Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation

Abstract

Saccharomyces cerevisiae yeasts are a diverse group of single-celled eukaryotes with tremendous phenotypic variation in fermentation efficiency, particularly at different temperatures. Yeast can be categorized into subsets based on lifestyle (Clinical, Fermentation, Laboratory, and Wild), genetic lineage (Malaysian, Mosaic, North American, Sake, West African, and Wine), and geographical origin (Africa, Americas, Asia, Europe, and Oceania) to start to understand their ecology; however, little is known regarding the extent to which these groupings drive S. cerevisiae fermentative ability in grape juice at different fermentation temperatures. To investigate the response of yeast within the different subsets, we quantified fermentation performance in grape juice by measuring the lag time, maximal fermentation rate (Vmax), and fermentation finishing efficiency of 34 genetically diverse S. cerevisiae strains in grape juice at five environmentally and industrially relevant temperatures (10, 15, 20, 25, and 30 °C). Extensive multivariate analysis was applied to determine the effects of lifestyle, lineage, geographical origin, strain, and temperature on yeast fermentation phenotypes. We show that fermentation capability is inherent to S. cerevisiae and that all factors are important in shaping strain fermentative ability, with temperature having the greatest impact, and geographical origin playing a lesser role than lifestyle or genetic lineage.

Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi‐omic analysis

“…A constraint-based model approach has also been employed to address the contribution of strain origin to the intra-species flux distribution in central carbon metabolism in S. cerevisiae, pointing out a significant effect of strain origin on flux distribution through the pentose phosphate pathway and glycerol synthesis (Nidelet et al, 2016). Likewise, different metabolomic studies using phenotypic criteria with industrial interest other than growth, have detailed the extent of the metabolic diversity within S. cerevisiae (Spor et al, 2009;Albertin et al, 2011;Camarasa et al, 2011;Deed and Pilkington, 2020). A common outcome of these experiments was that wine strains of S. cerevisiae display higher fermentative capacities and low acetate yield; however, natural isolates from 'poor-sugar' environments, such as oak tree exudates, do not exhibit such efficient fermentation features and according to Will et al (2010) strains collected from oaks exhibit a common phenotype, namely freeze-thaw resistance, which is crucial for survival in wintry environments.…”

Coupling/Uncoupling Reversibility in Isolated Mitochondria from Saccharomyces cerevisiae

“…During fermentation, S. cerevisiae extracts all the energy it needs from glucose, while producing ethanol [28]. Under these conditions, ATP is high, so the F 1 F 0 ATP synthase is not required and thus it does not dissipate ∆Ψ.…”

Wine Yeasts 1.0

“…The study of Deed and Pilkington [20] reports on the results of the comparison of the ability of genetically diverse S. cerevisiae strains isolated from different environments and geographical locations to ferment grape juice. The results demonstrate that geographical origin plays a lesser role in the determination of the strain's fermentative ability than lifestyle (the environment from which the strain originated) or the genetic lineage (domestication lineage).…”