Terroir of yeasts? – Application of FTIR spectroscopy and molecular methods for strain typing of yeasts

¹ Institute for Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Str.1, 65366 Geisenheim, Germany
² Department of Microbiology, ZIEL – Zentralinstitut für Ernährungs- und Lebensmittelforschung, TU München, Weihenstephaner Berg 1, 85350 Freising, Germany

Abstract

The site specific influence on wine (Terroir) is an often by wine producers, consumers and scientists discussed topic in the world of wine. A study on grapes and (spontaneous) fermentations from six different vineyards was done to investigate the biodiversity of yeasts and to answer the question if there is a terroir of yeast and how it could be influenced. Randomly isolated yeasts were identified by FTIR-spectroscopy and molecular methods on species and strain level. Vineyard specific yeast floras would be observed but they are not such important as expected. Only a few overlapping strain patterns would be identified during both vintages. The yeast flora of the winery had a huge impact on the spontaneous fermentations, but is not really constant and influenced by different factors from outside.