GENETIC HOMOLOGY OF WINE YEASTS WITH<i>SACCHAROMYCES CEREVISIAE</i>*

Fogel, Seymour

doi:10.1002/j.2050-0416.1978.tb03885.x

Cited by 22 publications

(21 citation statements)

References 9 publications

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“…DNA content per cell was 9.8 X 10~1 4 g (for 13a) and 10.5 X 10~1 4 g (for 75b) ( these results suggest that both strains are homothalic diploids. From a genetic point of view these strains are similar to other wine strains reported (Cummings and Fogel, 1978). During cultivation in sterile grape must both strains 13a and 75b showed good fermentation activity, with high sugar conversion percentages into alcohol and relatively low accumulations of aldehydes (Table 3).…”

Section: Properties Of Wine Yeast Strains 13a and 75bsupporting

confidence: 59%

Construction of hybrid yeasts with increased flocculation for white wine manufacture

Lahtchev

Pesheva

Tzvetanov³

1991

Journal of Wine Research

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Hybrid strains of yeast have been selected that have better flocculating properties for white wine manufacture. The hybridisation of the production winemaking strain 13a (Varna 84) with a Saccharomyces cerevisiae haploid strain carrying the FLO5 mutation resulted in a hybrid with very good flocculation ability. Its fermentation activity was increased using several backcrosses. At the final step two meiotic segregants with mating ability were crossed with the production wine-manufacturing strain 75b (Sofia 75); hybrids K93 and K97 were obtained. These hybrids showed better flocculation ability and a more rapid fermentation in comparison with the parental strains 13a and 75b. The composition, taste and aroma of wines obtained using hybrids were similar to those produced by parental strains. The treatment of young white wines was easier if constructed hybrid strains were used.

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Section: Properties Of Wine Yeast Strains 13a and 75bsupporting

confidence: 59%

Construction of hybrid yeasts with increased flocculation for white wine manufacture

Lahtchev

Pesheva

Tzvetanov³

1991

Journal of Wine Research

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“…Some authors (Guijo et al, 1997; Nadal et al, 1999) highlighted that aneuploidy may be a method of yeast adaptation through the modification of the expression of some genes involved in this process (Legras et al, 2007). In any case, aneuploids (Infante et al, 2003; Bradbury et al, 2005; Legras et al, 2007; Lopandic et al, 2007), triploids (Cummings and Fogel, 1978; Takahashi, 1978; Thornton, 1986), polyploids (e.g., Takahashi, 1978; Bakalinsky and Snow, 1990; Guijo et al, 1997; Naumov et al, 2000, 2002) and rarely haploids (Lopandic et al, 2007) may be present in the natural yeast biota of fermenting wine (Sipiczki, 2011). …”

Section: Molecular Methodsmentioning

confidence: 99%

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods

et al. 2013

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Biogeography is the descriptive and explanatory study of spatial patterns and processes involved in the distribution of biodiversity. Without biogeography, it would be difficult to study the diversity of microorganisms because there would be no way to visualize patterns in variation. Saccharomyces cerevisiae, “the wine yeast,” is the most important species involved in alcoholic fermentation, and in vineyard ecosystems, it follows the principle of “everything is everywhere.” Agricultural practices such as farming (organic versus conventional) and floor management systems have selected different populations within this species that are phylogenetically distinct. In fact, recent ecological and geographic studies highlighted that unique strains are associated with particular grape varieties in specific geographical locations. These studies also highlighted that significant diversity and regional character, or ‘terroir,’ have been introduced into the winemaking process via this association. This diversity of wild strains preserves typicity, the high quality, and the unique flavor of wines. Recently, different molecular methods were developed to study population dynamics of S. cerevisiae strains in both vineyards and wineries. In this review, we will provide an update on the current molecular methods used to reveal the geographical distribution of S. cerevisiae wine yeast.

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“…Thornton 1982;Mortimer et al 1994;Nadal et al 1999;Bradbury et al 2006;Legras et al 2007;Lopandic et al 2007), but aneuploids (e.g. Sancho et al 1986;Bakalinsky and Snow 1990;Martinez et al 1995;Ibeas and Jimenez 1996;Guijo et al 1997;Nadal et al 1999;Infante et al 2003;Bradbury et al 2006;Legras et al 2007;Lopandic et al 2007), triploids (Cummings and Fogel 1978;Takahashi 1978;Thornton 1986), polyploids (e.g. Takahashi 1978Bakalinsky and Snow 1990;Guijo et al 1997;Naumov et al 2000Naumov et al , 2002 and rarely also haploids (Lopandic et al 2007) occur in the natural yeast microflora of fermenting wine.…”

Section: Genetic Diversity Of Wine Strainsmentioning

confidence: 97%

Diversity, variability and fast adaptive evolution of the wine yeast (Saccharomyces cerevisiae) genome—a review

Sipiczki

2010

Ann Microbiol

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Due to the high propensity for genomic alteration of their genomes, wine yeast (Saccharomyces cerevisiae) strains are very diverse. Genetic/genomic differences often correlate with different enological and technological properties. Experimental data indicate that the plasticity of the genome makes wine yeast populations capable of adapting to the continuously changing and rather harsh fermentation environment. A model is proposed for this fast adaptive genome evolution (FAGE) that explains the roles of the changing clonal composition of the population during fermentation, genome purification by meiosis at the end of fermentation and subsequent autodiploidisation of the spore clones in the next vintage, and the generation of new genomes through conjugation of non-sister spore clones (heterodiploidisation). Possibilities for genome stabilisation are also considered.

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GENETIC HOMOLOGY OF WINE YEASTS WITHSACCHAROMYCES CEREVISIAE*

Cited by 22 publications

References 9 publications

Construction of hybrid yeasts with increased flocculation for white wine manufacture

Construction of hybrid yeasts with increased flocculation for white wine manufacture

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods

Diversity, variability and fast adaptive evolution of the wine yeast (Saccharomyces cerevisiae) genome—a review

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