Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil

Abstract

Considering the influence of natural yeasts on wine production and the organoleptic properties of the final product, the objective of the present study was to evaluate the diversity of yeasts in Cabernet-Sauvignon and Merlot (Vitis vinifera L.) grown in the highlands of the Northeast region of Rio Grande do Sul State, “Serra Gaúcha”, Brazil. Grape samples were collected from commercial vineyards between February and March in the 2017, 2018 and 2019 vintages. One hundred sixty-six isolated yeasts were classified at the species level by D1/D2 domain of 26S rRNA sequencing. A total of 31 yeast species were identified. The most prevalent species were Hanseniaspora uvarum, Issatchenkia terricola, Saturnispora diversa and Starmerella bacillaris. These same yeasts were the most frequent regardless of the year evaluated. The results indicated that there is a great diversity of yeast species in grapes cultivated in the highlands of Southern Brazil. However, the yeast communities remain similar in Cabernet-Sauvignon and Merlot grapes the analysed parameters (grape variety/vintage) are not interfering in the yeast populations found in the region highlands of Rio Grande do Sul, “Serra Gaúcha”, Brazil. This study enabled the knowledge of the yeast populations present in the region and their variations during the harvesting of wine grapes, showing that there is a majority pattern of species independent of the harvest.

Keywords

• grapes
• yeast diversity
• variety
• vintage