Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae

Hyma, Katie E.; Saerens, Sofie; Verstrepen, Kevin J.; Fay, Justin C.

doi:10.1111/j.1567-1364.2011.00746.x

Cited by 56 publications

(42 citation statements)

References 74 publications

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“…It has long been known that different wine strains can produce vastly different fermentation results. For example, wines made from the same grape cultivar in different regions or even from the same lot of sterile grape juice in the laboratory [27] possess remarkable differences that distinguish them from one another. Bokulich et al [28] demonstrated that the microbes found on grapes differ according to cultivar, region, and climate and posited the existence of a “microbial terroir”.…”

Section: Discussionmentioning

confidence: 99%

Independent Origins of Yeast Associated with Coffee and Cacao Fermentation

et al. 2016

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SUMMARY Modern transportation networks have facilitated the migration and mingling of previously isolated populations of plants, animals, and insects. Human activities can also influence the global distribution of microorganisms. The best understood example is yeasts associated with winemaking. Humans began making wine in the Middle East over 9,000 years ago [1, 2]. Selecting favorable fermentation products created specialized strains of Saccharomyces cerevisiae [3, 4] that were transported along with the grapevines. Today, S. cerevisiae strains residing in vineyards around the world are genetically similar, and their population structure suggests a common origin that followed the path of human migration [3–7]. Like wine, coffee and cacao depend on microbial fermentation [8, 9] and have been globally dispersed by humans. Theobroma cacao originated in the Amazon and Orinoco Basins of Colombia and Venezuela [10], was cultivated in Central America by the Mesoamerican peoples, and introduced to Europeans by Cortés in 1530 [11]. Coffea, native to Ethiopia, was disseminated by Arab traders throughout the Middle East and North Africa in the 6th century and was introduced to European consumers in the 17th century [12]. Here, we test whether the yeasts associated with coffee and cacao are genetically similar, crop-specific populations or genetically diverse, geography-specific populations. Our results uncovered populations that, while defined by niche and geography, also bear signatures of admixture between major populations in events independent of the transport of the plants. Thus, human-associated fermentations and migration may have affected the distribution of yeast involved in the production of coffee and chocolate.

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Section: Discussionmentioning

confidence: 99%

Independent Origins of Yeast Associated with Coffee and Cacao Fermentation

et al. 2016

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“…In contrast, commercial strains also vary in their capacity to produce esters and volatile thiols (Swiegers et al 2009) that contribute to 'fruity' and 'tropical' aromas and flavours. In preliminary work, domesticated wine/vineyard strains produced wines that were sensorially distinct from those made with yeast from other niches (Hyma et al 2011). We can speculate that some deficiencies have been overlooked or tolerated as wine yeast have been domesticated, in the pursuit of fermentation robustness and production of desirable aromas.…”

Section: Introductionmentioning

confidence: 98%

Ongoing domestication of wine yeast: past, present and future

Chambers

Borneman

Varela

et al. 2015

Australian Journal of Grape and Wine Research

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Yeast starter cultures for winemaking have traditionally been developed from successful fermentation isolates. Over the past 10-20 years there has been a move to harness genetic techniques to improve production strains. The approaches to achieve this have been similar to those applied in the agricultural sector for crop and livestock development. Thus, domestication of wine yeasts now involves hybridisation, mutagenesis, selection and screening. There is also a growing interest in tapping into isolates of non-Saccharomyces yeasts to develop novel starter cultures that bring complexity and potentially enhance regionality of wines. This review will cover these developments and will look to the future opportunities arising from the application of genetic engineering and synthetic biology approaches for the introduction of novel phenotypes that are outside of the reach of traditional methods.

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“…[2–9]. It is well known that the yeasts species/strains present during must fermentation affect wine’s flavor and aroma [10–14], because they act differently on musts, yielding different metabolites in different amounts [15–19]. Yeast biodiversity in vineyards are mainly affected by the grapevine cultivar [20–22], viticultural and oenological practices [23–29], macro and microclimatic conditions [1,30–32] and the geographic location of the vineyard [20,33–35].…”

Section: Introductionmentioning

confidence: 99%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

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The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin of the grapes were explored. Fifty-seven grape samples belonging to the Vitis vinifera grapevine cultivars Verdelho dos Açores (Verdelho), Arinto da Terceira (Arinto) and Terrantez do Pico (Terrantez) were collected in two consecutive years and 40 spontaneous fermentations were achieved. A total of 1710 yeast isolates were obtained from freshly crushed grapes and 1200 from final stage of fermentations. Twenty-eight species were identified, Hanseniaspura uvarum, Pichia terricola and Metschnikowia pulcherrima being the three most representative species isolated. Candida carpophila was encountered for the first time as an inhabitant of grape or wine-associated environments. In both sampling years, a higher proportion of H. uvarum in fresh grapes from Verdelho cultivar was observed, in comparison with Arinto cultivar. Qualitatively significant differences were found among yeast communities from several locations on five islands of the Archipelago, particularly in locations with distinctive agro-ecological compositions. Our results are in agreement with the statement that grape-associated microbial biogeography is non-randomly associated with interactions of climate, soil, cultivar, and vine training systems in vineyard ecosystems. Our observations strongly support a possible linkage between grape yeast and wine typicality, reinforcing the statement that different viticultural terroirs harbor distinctive yeast biota, in particular in vineyards with very distinctive environmental conditions.

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Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae

Cited by 56 publications

References 74 publications

Independent Origins of Yeast Associated with Coffee and Cacao Fermentation

Independent Origins of Yeast Associated with Coffee and Cacao Fermentation

Ongoing domestication of wine yeast: past, present and future

Association between Grape Yeast Communities and the Vineyard Ecosystems

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