Geographic Origin and Diversity of Wine Strains ofSaccharomyces

Abstract

Abstract:The availability of genome sequence information from a large collection of strains of Saccharomyces isolated from a variety of geographic regions and ecological niches has enabled a detailed analysis of genome composition and phenotype evolution, the two components of strain diversity. These analyses have also provided a relatively complete depiction of the origins of wine strains. In population genomic analysis, wine strains of S. cerevisiae cluster as a highly related group, but one that shows a greater level of phenotypic differentiation than would be predicted based on the level of genomic similarity. Natural and human selection and genetic drift have played roles in the evolution of wine strain diversity. Phenotypic diversity is so extensive that no one strain accurately represents all wine strains with respect to biological properties and fermentation performance. In addition, both commercial and native isolates have been found to carry introgressions, regions of DNA derived from nonhomologous organisms, suggestive of cell fusion events with yeast of different genera and species. Comparative sequence analysis has thus refined our knowledge of yeast lineages and offers explanation for the evolution of phenotypic diversity observed in winery and vineyard populations.

Evaluation of Chinese Saccharomyces cerevisiae Wine Strains from Different Geographical Origins

“…Geographic location and ecological niches are both thought to play a significant role in Saccharomyces strain diversity (Bisson 2012). In comparison with strains isolated from other winemaking regions, the Ningxia and Xinjiang strains showed a high degree of similarity.…”

The microbial dynamics of wine fermentation

“…Many commercial strains and native isolates are hybrids of these and other species of Saccharomyces (Belloch et al, 2009;Bisson, 2012;Dequin & Casaregola, 2011;González, Barrio, Gafner, & Querol, 2006;González, Barrio, & Querol, 2008;Masneuf, Hansen, Groth, Piskur, & Dubourdieu, 1998;Naumova, Naumov, Masneuf-Pomarede, Aigle, & Dubourdieu, 2005). In either case, the fermentation is eventually dominated by Saccharomyces.…”

Extensive Copy Number Variation in Fermentation-Related Genes amongSaccharomyces cerevisiaeWine Strains

“…but may go as far back as the 38 Neolithic period 7,000 years ago (Mortimer 2000;Cavalieri et al 2003). Phylogenetic analyses and 39 archaeological evidence suggest wine strains originated from Mesopotamia (Bisson 2012) and were 40 domesticated in a single event around the same time as the domestication of grapes (Schacherer et al 41 2009; Sicard and Legras 2011). Further phylogenetic, population structure and identity-by-state analyses 42 of single nucleotide polymorphism (SNP) data reveal close affinity and low genetic diversity among wine 43 yeast strains across the globe, consistent with a domestication-driven population bottleneck (Liti et al 44 2009; Schacherer et al 2009; Sicard and Legras 2011; Cromie et al 2013;Borneman et al 2016).…”