Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Abstract

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated <i>Candida oleophila</i> was selected for further sequential fermentations with <i>Saccharomyces cerevisiae</i>. The grape cultivars in the Maule showed a diversity of non-<i>Saccharomyces</i> yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the <i>Hansenasporia</i>, <i>Metschnikowia</i>, <i>Torulaspora</i>, <i>Lachancea</i>, and <i>Candida</i> genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only <i>Leuconostoc mesenteroides</i> was isolated. In the sequential fermentations, <i>C. oleophila</i> was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (<i>v</i>/<i>v</i>) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time <i>C. oleophila</i> has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of <i>C. oleophila</i> on wine attributes.