Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking

Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and more resistant to cold temperatures fungal diseases compared Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting must three regional vineyards. Using cultured-based methods ITS sequencing, Hanseniaspora Pichia spp. dominant genus out of 29 species identified. Five strains uvarum, H. opuntiae, kluyveri, P. kudriavzevii, Aureobasidium pullulans characterized for ability tolerate sulfite ethanol. opuntiae PSWCC64 kudriavzevii PSWCC102 8–10% ethanol able utilize 60–80% sugars during fermentation. Laboratory scale fermentations candidate strain into sterile juice allowed analyzing compounds associated with flavor. Nine nonvolatile conserved inoculated fermentations. In contrast, PSWCC70 positively correlated 2-heptanol ionone fruity floral odor kudriazevii was a group esters acetals herbaceous aroma. Microbial chemical characterization presents an exciting approach enhance flavor complexity regionality wines.