Verification of fermentative process of grape juice

Abstract

This thesis deals with identification of yeasts isolated during spontaneous fermentation of grape juice. For analysis the Pinot Noir grape variety grown in the integrated vineyard was chosen. In the theoretical part of this thesis basic information about yeasts are described. Genera of yeasts that occurs during fermentation process and methods based on PCR are also described. In this thesis PCR-RFLP method was used for identification of yeasts. The amplification of the 5,8S-ITS rDNA sequence was performed by the polymerase chain reaction with use of the primers ITS1 and ITS4. The restriction analysis was performed by applying five restriction endonucleases: HaeIII, HinfI, Taq?, AluI, MseI. The amplicons were split into fragments which length and number are typical for the particular species. These fragments were identified by agarose gel electrophoresis and electrophoreograms were evaluated by BioNumerics software. Dendrograms representing genetic similarity of isolated wine yeasts were created by using UPGMA cluster analysis