Composition of<i>Saccharomyces cerevisiae</i>strains in spontaneous fermentations of Pinot Noir and Chardonnay

Scholl, Chrystal M.; Morgan, Sydney; Stone, M. L.; Tantikachornkiat, Mansak; Neuner, Marissa; Durall, Daniel M.

doi:10.1111/ajgw.12221

Cited by 18 publications

(39 citation statements)

References 30 publications

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“…Although spontaneous AF on an industrial scale can be conducted either with residual ADY or indigenous strains (Scholl et al 2016), the process is ecologically and biochemically complex involving yeasts of various genera but predominantly numerous strains of S. cerevisiae (Hall et al 2011). These exhibit successive growth during the process and contribute to the final chemical and sensory quality of wine, which is specific for each combination of strains (Howell et al 2006).…”

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confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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AbstractČuš F., Zabukovec P., Schroers H.J. (2017): Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine. Czech J. Food Sci., 35: 329-345.The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

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confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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“…Only the S. uvarum isolates were selected for strain identification. DNA was extracted from each yeast isolate by performing a water DNA extraction, as described previously [5].…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, many winemakers have become interested in conducting uninoculated (spontaneous) fermentations in an attempt to encourage a diversity of yeast species and strains to participate in alcoholic fermentation. Although vineyard-derived yeasts were originally thought to be the ones conducting uninoculated fermentations, a growing body of evidence has shown that uninoculated fermentations are actually conducted by winery-resident yeast strains [5–8]. These yeasts may be of commercial or indigenous origin, but have established themselves as residents of the winery environment, and are capable of entering and conducting fermentations over multiple vintages.…”

Section: Introductionmentioning

confidence: 99%

“…Although most uninoculated fermentations at commercial wineries are conducted by strains of S. cerevisiae [5–8], some wineries contain established populations of Saccharomyces uvarum that are able to conduct and complete alcoholic fermentation [9–12]. S. uvarum belongs to the Saccharomyces sensu stricto clade, and is the furthest relative from S. cerevisiae within this clade [13].…”

Section: Introductionmentioning

confidence: 99%

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An indigenousSaccharomyces uvarumpopulation with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

McCarthy

Morgan

Martiniuk

et al. 2019

Preprint

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Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S. uvarum population relates to strains from other parts of the world. In this study, a highly diverse S. uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S. uvarum strains isolated around the world. Of the 106 strains of S. uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of the dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, providing evidence for a winery-resident population of indigenous S. uvarum. This research provides a valuable insight into the diversity and persistence of non-commercial S. uvarum strains in North America, and provides a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.

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“…Briefly, multiplex PCR was performed on the eight microsatellite loci (C11, C3, C4, C8, YOR267c, YLR117w, YML091c, YPL009c) to determine the multilocus genotype of the two S. cerevisiae strains [48,49]. PCR, fragment analysis, and multilocus genotyping were performed as outlined previously [50]. These multilocus genotypes can be viewed in Table A2.…”

Section: Strain-typingmentioning

confidence: 99%

Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

et al. 2019

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Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.

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Composition ofSaccharomyces cerevisiaestrains in spontaneous fermentations of Pinot Noir and Chardonnay

Cited by 18 publications

References 30 publications

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

An indigenousSaccharomyces uvarumpopulation with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

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