Multilocus typing ofLachancea thermotoleransfor wine fermentation monitoring

Abstract

ABSTRACTClimate change is causing a lack of acidity during winemaking and oenologists use several solutions to cope with such a problem.Lachancea thermotolerans, which has the potential to tolerate the harsh physicochemical conditions of wine, has emerged as a promising alternative for pH management during winemaking and, currently, it is the most valuable yeast used for acidity control in wine. In this work an amenable method forL. thermotoleransgenotyping based on a multiplexed microsatellite amplification in 6 different loci was developed. This specific and sensitive method was used to distinguish between 103 collection strains obtained from different geographical and isolation sources, and then challenged against a 429L. thermotoleransisolates from several wineries and harvests. The procedure was also tested for fermentation monitoring and strain implantation. The procedure was conceived to simplify the methodology available forL. thermotoleransgenotyping, making it easy for applying in wine-related laboratories. This method can be applied to distinguish betweenL. thermotoleransstrains in selection programs and to follow implantation of inoculated strains during winemaking with optimal results.