Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León

‘Microbial terroir’ relates to the infuence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage infuence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fngerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identifed by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identifed amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing fve strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter culturesIsora González‑Alonso, Michelle Elisabeth Walker, María‑Eva Vallejo‑Pascual, Gérmán Naharro‑Carrasco and Vladimir Jirane