Fig 1.
Combinations of soil type and grapevine training system in the sampled vineyards.
A: not- trellised grapevine (NT) in soil covered with stones (SS); B: NT in solidified lava flows (SL); C: NT in arable soil (AS); D: trellised grapevines (TG) in AS.
Fig 2.
Sampling sites (A) and summary of the samples collected (B) in 2009 and 2010 in 22 vineyards from 13 wine-producing areas on five islands of the Azores Archipelago, from the grapevine cultivars Verdelho dos Açores (Ver), Arinto da Terceira (Ar) e Terrantez do Pico (Tr) planted in arable soil (AS), soil covered with stone (SS) or solidified lava flows (LF), and trained as trellised grapevines (TG), non-trellised grapevines (NT) or lying grapevines (LG).
Table 1.
Incidence of each yeast species (%) isolated from 57 grape samples collected on 5 islands of the Azores Archipelago (BCT: Biscoitos; GRC: Graciosa Island; PLJ: Lajidos; PRL: remaining locations in Pico; SJG: S. Jorge Island; SMG: S. Miguel Island) on freshly crushed grapes.
Fig 3.
Yeast communities composition (in percentage) from freshly crushed grapes of the grapevine cultivars Verdelho dos Açores (Ver) and Arinto da Terceira (Ar) collected in 2009 and 2010 on A) all sampled locations, B) in Lajidos (PLJ), the remaining locations of Pico (PRL), in Biscoitos (BCT) and in Graciosa (GRC) and C) in six vineyard (numbers 5, 12, 15, 16, 17 and 19; see Table 1).
Table 2.
Incidence of each yeast species (%) isolated from 40 spontaneous fermentations of grape samples collected on 5 islands of the Azores Archipelago (NS: Non-Saccharomyces; Sc: S. cerevisiae; BCT: Biscoitos; GRC: Graciosa Island; PLJ: Lajigos; PRL: remaining locations in Pico; SJG: S. Jorge Island; SMG: S. Miguel Island) from final stages of fermentations.
Fig 4.
Analysis of similarity (ANOSIM) on square root transformed species incidences, using the software PAST [55].
Statistically significant differences in yeast community composition observed between islands/locations (SMG: São Miguel, BCT: Biscoitos, GRC: Graciosa, PLJ: Lajidos, PRL: remaining locations in Pico, SJG: São Jorge). R-values are indicated in bold, and P-values in italic. Light grey and dark grey boxes refer to comparisons made with yeast species obtained in 2009 and 2010, respectively.