Doğal fermente üzüm şırasından izole edilen saccharomyces ve saccharomyces olmayan mayaların sıralı inokülasyonunun kalecik karası şarabı üzerine etkileri ve saccharomyces ve lachancea thermotolerans izolatlarının moleküler karakterizasyonu

Sequential fermentation is a process based on using non-Saccharomyces yeasts and Saccharomyces cerevisiae to contribute wine quality and improve wine complexity. Identification and characterization of the yeasts are crucial to achieving ideal fermentation. In this study, sequential fermentation of Kalecik Karası must was carried out to indicate potential usage of wild yeasts as starter culture in winemaking. Four selected non-Saccharomyces isolates (Lachancea thermotolerans, Wickerhamomyces anomalus, Metschnikowia pulcherrima, and Hanseniaspora opuntiae) with wild or commercial Saccharomyces cerevisiae strains were used in fermentation, and their effects on wine composition, volatile compounds, and sensory profiles were evaluated. The analysis was indicated that the wines made with wild L. thermotolerans and M. pulcherrima in sequential mixtures were successful as commercial yeast by producing desirable volatile compounds (higher alcohols and esters) and providing desirable sensory characteristics. Some wild yeast strains isolated during spontaneous wine production within the scope of TUBITAK project no. 116O521 were selected for molecular characterization using RFLP and RAPD-PCR methods. Eleven wild Saccharomyces isolates were identified at the species level by RFLP. Two isolates were identified as S. cerevisiae by RFLP with the HpaII enzyme despite the controversial results in the ITS region and D1/D2 domain sequencing. RAPD-PCR was used to detect intraspecific genotypic differences in thirty-one Lachancea thermotolerans yeasts isolated during cold maceration of Öküzgözü grape variety. M13 primer had the most discriminatory power by producing four distinct clusters in isolates. Although (ATG)5 produced the same pattern for all isolates, OPA-03 and (GTG)5 separated the strains into three and two clusters, respectively.