Ecological Distribution and Phenotypic Diversity of Sac char omyces cerevisiae Strains from the Wine-Producing Area in Yamanashi, Japan

摘要

The analysis of yeast ecology in the enological environment is important for knowing the distribution and diversity of yeasts and for evaluating their potential for winemaking. The Saccharomyces cerevisiae strains were isolated from vineyard soils, grapes, grape juices and grape pomaces in the Yamanashi area and were classified into 35 karyotypes. Seven of the 35 karyotypes appeared more frequently in the environment. The isolates were classified into 249 strains according to their karyotype. The population of S. cerevisiae in the vineyard soils differed from location and season, and yeasts in vineyard soil are thought to be the main sources of their occurrence in the environment. The indigenous yeasts in wineries also contributed to yeast flora ofgrape musts. The presence of the same karyotypes of wine strains which have been used for starter culture in the wineries of the Yamanashi area was observed. There were killer, resistant (or neutral) and sensitive strains among the S. cerevisiae strains;most of the strains were copper resistant and H_2S productive; and minor numbers of the strains showed active forming and film-forming properties. Many strains had good fermentability and were evaluated as useful potential strains for wine fermentation.