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Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making

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Yeast Diversity in Human Welfare

Abstract

The biodiversity of yeasts associated with grapes has been studied in different regions of wine producing countries throughout the world. Most of the species associated with the wine environment are similar, while some species are specifically associated with specific regions. Though Saccharomyces cerevisiae is primarily used for fermentation of grape juice, its occurrence is low on grape berries. Non-Saccharomyces yeasts belonging to the genera Torulaspora, Hanseniaspora, Pichia, Candida, Issatchenkia, Metschnikowia etc. are in abundance in grape musts and may dominate the early stages of fermentation. Subsequently, S. cerevisiae proliferates, becomes dominant and completes the wine fermentation. Therefore, yeasts diversity associated with the grapes and must significantly contribute to the quality and varietal character of wine. In present review, the diversity of yeasts associated with vineyard, winery, succession of yeasts during fermentation and their role in wine quality is discussed. The knowledge will be useful to monitor and control the fermentation with respect to quality and spoilage.

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Acknowledgements

The authors are thankful to funding agencies, Department of Biotechnology, New Delhi (BT/PR8426/PID/06/355/2006) and Ministry of Environment and Forest, New Delhi (F.No.19-23/2010) for the financial support. SM and ST acknowledge the support as SRF and SRA, respectively, from Council of Scientific and Industrial Research, New Delhi.

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Authors and Affiliations

  1. Biochemical Sciences Division, National Chemical Laboratory, Pune, 411008, India

    Sarika S. Mane, Santosh G. Tupe & Mukund V. Deshpande

  2. Nanobioscience Group, Agharkar Research Institute, Pune, 411004, India

    Vandana Ghormade

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  1. Sarika S. Mane
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  2. Vandana Ghormade
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  3. Santosh G. Tupe
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  4. Mukund V. Deshpande
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Correspondence to Mukund V. Deshpande .

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Editors and Affiliations

  1. Division of Biological Sciences and Engineering, Netaji Subhas Institute of Technology, Dwarka, Delhi, India

    Tulasi Satyanarayana

  2. Yeast Genetics, Department of Physiology and Cell Biology, Leibniz Institute of Plant Genetics and Crop Plant Research, Gatersleben, Sachsen-Anhalt, Germany

    Gotthard Kunze

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Mane, S.S., Ghormade, V., Tupe, S.G., Deshpande, M.V. (2017). Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making. In: Satyanarayana, T., Kunze, G. (eds) Yeast Diversity in Human Welfare. Springer, Singapore. https://doi.org/10.1007/978-981-10-2621-8_1

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