Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions

Kelly, Jennifer M.; Yang, Fei; Dowling, Lisa; Nurgel, Canan; Beh, A.; Profio, Fred Di; Pickering, Gary J.; Inglis, Debra

doi:10.3390/fermentation4030077

Cited by 9 publications

(18 citation statements)

References 41 publications

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“…Two yeast strains were used in this study for wine fermentations: the commercial yeast S. cerevisiae strain EC1118 was supplied by Lallemand Inc. (Montreal, Canada) and CN1, which was isolated at CCOVI (St. Catharines, Canada) from the bloom of local Riesling Icewine grapes (Kelly et al, 2018). CN1 was reclassified as an S. uvarum strain, formerly referenced as S. bayanus.…”

Section: Yeast Strainsmentioning

confidence: 99%

“…The yeast culture build-up and acclimatization procedure was as described in Kelly et al (2018) with the following modifications. Yeast cultures of EC1118 and CN1 were prepared by inoculating plated yeast colonies into 0.48 L of sterile-filtered Cabernet franc or Pinot noir must diluted to 10 °Brix and grown to 2 × 10 8 cell/mL.…”

Section: Fermentationmentioning

confidence: 99%

“…In the present study, an indigenous yeast isolate, CN1, from the skin of Riesling Icewine grapes (Nurgel et al, 2004;Kelly et al, 2018), was trialed for winemaking from partially dehydrated grapes over a range of dehydration levels. Our previous study of vinifying grapes dried to 28°B rix with this yeast isolate left 15.8 ± 6.7 g/L residual sugar (Kelly et al, 2018). The yeast isolate was reclassified as S. uvarum from the previous classification of S. bayanus.…”

Section: Introductionmentioning

confidence: 99%

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Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

et al. 2020

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Aim: A Saccharomyces uvarum isolate was assessed for its ability to metabolize acetic acid present in juice and during the fermentation of partially dehydrated grapes. The impact on other yeast metabolites was also compared using an S. uvarum isolate and an S. cerevisiae wine yeast. The upper limit of fruit concentration that allowed the S. uvarum isolate to ferment wines to < 5 g/L residual sugar was defined.Methods and results: Cabernet franc grapes were partially dehydrated to three different post-harvest sugar targets (24.5 °Brix, 26.0 °Brix, and 27.5 °Brix) along with non-dehydrated grapes (21.5 °Brix control). Musts from all treatments were vinified with either the S. uvarum isolate CN1, formerly identified as S. bayanus, or S. cerevisiae EC1118. All wines were successfully vinified to less than 5 g/L residual sugar. Fermentation kinetics between the two yeasts were similar for all wines other than 27.5 °Brix, where CN1 took three days longer. During fermentation with CN1, acetic acid peaked on day two, then decreased in concentration, resulting in final wine acetic acid lower than that measured on day two. Wines fermented with EC1118 showed an increase in acetic acid over the time-course of fermentation. Significantly lower wine oxidative compounds (acetic acid, acetaldehyde and ethyl acetate) and higher glycerol resulted in wine produced with CN1 in comparison to EC1118. Both yeasts produced comparable ethanol at each Brix level tested. Further studies showed that CN1 lowered acetic acid seven-fold from 0.48 g/L in juice to 0.07 g/L in wine whereas EC1118 reduced acetic acid to 0.18 g/L.Conclusions: The autochthonous S. uvarum yeast isolate successfully fermented partially dehydrated grapes to < 5 g/L sugar up to 27.5 ºBrix. The consumption rate of acetic acid was faster than its production during fermentation, resulting in low acetic acid, acetaldehyde and ethyl acetate in wine in comparison to a commercial S. cerevisiae yeast while consistently producing higher glycerol.Significance and impact of the study: The S. uvarum yeast isolate can metabolize acetic acid during fermentation to significantly lower acetic acid, ethyl acetate and acetaldehyde in wine. It can also reduce acetic acid by seven-fold from the starting juice to the finished wine, which could have potential application for managing sour rot arising in the vineyard or during the dehydration process in making appassimento-style wines.

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Section: Yeast Strainsmentioning

confidence: 99%

Section: Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

et al. 2020

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“…Traditionally, fermentation is carried out by monoculture of yeast, which provides consistency in the aroma profile and relatively high content of ethyl alcohol. However, to obtain characteristic flavours, increased concentration of desirable esters, and added aroma complexity, winemakers turn to non-Saccharomyces species [4] or strains that belong to the Saccharomyces genus other than S. cerevisiae [5]. It must be highlighted that there are several commercially available strains that belong to both these groups [6,7].…”

Section: Introductionmentioning

confidence: 99%

Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Januszek

Satora

Wajda³

et al. 2020

Molecules

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Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with Saccharomyces cerevisiae. Obtained brandies were analysed using gas chromatography–flame ionization detector (GC–FID), solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) and sensorially. In our study, brandies produced from musts fermented by S. bayanus demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non-Saccharomyces yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, (E)-β-fanesene, (Z,E)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that S. bayanus is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by S. bayanus obtained the highest average range for “overall note” parameter in sensory analysis.

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“…In addition, they may be tools to avoid stuck fermentations under nitrogen limitations. Accordingly, Kelly et al [7] demonstrated the potential of adapted autochthonous yeasts such as strains of S. bayanus to produce individual wines even in cool climate regions.…”

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confidence: 99%