisen MB (2004) Population genetic variation in gene expression is associated with phenotypic variation inSaccharomyces cerevisiae . Genome Biol 5: R26

    Article  PubMed  Google Scholar 

  • Fleet GH (1993) The microorganisms of winemaking — isolation, enumeration and identification. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood, Australia, pp 1–26

    Google Scholar 

  • Fleet GH (2003) Yeast interactions and wine flavor. Int J Food Microbiol 86:11–22

    Article  PubMed  CAS  Google Scholar 

  • Fleet GH, Heard GM (1993) Yeasts — growth during fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood, Australia, pp 27–54

    Google Scholar 

  • Fleet GH, Lafon-Lafourcade S, Ribereau-Gayon P (1984) Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines. Appl Environ Microbiol 48:1034–1038

    PubMed  Google Scholar 

  • Fleet GH, Prakitchaiwattana C, Beh AL, Heard GM (2002) The yeast ecology of wine grapes. In: Ciani M (ed) Biodiversity and biotechnology of wine yeasts. Research Signpost, Kerala, India, pp 1–17

    Google Scholar 

  • Ganga MA, Martinez C (2004) Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts. J Appl Microbiol 96:76–83

    Article  PubMed  CAS  Google Scholar 

  • Gil JV, Mateo JJ, Jimenez M, Pastor A, Huerta T (1996) Aroma compounds in wine as influenced by apiculate yeasts. J Food Sci 61:1247–1249

    Article  CAS  Google Scholar 

  • Gonzalez SS, Barrio E, Gafner J, Querol A (2006) Natural hybrids fromSaccharomyces cerevi-siae ,Saccharomyces bayanus , andSaccharomyces kudriavzevii in wine fermentations. FEMS Yeast Res 6:1221–1223

    Article  PubMed  CAS  Google Scholar 

  • Goto S, Yokotsuka I (1977) Wild yeast populations in fresh grape musts of different harvest times. J Ferment Technol 55:417–422

    Google Scholar 

  • Guillamon JM, Sabate J, Barrio E, Cano J, Querol A (1998) Rapid identification of wine yeast species based on RFLP of the ribosomal internal transcribed spacer (ITS) region. Arch Microbiol 169:387–392

    Article  PubMed  CAS  Google Scholar 

  • Gutierrez AR, Lopez R, Santamaria MP, Sevilla MJ (1997) Ecology of inoculated and spontaneous fermentations in Rioja (Spain) musts, examined by mitochondrial DNA restriction analysis. Int J Food Microbiol 36:241–245

    Article  PubMed  CAS  Google Scholar 

  • Gutierrez AR, Santamaria P, Epifanio S, Garijo P, Lopez R (1999) Ecology of spontaneous fermentation in one winery during 5 consecutive years. Lett Appl Microbiol 29:411–415

    Article  Google Scholar 

  • Heard GM, Fleet GH (1985) Growth of natural yeast flora during the fermentation of inoculated wines. Appl Environ Microbiol 50:727–728

    PubMed  Google Scholar 

  • Henick-Kling T, Edinger W, Daniel P, Monk P (1998) Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine. J Appl Microbiol 84:865–876

    Article  CAS  Google Scholar 

  • Heresztyn T (1986) Formation of substituted tetrahydropyridines by species ofBrettanomyces andLactobacillus isolated from mousy wines. Am J Enol Vitic 37:153–156

    Google Scholar 

  • Hierro N, Gonzalez A, Mas A, Guillamon JM (2006) Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration. FEMS Yeast Res 6:102–111

    Article  PubMed  CAS  Google Scholar 

  • Joseph CML, Kumar G, Su E, Bisson LF (2007) Adhesion and biofilm production by wine isolates ofBrettanomyces bruxellensis . Am J Enol Vitic 58:373–378

    Google Scholar 

  • Khan W, Augustyn OPH, Van der Westhuizen TJ, Lambrechts MG, Pretorius IS (2000) Geographic distribution and evaluation ofSaccharomyces cerevisiae strains isolated from vineyards in the warmer inland regions of the Western Cape in South Africa. S Afr J Enol Vitic 21:17–31

