Competition between saccharomyces cerevisiae and saccharomyces uvarum in controlled chardonnay wine fermentations
Competition between saccharomyces cerevisiae and saccharomyces uvarum in controlled chardonnay wine fermentations
Saccharomyces cerevisiae is usually the dominant yeast in winemaking. However, other yeast species such as Saccharomyces uvarum are also able to conduct and complete alcoholic fermentation. S. uvarum is a cryotolerant yeast that has been found dominating low-temperature fermentations at commercial wineries around the world, but little research has been conducted to investigate its competitive abilities relative to commercial S. cerevisiae strains. Here, controlled Chardonnay fermentations were conducted with a commercial S. cerevisiae strain and an indigenous S. uvarum strain inoculated at different initial ratios and two different temperatures. Both strains fermented well at 24°C, and both strains fermented slowly at 15°C. S. cerevisiae was more competitive than S. uvarum when inoculated at an equal or greater ratio. However, S. uvarum was better able to grow and compete with S. cerevisiae at a lower fermentation temperature and, when inoculated at an equal ratio, was able to maintain a 25% relative abundance throughout fermentation, contributing to the volatile-compound profile of the wine. Volatile-compound production was distinct for the two yeast strains, with S. uvarum producing generally higher amounts of volatile compounds, especially at the lower fermentation temperature, including higher amounts of 2-phenylethyl acetate (honey/spice/ floral) and ethyl 2-methyl butanoate (apple/strawberry). When both strains co-existed in fermentation, the resulting volatile profile was unique in that it differed from either single-strain fermentation. This study is the first to test coinoculation of S. cerevisiae and S. uvarum at different ratios and different fermentation temperatures and highlights the potential for the use of indigenous S. uvarum strains in isolation or in combination with S. cerevisiae to produce unique, quality wines.
Chardonnay, Cofermentation, Non-Saccharomyces yeast, Saccharomyces cerevisiae, Wine volatile compounds, Yeast
198-207
Morgan, Sydney C.
57ecc8a1-b554-4493-b5d9-3b81da5d3a16
Haggerty, Jade J.
5dcf908c-e77f-4e6a-b0a6-044b395b3897
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Durall, Daniel M.
b155e6c8-bde7-48f1-89d4-15bafbffe907
July 2020
Morgan, Sydney C.
57ecc8a1-b554-4493-b5d9-3b81da5d3a16
Haggerty, Jade J.
5dcf908c-e77f-4e6a-b0a6-044b395b3897
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Durall, Daniel M.
b155e6c8-bde7-48f1-89d4-15bafbffe907
Morgan, Sydney C., Haggerty, Jade J., Jiranek, Vladimir and Durall, Daniel M.
(2020)
Competition between saccharomyces cerevisiae and saccharomyces uvarum in controlled chardonnay wine fermentations.
American Journal of Enology and Viticulture, 71 (3), .
(doi:10.5344/ajev.2020.19072).
Abstract
Saccharomyces cerevisiae is usually the dominant yeast in winemaking. However, other yeast species such as Saccharomyces uvarum are also able to conduct and complete alcoholic fermentation. S. uvarum is a cryotolerant yeast that has been found dominating low-temperature fermentations at commercial wineries around the world, but little research has been conducted to investigate its competitive abilities relative to commercial S. cerevisiae strains. Here, controlled Chardonnay fermentations were conducted with a commercial S. cerevisiae strain and an indigenous S. uvarum strain inoculated at different initial ratios and two different temperatures. Both strains fermented well at 24°C, and both strains fermented slowly at 15°C. S. cerevisiae was more competitive than S. uvarum when inoculated at an equal or greater ratio. However, S. uvarum was better able to grow and compete with S. cerevisiae at a lower fermentation temperature and, when inoculated at an equal ratio, was able to maintain a 25% relative abundance throughout fermentation, contributing to the volatile-compound profile of the wine. Volatile-compound production was distinct for the two yeast strains, with S. uvarum producing generally higher amounts of volatile compounds, especially at the lower fermentation temperature, including higher amounts of 2-phenylethyl acetate (honey/spice/ floral) and ethyl 2-methyl butanoate (apple/strawberry). When both strains co-existed in fermentation, the resulting volatile profile was unique in that it differed from either single-strain fermentation. This study is the first to test coinoculation of S. cerevisiae and S. uvarum at different ratios and different fermentation temperatures and highlights the potential for the use of indigenous S. uvarum strains in isolation or in combination with S. cerevisiae to produce unique, quality wines.
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Published date: July 2020
Additional Information:
Funding Information:
This project received no external funding. Research was conducted in the Department of Wine and Food Science at the University of Adelaide. The authors would like to thank the following people for technical assistance, guidance, and equipment: Paul Grbin, Nicholas Van Holst, Tommaso Watson, Joanna Sundstrom, Louise Bartle, Ee Lin Tek, Liang Chen, Chen Liang, Tom Lang, Krista Sumby, and Jennifer Gardner of the University of Adelaide, as well as Miranda Hart and Sarah Lyons of the University of British Columbia. The authors declare no conflict of interest.
Publisher Copyright:
© 2020 by the American Society for Enology and Viticulture.
Keywords:
Chardonnay, Cofermentation, Non-Saccharomyces yeast, Saccharomyces cerevisiae, Wine volatile compounds, Yeast
Identifiers
Local EPrints ID: 482688
URI: http://eprints.soton.ac.uk/id/eprint/482688
ISSN: 0002-9254
PURE UUID: 0f47e6c0-2274-47e4-bcc5-a603bb2b74a6
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Date deposited: 11 Oct 2023 16:53
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Sydney C. Morgan
Author:
Jade J. Haggerty
Author:
Vladimir Jiranek
Author:
Daniel M. Durall
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