Implantation and persistence of yeast inoculum in Pinot noir fermentations at three Canadian wineries

Lange, Jessica Nicole; Faasse, Erin; Tantikachornkiat, Mansak; Gustafsson, Frida; Halvorsen, Liz C.; Kluftinger, Amy; Ledderhof, David; Durall, Daniel M.

doi:10.1016/j.ijfoodmicro.2014.04.003

Cited by 19 publications

(15 citation statements)

References 23 publications

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“…The strain 3001 was used in the winery during the 2015 vintage (the year this study was conducted), and D254 was last used during the 2014 vintage. Previous studies have identified D254 as a competitive winery resident, able to enter and dominate uninoculated fermentations (Lange et al 2014). However, all S. cerevisiae strains were isolated in extremely low abundance, and collectively never made up more than 5.8% relative abundance in any sample.…”

Section: Saccharomyces Strainsmentioning

confidence: 81%

Effect of sulfite addition andpied de cuveinoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenousSaccharomyces uvarumat a commercial winery

Morgan

McCarthy

Watters

et al. 2019

FEMS Yeast Research

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The microbial consortium of wine fermentations is highly dependent upon winemaking decisions made at crush, including the decision to inoculate and the decision to add sulfur dioxide (SO2) to the must. To investigate this, Chardonnay grape juice was subjected to two inoculation treatments (uninoculated and pied de cuve inoculation) as well as two SO2 addition concentrations (0 and 40 mg/L). The bacterial communities, fungal communities and Saccharomyces populations were monitored throughout fermentation using culture-dependent and culture-independent techniques. After fermentation, the wines were evaluated by a panel of experts. When no SO2 was added, the wines underwent alcoholic fermentation and malolactic fermentation simultaneously. Tatumella bacteria were present in significant numbers, but only in the fermentations to which no SO2 was added, and were likely responsible for the malolactic fermentation observed in these treatments. All fermentations were dominated by a genetically diverse indigenous population of Saccharomyces uvarum, the highest diversity of S. uvarum strains to be identified to date; 150 unique strains were identified, with differences in strain composition as a result of SO2 addition. This is the first report of indigenous S. uvarum strains dominating and completing fermentations at a commercial winery in North America.

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Section: Saccharomyces Strainsmentioning

confidence: 81%

Effect of sulfite addition andpied de cuveinoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenousSaccharomyces uvarumat a commercial winery

Morgan

McCarthy

Watters

et al. 2019

FEMS Yeast Research

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“…In such cases, dominant growth of the inoculated strain is required. However many factors might affect the implantation/persistence of individual strains within the total population ( Fleet, 2008 ; Blanco et al, 2012 ), including the variability that exists from one vintage to another at a given winery ( Lange et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

2016

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It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.

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“…Even though both methods are able to successfully identify different S. cerevisiae strains from mixed cultures, the QD method is capable of analyzing a much larger cell pool, thereby producing data that is statistically superior, but at a fraction of the time and cost. Generally, 16–24 cell colonies are identified per sample replicate with MS-based methods1920. Nevertheless, when liberated from time demands and associated costs, it may be possible to improve the quality of data generated by the MS method by merely increasing the number of cells analyzed per sample replicate.…”

Section: Resultsmentioning

confidence: 99%

Development and use of a quantum dot probe to track multiple yeast strains in mixed culture

Gustafsson

Whiteside

Jiranek

et al. 2014

Sci Rep

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Saccharomyces cerevisiae strains vary in their ability to develop and enhance sensory attributes of alcoholic beverages and are often found growing in mixed strain fermentations; however, quantifying individual strains is challenging due to quantification inaccuracies, low marker longevity, and compromised kinetics. We developed a fluorescent probe, consisting of glutathione molecules conjugated to a quantum dot (QD). Two S. cerevisiae strains were incubated with different coloured probes (QD attached to glutathione molecules, QD-GSH), fermented at multiple ratios, and quantified using confocal microscopy. The QD method was compared with a culture method using microsatellite DNA analysis (MS method). Probes were taken up by an ADP1 encoded transporter, transferred from mother cell to daughter cell, detectable in strains throughout fermentation, and were non-toxic. This resulted in a new quantification method that was more accurate and efficient than the MS method.

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Implantation and persistence of yeast inoculum in Pinot noir fermentations at three Canadian wineries

Cited by 19 publications

References 23 publications

Effect of sulfite addition andpied de cuveinoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenousSaccharomyces uvarumat a commercial winery

Effect of sulfite addition andpied de cuveinoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenousSaccharomyces uvarumat a commercial winery

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Development and use of a quantum dot probe to track multiple yeast strains in mixed culture

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