Association of   var.   with some French wines: genetic analysis of yeast populations

Наумов, Г. И.; Masneuf, Isabelle; Наумова, Е. С.; Aigle, Michel; Dubourdieu, Denis

doi:10.1016/s0923-2508(00)90131-1

Cited by 128 publications

(80 citation statements)

References 15 publications

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“…uvarum is viticulture and wine-making at low temperatures (Naumov, 1987). The yeast predominates in certain types of wines: Tokaj (Hungary, Slovakia), the whites of the Val de Loire, Sauternes and Alsace (France), Amarone (Italy), Txakoli (North Spain) and others (Naumov et al, 1993(Naumov et al, , 2000b(Naumov et al, , 2001(Naumov et al, , 2002Torriani et al, 1999;Rementeria et al, 2003;Demuyter et al, 2004). It is also involved in the production of cider.…”

Section: Introductionmentioning

confidence: 99%

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Наумова

Наумов

Masneuf‐Pomarède

et al. 2005

Yeast

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121

101

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The genomic constitution of different S. bayanus strains and natural interspecific Saccharomyces hybrids has been studied by genetic and molecular methods. Unlike S. bayanus var. uvarum, some S. bayanus var. bayanus strains (the type culture CBS 380, CBS 378, CBS 425, CBS 1548) harbour a number of S. cerevisiae subtelomeric sequences: Y , pEL50, SUC, RTM and MAL. The two varieties, having 86-100% nDNA-nDNA reassociation, are partly genetically isolated from one another but completely isolated from S. cerevisiae. Genetic and molecular data support the maintaining of var. bayanus and var. uvarum strains in the species S. bayanus. Using Southern hybridization with species-specific molecular markers, RFLP of the MET2 gene and flow cytometry analysis, we showed that the non-S. cerevisiae parents are different in lager brewing yeasts and in wine hybrid strains. Our results suggest that S. pastorianus is a hybrid between S. cerevisiae and S. bayanus var. bayanus, while S. bayanus var. uvarum contributed to the formation of the wine hybrids S6U and CID1. According to the partial sequence of ACT1 gene and flow cytometry analysis, strain CID1 is a triple hybrid between S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum.

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Section: Introductionmentioning

confidence: 99%

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Наумова

Наумов

Masneuf‐Pomarède

et al. 2005

Yeast

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121

101

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“…In fact, S. bayanus is commonly used in champagne production to promote the fermentation of sugars dissolved in the basic wine, and thus is a substrate rich in ethanol. S. bayanus and S. cerevisiae share about 40% of their genomes (Naumov et al, 2000) and can grow in similar environmental conditions, often being found together in many wines and beers (Querol & Bond, 2009). Generally, S. cerevisiae prefers temperatures around 35°C (Querol & Bond, 2009), while S. bayanus can grow and produce ethanol at temperatures ranging from 1 to 30°C (Brown & Oliver, 1982;Pulvirenti et al, 2000;Serra et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentrations

Zinnai¹,

Venturi²,

Sanmartin³

et al. 2016

SAJEV

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In the cellar, slow and stuck fermentations occurring during winemaking are often successfully solved by the addition of yeast strains like Saccharomyces bayanus. The kinetic behaviour shown by S. bayanus during alcoholic fermentation was investigated using a mathematical model previously tested for S. cerevisiae, in order to show which of the six functional parameters of the model differed significantly with the yeast population. Although some parameters (hexose fractions converted to ethanol and glycerol) did not change, the kinetic constant related to the inactivation rate of the yeast population showed by S. cerevisiae assumed a value significantly higher (approximately 50-fold) than that observed for S. bayanus, while this latter population was ten times less affected by ethanol than S. cerevisiae. Although no remarkable differences could be found between the ability shown by the two yeast populations to convert hexoses (D-glucose and D-fructose), the tolerance for ethanol accumulation changed strongly. The conversion rate of these two hexoses by S. bayanus was affected less (about ten thousand-fold) by ethanol than that of S. cerevisiae.

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“…The cryophilic S. bayanus var. uvarum significantly occurs in wines fermented at low temperatures (NAumov et al, 2000;2002).…”

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confidence: 99%

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Csernus¹,

Pomazi²,

Magyar³

2014

Acta Alimentaria

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Initiated by the Association "Wine Route of Etyek Wine District", the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work was to characterize the taxonomic and phenotypic diversity of the representative Saccharomyces yeast strains that dominate the spontaneous fermentations in this wine district. The results obtained by molecular ribotyping (ARDRA) revealed a strong dominance of S. cerevisiae, but S. bayanus var. uvarum was also present sporadically. Some of the natural isolates exhibited high volatile acid production or poor fermentation capacity, which imply a quality risk in spontaneous fermentations. Most of the isolates, however, displayed good oenological features during lab scale fermentations. As the second aim of this work, the most promising, selected strains were further tested for oenological properties in microvinification scale and, finally, in large scale fermentations. The analytical and sensory analysis proved that selected strains, including S. bayanus var. uvarum, can be used as local starter cultures, which may contribute to the typicality of the local wines in comparison with commercial starters.

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Association of var. with some French wines: genetic analysis of yeast populations

Cited by 128 publications

References 15 publications

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentrations

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

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