Biodiversity of native yeasts, especially in winemaking, has hidden potential. In order to use the value of non- Saccharomyces strains in wine production and to minimise the possibility of its deterioration, it is necessary to thoroughly study the yeast cultures present on grape fruits and in grape must, as well as their metabolic properties. The aim of the study was to characterise the yeast microbiota found during spontaneous fermentation of grape musts obtained from grape varieties ‘Rondo’, ‘Regent’ and ‘Johanniter’. Grapes from two vineyards (Srebrna Góra and Zadora) located in southern Poland were used for the research. Succession of subsequent groups of yeasts was observed during the process. Metschnikowia pulcherrima yeasts were identified both at the beginning and the end of the process. Hanseniaspora uvarum, Wickerhamomyces onychis and Torulaspora delbrueckii strains were also identified during the fermentation. Torulaspora delbrueckii and Wickerhamomyces onychis strains were identified only in grape musts obtained from grapes of the Zadora vineyard. These strains may be characteristic of this vineyard and shape the identity of wines formed in it. Our research has provided specific knowledge on the biodiversity of yeast cultures on grapes and during their spontaneous fermentation. The research results presented indicate the possibility of using native strains for fermentation of grape musts, allowing to obtain a product with favourable chemical composition and sensory profile.

中文翻译：

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凉爽气候葡萄汁自发发酵过程中分离出的酵母菌的生物多样性

天然酵母的生物多样性，特别是在酿酒方面，具有隐藏的潜力。为了在葡萄酒生产中利用非酵母菌菌株的价值并将其变质的可能性降至最低，有必要彻底研究葡萄果实和葡萄汁中存在的酵母培养物及其代谢特性。该研究的目的是表征从葡萄品种“Rondo”、“Regent”和“Johanniter”中获得的葡萄汁自发发酵过程中发现的酵母菌群。来自波兰南部两个葡萄园（Srebrna Góra 和 Zadora）的葡萄用于研究。在该过程中观察到后续酵母组的连续性。Metschnikowia pulcherrima 酵母在该过程的开始和结束时都被鉴定出来。Hanseniaspora uvarum，在发酵过程中还鉴定了 Wickerhamomyces onychis 和 Torulaspora delbrueckii 菌株。Torulaspora delbrueckii 和 Wickerhamomyces onychis 菌株仅在从 Zadora 葡萄园的葡萄中获得的葡萄汁中被鉴定出来。这些菌株可能是这个葡萄园的特征，并塑造了其中形成的葡萄酒的特性。我们的研究提供了有关葡萄上酵母培养物及其自发发酵过程中生物多样性的具体知识。研究结果表明，可以使用天然菌株发酵葡萄汁，从而获得具有良好化学成分和感官特征的产品。Torulaspora delbrueckii 和 Wickerhamomyces onychis 菌株仅在从 Zadora 葡萄园的葡萄中获得的葡萄汁中被鉴定出来。这些菌株可能是这个葡萄园的特征，并塑造了其中形成的葡萄酒的特性。我们的研究提供了有关葡萄酵母培养物及其自发发酵过程中生物多样性的具体知识。研究结果表明，可以使用天然菌株发酵葡萄汁，从而获得具有良好化学成分和感官特征的产品。Torulaspora delbrueckii 和 Wickerhamomyces onychis 菌株仅在从 Zadora 葡萄园的葡萄中获得的葡萄汁中被鉴定出来。这些菌株可能是这个葡萄园的特征，并塑造了其中形成的葡萄酒的特性。我们的研究提供了有关葡萄酵母培养物及其自发发酵过程中生物多样性的具体知识。研究结果表明，可以使用天然菌株发酵葡萄汁，从而获得具有良好化学成分和感官特征的产品。