Yeast Hybrids in Winemaking

Abstract

SummaryAim: There is significant variety in the choice of commercial yeast strains available for wine production. Yeast hybrids represent one class of commercial yeasts. The purpose of this review is to define what yeast hybrids are, to describe how they arise in nature and in the laboratory, and to discuss the features of these yeasts that differentiate them from non-hybrid strains. 1 . In addition to the formation of ethanol, yeast can directly produce both positive and negative aroma impact compounds, such as esters, higher alcohols, higher aldehydes, and sulfur-volatile compounds. Some yeast strains can produce factors that enhance mouthfeel, and many can modify varietal aroma through enzymatic and chemical mechanisms. Yeast mannoproteins and polysaccharides may also affect wine stability. Last, yeast end products can alter the wine matrix and therefore the sensory expression of wine characters. Yeast hybrids combine traits of Saccharomyces cerevisiae and other species in this genus, and thereby expand the metabolic repertoire of the strain. These yeasts can create novel characters in wine as well as conduct fermentation under nonstandard conditions. Key

<em></em>Saccharomyces Arboricola and Its Hybrids&rsquo; Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

“…Interspecific hybrids are commonly employed in agricultural and horticultural settings where hybrid vigor provides an increased or transgressive phenotype [76]. In oenology Saccharomyces hybrids, such as S. cerevisiae x S. kudrazevii, are often employed [77,78]. Many times Saccharomyces hybrids are able to yield more ethanol during fermentation under lab controlled environments [79], and our results support previous findings.…”

Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

“…Interspecific hybrids are commonly employed in agricultural and horticultural settings where hybrid vigor provides an increased or transgressive phenotype [77]. In oenology Saccharomyces hybrids, such as S. cerevisiae x S. kudrazevii, are often employed [78,79]. Many times Saccharomyces hybrids are able to yield more ethanol during fermentation under lab controlled environments [80], and these results support previous findings.…”

Interspecies Hybridisation and Genome Chimerisation in Saccharomyces: Combining of Gene Pools of Species and Its Biotechnological Perspectives

“…A review of this length cannot be comprehensive and thus it will not cover the hybrid species, the natural “hybrid strains” and the evolutionary aspects of hybridisation. The reader interested in the developments in these fields can consult review papers (e.g., Sipiczki, 2008; Louis, 2011; Albertin and Marullo, 2012; Morales and Dujon, 2012; Dujon and Louis, 2017; Krogerus et al, 2017a; Bisson, 2017; Gibson et al, 2017; Guillamón and Barrio, 2017; Lopandic, 2018) published elsewhere. Given that certain genetic terms are often inconsistently used in the literature, a section will address terminological issues.…”