EVOLUTION OF YEAST BIODIVERSITY AND VOLATILE COMPOUNDS DURING SPONTANEOUS FERMENTATION OF 'KARASAKIZ' GRAPES FROM DIFFERENT REGIONS OVER TWO CONSECUTIVE VINTAGES

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dc.authoridAY, Mustafa/0000-0002-1765-4858
dc.authoridCelebi Uzkuc, Nesrin Merve/0000-0001-8822-7864
dc.contributor.authorCelebi-Uzkuc, Nesrin Merve
dc.contributor.authorAy, Mustafa
dc.contributor.authorKirca-Toklucu, Aysegul
dc.date.accessioned2025-01-27T20:47:36Z
dc.date.available2025-01-27T20:47:36Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSpontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds during the spontaneous fermentation of 'Karasakiz' grapes from three sub-regions of canakkale province, Turkey for two vintages (2019 and 2020). This is the first study on the diversity of autochthonous yeasts during wine fermentation of 'Karasakiz' variety. In the present work, the strains belong to Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Metschnikowia pulcherrima and Zygoascus hellenicus by PCR-RFLP of the ITS region were identified . A total of 272 isolates were identified as S. cerevisiae. Yeast population and diversity changed related to the sub-region and the vintages. However, H. uvarum and S. bacillaris were common denominators of three regions evaluated. H. uvarum was dominant in the early stages of the fermentation, except for Bozcaada 2019 vintage. Bozcaada region also exhibited higher S. cerevisiae strain diversity compared to other regions. 1-Hexanol and 1-octanol gradually decreased during the fermentation of 'Karasakiz' grapes, while the concentration of isoamyl alcohol, phenylethyl alcohol and ester compounds increased by the fermentation but with some fluctuation.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Coordination Unit [FBA -2019-2976]
dc.description.sponsorshipThis research is a part of Mrs. Celebi-Uzkuc's doctoral study. and was supported by Canakkale Onsekiz Mart University The Scientific Research Coordination Unit (Project number: FBA -2019-2976) .
dc.identifier.doi10.1051/ctv/ctv20233802152
dc.identifier.endpage166
dc.identifier.issn2416-3953
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85176137993
dc.identifier.scopusqualityQ2
dc.identifier.startpage152
dc.identifier.urihttps://doi.org/10.1051/ctv/ctv20233802152
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24978
dc.identifier.volume38
dc.identifier.wosWOS:001087421900001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherEstacao Vitivinicola Nacional
dc.relation.ispartofCiencia E Tecnica Vitivinicola
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectWine
dc.subjectyeast
dc.subjectnon-Saccharomyces
dc.subjectvolatile compound
dc.subjectterroir
dc.titleEVOLUTION OF YEAST BIODIVERSITY AND VOLATILE COMPOUNDS DURING SPONTANEOUS FERMENTATION OF 'KARASAKIZ' GRAPES FROM DIFFERENT REGIONS OVER TWO CONSECUTIVE VINTAGES
dc.typeArticle

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