Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Virgil VRĂJMAȘU, Camelia DIGUȚĂ, Florentina MATEI
In the wine and in the grape must, there is a complex microbial ecosystem that harbours a great diversity of yeast species, amongst other, non-Saccharomyces yeasts (Issatchenkia orientalis, Metschnikowia pulcherrima, Torulaspora delbrueckii, Candida zemplinina and Hanseniaspora spp.). The paper aimed to develop a molecular method for quantifying Hanseniospora populations during the winemaking process. Specific primers and SYBR Green probe have been used for real-time qPCR method and dilutions from a reference strain of Hanseniospara uvarum, it also hs been used for the calibration curve. After the method was developed, it was used to study different samples of grape must and wine, following a natural or controlled fermentation with commercial yeast strains. This study is necessary, useful and shows the relevance of qPCR for studying non-Saccharomyces yeasts in the complex ecosystem of grape must and wine.
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