    CAS  Google Scholar 

  • Kunkee RE, Bisson LF (1993) Winemaking yeasts. In: Rose AH, Harrison JS (eds) The Yeasts: Yeast Technology. Academic, London, pp 69–126

    Google Scholar 

  • Kurtzman CP, Fell JW (1998) Definition, classification and nomenclature of the yeasts. Kurtzman CP, Fell JW Eds. The Yeasts — A Taxonomic Study. 4th ed. Elsevier, Amsterdam 3–5

    Google Scholar 

  • Kurtzman CP, Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 74:331–371

    Article  Google Scholar 

  • Lema C, Garcia-Jares C, Orriols I, Angulo L (1996) Contribution ofSaccharomyces and non-Saccharomyces populations to the production of some components of Albarino wine aroma. Am J Enol Vitic 47:206–216

    CAS  Google Scholar 

  • Longo E, Cansado J, Agrelo D, Villa TG (1991) Effect of climatic conditions on yeast diversity in grape musts from northwest Spain. Am J Enol Vitic 42:141–144

    Google Scholar 

  • Lopes CA, van Broock M, Querol A, Caballero AC (2002)Saccharomyces cerevisiae wine yeast populations in a cold region in Argentinean Patagonia. A study at different fermentation scales. J Appl Microbiol 93:608–615

    Article  PubMed  CAS  Google Scholar 

  • Martini A (2003) Biotechnology of natural and winery-associated strains ofSaccharomyces cere-visiae . Int Microbiol 6:207–209

    Article  PubMed  CAS  Google Scholar 

  • Martini A, Federici F, Rosini G (1980) A new approach to the study of yeast ecology of natural substrates. Can J Microbiol 26:856–859

    Article  Google Scholar 

  • Martini A, Ciani M, Scorzetti G (1996) Direct enumeration and isolation of wine yeasts from grape surfaces. Am J Enol Vitic 47:435–440

    Google Scholar 

  • Mora J, Mulet A (1991) Effects of some treatments of grape juice on the population and growth of yeast species during fermentation. Am J Enol Vitic 42:133–136

    Google Scholar 

  • Mortimer R, Polsinelli M (1999) On the origin of wine yeast. Res Microbiol 150:199–204

    Article  PubMed  CAS  Google Scholar 

  • Mortimer R, Romano P, Suzzi G, Polsinelli M (1994) Genome renewal: A new phenomenon revealed from an examination of 43 strains ofSaccharomyces cerevisiae derived from natural fermentations of grape musts. Yeast 10:1543–1552

    Article  PubMed  CAS  Google Scholar 

  • Nadal D, Carro D, Fernandez-Larrea J, Pina B (1999) Analysis and dynamics of the chromosomal complements of wild sparkling-wine yeast strains. Appl Environ Microbiol 65:1688–1695

    PubMed  CAS  Google Scholar 

  • Naumov G (1996) Genetic identification of biological species in theSaccharomyces sensu stricto complex. J Ind Microbiol 17:295–302

    Article  CAS  Google Scholar 

  • Nisiotou AA, Nychas G-JE (2007) Yeast populations residing on healthy Botrytis-infected grapes from a vineyard in Attica, Greece. Appl Environ Microbiol 73:2765–2768

    Article  PubMed  CAS  Google Scholar 

  • Pallmann CL, Brown JA, Olineka TL, Cocolin L, Mills DA, Bisson LF (2001) Use of WL medium to profile native flora fermentations. Am J Enol Vitic 52:198–203

    CAS  Google Scholar 

  • Parish ME, Carroll DE (1985) Indigenous yeasts associated with muscadine (Vitis rotundifolia ) grapes and musts. Am J Enol Vitic 36:165–169

    Google Scholar 

  • Parle JN, DiMenna ME (1965) The source of yeasts in New Zealand wines. N Z J Agric Res 9:98–107

    Google Scholar 

  • Phister TG, Mills DA (2003) Real-time PCR assay for detection and enumeration ofDekkera bruxellensis in wine. Appl Environ Microbiol 69:7430–7434

    Article  PubMed  CAS  Google Scholar 

  • Picco AM, Rodolfi M (2004) Assessments of indoor fungi in selected wineries of Oltrepo Pavese (Northern Italy) and Sottoceneri (Switzerland). Am J Enol Vitic 55:355–362

