Determination of yeast flora during the vinification of narince grape variety and investigation of starter culture potential of some isolated yeasts

This study was carried out in the year of 2014 and 2015 vintages. The dynamics of S. cerevisiae and non-Saccharomyces spp. population during the fermentation of Narince grape variety grown in Tokat and Nevşehir regions (Cappadocia) and also technological properties of the most pomising yeasts that could be used in the production of Narince wines as starter culture were investigated. Identification of yeasts was done by PCR-RFLP analysis of 5.8 ITS rRNA region and sequence information fort he D1/D2 domains of the 26S gene. method was used for molecular identification of isolated yeasts. During spontaneous fermentation of Narince must and from Narince grapes, a total of 265 yeasts were identified, 124 as non-Saccharomyces, 141 as S. cerevisiae. Twelve different species belonging to ten genera were found as: H'spora uvarum, H'spora guilliermondii, S. cerevisiae, T. delbrueckii, W. anomalus, P. kluyveri, I. terricola, I. orientalis, P. occidentalis, L. thermotolerans, Metschnikowia sp. and C. zemplinina, Consequently three S. cerevisiae, one T. delbrueckii and one L. thermotolerans yeasts were selected as a potential starter culture for Narince wine production with their ethanol and SO2 tolerans, strong growth at 15°C, low-medium H2S production, higher fermentation rate and fermentation power, low production of acetic acid and production of moderate level of aroma compounds.