Identificación de las levaduras responsables de la fermentación alcohólica de los mostos de variedades autóctonas andaluzas

Abstract

The use of S. cerevisiae active dry yeast strains has improvedthe fermentation processes, as well as the wine quality. However,their continued use leads to a colonization of the winerieswhere they are used, and consequently a decrease in microbialbiodiversity is observed. Currently, there is a growing interestboth in S. cerevisiae indigenous species and in other non-Saccharomycesyeasts, which could contribute to achieve the biodiversityof a region, to increase the wine typicity.In this work, the identification of the autochthonous yeastsinvolved in the spontaneous fermentations from musts of Andalusianautochthonous white grape varieties (Beba, Doradilla,Garrido fino, Jaén blanco, Mantúo de Pilas, Palomino fino y Vijiriega)has been carried out. The isolation and selection of themajority yeast strains has been carried out in three points of thewinemaking and the corresponding molecular characterization,genus and species, through the application of the PolymeraseChain Reaction (PCR) molecular technique, followed by restrictionenzyme digestion of amplification products (RFLP). Theanalysis of the results has allowed us to describe the diversityof native yeast species in the Andalusian white varieties and thedegree of implantation of them during the fermentation process.