    Google Scholar 

  • Prakitchaiwattana CJ, Fleet GH, Heard GM (2004) Application and evaluation of denaturing gradient gel electrophoresis to analyze the yeast ecology of wine grapes. FEMS Yeast Res 4:865–877

    Article  PubMed  CAS  Google Scholar 

  • Querol A, Barrio E, Huerta T, Ramon D (1992) Molecular monitoring of wine fermentations conducted by dry yeast strains. Appl Environ Microbiol 58:2948–2952

    PubMed  CAS  Google Scholar 

  • Querol A, Barrio E, Ramon D (1994) Population dynamics of naturalSaccharomyces strains during wine fermentation. Int J Food Microbiol 21:315–323

    Article  PubMed  CAS  Google Scholar 

  • Rankine BC (1966)Pichia membranefaciens , a yeast causing film formation and off-flavor in table wine. Am J Enol Vitic 17:82–86

    Google Scholar 

  • Raspor P, Milek DM, Polanc J, Smole Mozina S, Cadez N (2006) Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia. Int J Food Microbiol 109:97–102

    Article  PubMed  CAS  Google Scholar 

  • Regueiro LA, Costas CL, Lopez Rubio JE (1993) Influence of viticultural and enological practices on the development of yeast populations during winemaking. Am J Enol Vitic 44:405–408

    Google Scholar 

  • Rementeria A, Rodriguez JA, Cadaval A, Amenabar R, Muguruza JR, Hernando FL, Sevilla MJ (2003) Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain). Int J Food Microbiol 86:201–207

    Article  PubMed  CAS  Google Scholar 

  • Renouf V, Perello MC, Strehaiano Lonvaud-Funel A (2006a) Global survey of the microbial ecosystem during alcoholic fermentation in winemaking. J Int Sci Vigne Vin 40:101–116

    CAS  Google Scholar 

  • Renouf V, Falcou M, Miot-Sertier C, Perello MC, de Revel G, Lonvaud-Funel A (2006b) Interactions betweenBrettanomyces bruxellensis and the other yeasts species during the first steps of winemaking. J Appl Microbiol 100:1208–1219

    Article  CAS  Google Scholar 

  • Renouf V, Claisse O, Lonvaud-Funel A (2007) Inventory and monitoring of wine microbial consortia. Appl Microbiol Biotechnol 75:149–164

    Article  PubMed  CAS  Google Scholar 

  • Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavor. Int J Food Microbiol 86:169–180

    Article  PubMed  CAS  Google Scholar 

  • Rosini G, Federici F, Martini A (1982) Yeast flora of grape berries during ripening. Microb Ecol 8:83–89

    Article  Google Scholar 

  • Sabate J, Cano J, Querol A, Guillamon JM (1998) Diversity ofSaccharomyces strains in wine fermentations: analysis for two consecutive years. Lett Appl Microbiol 26:452–455

    Article  PubMed  CAS  Google Scholar 

  • Sapis-Domercq S, Bertrand A, Mur F, Sarre C (1977) Influence des produits de traitment de al vigne sur la microflore levurienne. Conn Vigne Vin 11:227–242

    CAS  Google Scholar 

  • Schuller D, Alves H, Dequin S, Casal M (2005) Ecological survey ofSaccharomyces cerevisiae strains from vineyards in the Vinho Verde region of Portugal. FEMS Microbiol Ecol 51:167–177

    Article  PubMed  CAS  Google Scholar 

  • Schutz M, Gafner J (1994) Dynamics of the yeast strain population during spontaneous alcoholic fermentation determined by CHEF gel electrophoresis. Lett Appl Microbiol 19:253–257

    Article  CAS  Google Scholar 

  • Schutz M, Kunkee RE (1977) Formation of hydrogen sulfide from elemental sulfur during fermentation by wine yeast. Am J Enol Vitic 28:137–144

    Google Scholar 

  • Sipiczki M (2002) Taxonomic and physiological diversity ofSaccharomyces bayanus . In: Ciani M (ed) Biodiversity and biotechnology of wine yeasts. Research Signpost, Kerala, India, pp 53–69

