Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

Abstract

In the present article we describe the fermentation characteristics of some novel, natural yeast hybrids (S. cerevisiaexS. kudriavzevii), isolated from Austrian vineyards, and their significance for the aroma spectra of wines they produced. S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii were used for comparison. Fermentation took place at four different temperatures (14 degrees C, 18 degrees C, 22 degrees C and 26 degrees C) in two grape must varieties, Blauburger and Muskat Ottonell. The fermentation performed by the hybrids occurred more harmoniously than that carried out by the reference yeasts. At any temperature the fermentation rate was in the upper range, especially that of fructose fermentation. Furthermore, the production of ethanol was remarkable. The aroma compositions of wines created by hybrids resemble those of the parental species, but certain aroma constituents (depending on the must) are significantly more concentrated in the hybrid-produced wines. These novel criteria may be advantageous for wine making.

Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations

“…These hybrids might acquire some physiological properties of both parents. It should be noted that the natural hybrids of S. cerevisiae × S. kudriavzevii have already colonised central European wine fermentations [20]. The psychrophilic nature of the S. kudriavzevii strain has once again been supported by the drop test obtained at low temperature in this study.…”

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions

“…These results have been confirmed by Gang et al (2009) who evaluated different Saccharomyces hybrids in wine fermentation conditions. The authors postulated that the physiology of the hybrids uses metabolic pathways of both parent species, but to a different extent depending on temperature.…”

“…The S. cerevisiae × S. kudriavzevii hybrid strains are well adapted to stress conditions common to wine fermentations (low pH, high sugar and ethanol content) (Belloch et al, 2008), and their enological characterization reveals interesting properties according to new trends in winemaking (Gamero et al, 2011;Gang et al, 2009;González et al, 2007). They acquired physiological properties from both parents, for example the alcohol and glucose tolerance of S. cerevisiae and the low-temperature tolerance of S. kudriavzevii, which confer upon them selective advantages in intermediate or fluctuating conditions with respect to their reference or parent species (Greig et al, 2002;Masneuf et al, 1998;Serra et al, 2005;Zambonelli et al, 1997).…”

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

“…Although hybrids are generally less suited than the parents to specific environmental conditions, they can be better adapted to intermediate or fluctuating conditions that can be present in these peripheral areas. This is due to the acquisition of physiological properties of both parents, a good alcohol and glucose tolerance and a fast fermentation performance from S. cerevisiae and a better adaptation to low and intermediate temperatures from their non-S. cerevisiae parent, which provides a mechanism for the selection of hybrids (Belloch et al, 2008;Gangl et al, 2008;González et al, 2007;Kishimoto, 1994;Sato et al, 2002;Serra et al, 2005).…”