    Google Scholar 

  • Sipiczki M (2006)Metschnikowia strains isolated from Botrytized grapes antagonize fungal and bacterial growth by iron depletion. Appl Environ Microbiol 72:6716–6724

    Article  PubMed  CAS  Google Scholar 

  • Stevic B (1962) The importance of bees (Apis sp) and wasps (Vespa sp) as carrier of yeasts for the microflora of grapes and the quality of wines. Arch Poljoprivredre Nauke Beograd 15:80–91

    Google Scholar 

  • Thomas DS, Davenport RR (1985)Zygosaccharomyces balii — a profile of characteristics and spoilage activities. Food Microbiol 2:157–169

    Article  Google Scholar 

  • Torija MJ, Rozes N, Poblet M, Guillamon JM, Mas A (2001) Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years. Antonie van Leeuwenhoek 79:345–352

    Article  PubMed  CAS  Google Scholar 

  • Torok T, Mortimer RK, Romano P, Suzzi G, Polsinelli M (1996) Quest for wine yeasts — an old story revisited. J Indust Microbiol 17:303–313

    Article  CAS  Google Scholar 

  • Townsend JP, Cavalieri D, Hartl DL (2003) Population genetic variation in genome-wide gene expression. Mol Biol Evol 20:955–963

    Article  PubMed  CAS  Google Scholar 

  • Valero E, Schuller D, Cambon B, Casal M, Dequin S (2005) Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three-years study. FEMS Yeast Res 5:959–969

    Article  PubMed  CAS  Google Scholar 

  • Valero E, Cambon B, Schuller D, Casal M and Dequin S (2007) Biodiversity ofSaccharomyces yeast strains from grape berries of wine producing areas using starter commercial yeasts. FEMS Yeast Res 7:317–329

    Article  PubMed  CAS  Google Scholar 

  • Van der Westhuizen TJ, Augustyn OHP, Pretorius IS (2000a) Geographical distribution of indigenousSaccharomyces cerevisiae strains isolated from vineyards in the coastal regions of the Western Cape in South Africa. S Afr J Enol Vitic 21:3–9

    Google Scholar 

  • Van der Westhuizen TJ, Augustyn OHP, Kahn W, Pretorius IS (2000b) Seasonal variation of indigenousSaccharomyces cerevisiae strains isolated from vineyards of the Western Cape in South Africa. S Afr J Enol Vitic 21:10–16

    Google Scholar 

  • Van Keulen H, Lindmark DG, Zeman KE, Gerlosky W (2003) Yeasts present during spontaneous fermentation of Lake Erie Chardonnay, Pinot Gris and Riesling. Antonie van Leeuwenhoek 83:149–154

    Article  PubMed  Google Scholar 

  • Versavaud A, Courcoux P, Roulland C, Dulau L, Hallet J-N (1995) Genetic diversity and geographical distribution of wildSaccharomyces cerevisiae strains from the wine-producing area of Charentes, France. Appl Environ Microbiol 61:3521–3529

    PubMed  CAS  Google Scholar 

  • Vezinhet F, Hallet J-N, Valade M, Poulard A (1992) Ecological survey of wine yeast strains by molecular methods of identification. Am J Enol Vitic 43:83–86

    Google Scholar 

  • Winzeler EA, Castillo-Davis CI, Oshiro G, Liang D, Richards DR, Zhou Y, Hartl DL (2002) Genetic diversity in yeast assessed with whole-genome oligonucleotide arrays. Genetics 163:79–89

    Google Scholar 

  • Xufre A, Albergaria H, Inacio J, Spencer-Martins I, Girio F (2006) Application of fluorescence in situ hybridization (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations. Int J Food Microbiol 108:376–384

    PubMed  CAS  Google Scholar 

  • Yanagida F, Ichinose F, Shinohara T, Goto S (1992) Distribution of wild yeasts in the white grape varieties at central Japan. J Gen Appl Microbiol 38:501–504

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA

    Linda F. Bisson & C. M. Lucy Joseph

Authors
  1. Linda F. Bisson
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. M. Lucy Joseph
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

Bisson, L.F., Joseph, C.M.L. (2009). Yeasts. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_3

Download citation

Publish with us

Policies and ethics

Search

Navigation