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WINE YEAST: the CHALLENGE of LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013
WINE YEAST: THE CHALLENGE OF LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. -
Investigation of Bacteria Associated with Australian Wine Grapes Using Cultural and Molecular Methods
Investigation of bacteria associated with Australian wine grapes using cultural and molecular methods Sung Sook Bae A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy University of New South Wales Food Science and Technology School of Chemical Engineering and Industrial Chemistry Sydney, Australia 2005 i DECLARATION I hereby declare that this submission is my own work and to the best of my knowledge it contains no materials previously published or written by another person, or substantial proportions of materials which have been accepted for the award of any other degree or diploma at UNSW or any other education institution, except where due acknowledgement is made in the thesis. Any contribution made to the research by others, with whom I have worked at UNSW or elsewhere, is explicitly acknowledged in the thesis. I also declare that the intellectual content of this thesis is the product of my own work, except to the extent that assistance from others in the project’s design and conception or in style, presentation and linguistic expression is acknowledged. Sung Sook Bae ii ACKNOWLEDGEMENTS I owe a tremendous debt of gratitude to numerous individuals who have contributed to the completion of this work, and I wish to thank them for their contribution. Firstly and foremost, my sincere appreciation goes to my supervisor, Professor Graham Fleet. He has given me his time, expertise, constant guidance and inspiration throughout my study. I also would like to thank my co-supervisor, Dr. Gillian Heard for her moral support and words of encouragement. I am very grateful to the Australian Grape and Wine Research Development and Corporation (GWRDC) for providing funds for this research. -
Saccharomyces Eubayanus, the Missing Link to Lager Beer Yeasts
MICROBE PROFILE Sampaio, Microbiology 2018;164:1069–1071 DOI 10.1099/mic.0.000677 Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts Jose Paulo Sampaio* Graphical abstract Ecology and phylogeny of Saccharomyces eubayanus. (a) The ecological niche of S. eubayanus in the Southern Hemisphere – Nothofagus spp. (southern beech) and sugar-rich fructifications (stromata) of its fungal biotrophic parasite Cyttaria spp., that can attain the size of golf balls. (b) Schematic representation of the phylogenetic position of S. eubayanus within the genus Saccharomyces based on whole-genome sequences. Occurrence in natural environments (wild) or participation in different human-driven fermentations is highlighted, together with the thermotolerant or cold-tolerant nature of each species and the origins of S. pastorianus, the lager beer hybrid. Abstract Saccharomyces eubayanus was described less than 10 years ago and its discovery settled the long-lasting debate on the origins of the cold-tolerant yeast responsible for lager beer fermentation. The largest share of the genetic diversity of S. eubayanus is located in South America, and strains of this species have not yet been found in Europe. One or more hybridization events between S. eubayanus and S. cerevisiae ale beer strains gave rise to S. pastorianus, the allopolyploid yeasts responsible for lager beer production worldwide. The identification of the missing progenitor of lager yeast opened new avenues for brewing yeast research. It allowed not only the selective breeding of new lager strains, but revealed also a wild yeast with interesting brewing abilities so that a beer solely fermented by S. eubayanus is currently on the market. -
Impact of High Sugar Content on Metabolism and Physiology of Indigenous Yeasts
IMPACT OF HIGH SUGAR CONTENT ON METABOLISM AND PHYSIOLOGY OF INDIGENOUS YEASTS Federico Tondini A thesis submitted for the degree of Doctor of Philosophy School of Agriculture, Food and Wine Faculty of Sciences The University of Adelaide July 2018 1 2 I certify that this work contains no material which has been accepted for the award of any other degree or diploma in my name, in any university or other tertiary institution and, to the best of my knowledge and belief, contains no material previously published or written by another person, except where due reference has been made in the text. In addition, I certify that no part of this work will, in the future, be used in a submission in my name, for any other degree or diploma in any university or other tertiary institution without the prior approval of the University of Adelaide and where applicable, any partner institution responsible for the joint-award of this degree. I acknowledge that copyright of published works contained within this thesis resides with the copyright holder(s) of those works. I also give permission for the digital version of my thesis to be made available on the web, via the University’s digital research repository, the Library Search and also through web search engines, unless permission has been granted by the University to restrict access for a period of time. I acknowledge the support I have received for my research through the provision of an Australian Government Research TrainingProgram Scholarship. 3 Abstract This PhD project is part of an ARC Training Centre for Innovative Wine Production larger initiative to tackle the main challenges for the Australian wine industry. -
Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations
Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations Sofia Dashko1, 2, Ping Liu3, Helena Volk2, Lorena Butinar2, Jure Piškur1, 2, Justin C. Fay3* 1Biology, Lund University, Sweden, 2Wine Research Center, University of Nova Gorica, Slovenia, 3Genetics, Washington University, USA Submitted to Journal: Frontiers in Microbiology Specialty Section: Food Microbiology ISSN: 1664-302X Article type: Original Research Article Received on: 10 Dec 2015 Accepted on: 09 Feb 2016 Provisional PDF published on: 09 Feb 2016 Frontiers website link: www.frontiersin.org ProvisionalCitation: Dashko S, Liu P, Volk H, Butinar L, Piškur J and Fay JC(2016) Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations. Front. Microbiol. 7:215. doi:10.3389/fmicb.2016.00215 Copyright statement: © 2016 Dashko, Liu, Volk, Butinar, Piškur and Fay. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution and reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. This Provisional PDF corresponds to the article as it appeared upon acceptance, after peer-review. Fully formatted PDF and full text (HTML) versions will be made available soon. Frontiers in Microbiology | www.frontiersin.org Provisional Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations Sofia Dashko1,2, Ping Liu3, Helena Volk1, Lorena Butinar1, Jure Piškur1,2 and Justin C. -
Saccharomyces Uvarum Yeast Isolate Consumes Acetic Acid During Fermentation of High Sugar Juice and Juice with High Starting Volatile Acidity
Received: 11 October 2019 y Accepted: 28 March 2020 y Published: 16 Avril 2020 DOI:10.20870/oeno-one.2020.54.2.2594 VINE AND WINE OPEN ACCESS JOURNAL Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity Jennifer M. Kelly 1, Stephanie A. van Dyk 3, Lisa K. Dowling 2, Gary J. Pickering 2,3 , Belinda Kemp 2,3 and Debra L. Inglis 1,2,3 * 1Centre for Biotechnology, Brock University, St. Catharines, ON L2S3A1, Canada 2Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S3A1, Canada 3Department of Biological Sciences, Brock University, St. Catharines, ON L2S3A1, Canada *Corresponding author: [email protected] ABSTRACT Aim: A Saccharomyces uvarum isolate was assessed for its ability to metabolize acetic acid present in juice and during the fermentation of partially dehydrated grapes. The impact on other yeast metabolites was also compared using an S. uvarum isolate and an S. cerevisiae wine yeast. The upper limit of fruit concentration that allowed the S. uvarum isolate to ferment wines to < 5 g/L residual sugar was defined. Methods and results: Cabernet franc grapes were partially dehydrated to three different post-harvest sugar targets (24.5 °Brix, 26.0 °Brix, and 27.5 °Brix) along with non-dehydrated grapes (21.5 °Brix control). Musts from all treatments were vinified with either the S. uvarum isolate CN1, formerly identified as S. bayanus , or S. cerevisiae EC1118. All wines were successfully vinified to less than 5 g/L residual sugar. Fermentation kinetics between the two yeasts were similar for all wines other than 27.5 °Brix, where CN1 took three days longer. -
An Indigenous Saccharomyces Uvarum Population with High Genetic Diversity Dominates
bioRxiv preprint doi: https://doi.org/10.1101/838268; this version posted November 11, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 1 An indigenous Saccharomyces uvarum population with high genetic diversity dominates 2 uninoculated Chardonnay fermentations at a Canadian winery 3 4 Garrett C. McCarthy1¶, Sydney C. Morgan1¶*, Jonathan T. Martiniuk2, Brianne L. 5 Newman1, Vivien Measday2, Daniel M. Durall1 6 7 1Irving K. Barber School of Arts and Sciences, Department of Biology, The University of 8 British Columbia, Kelowna, British Columbia, Canada 9 2Wine Research Centre, Faculty of Land and Food Systems, The University of British 10 Columbia, Vancouver, British Columbia, Canada 11 12 ¶ These authors contributed equally to this work 13 14 * Corresponding author 15 Email: [email protected] (SCM) 16 17 Short title: Genetic diversity of Saccharomyces uvarum 18 19 20 21 22 23 1 bioRxiv preprint doi: https://doi.org/10.1101/838268; this version posted November 11, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 24 Abstract 25 Saccharomyces cerevisiae is the primary yeast species responsible for most 26 fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, 27 have occasionally been found conducting commercial fermentations around the world. -
Challenges of the Non-Conventional Yeast Wickerhamomyces Anomalus in Winemaking
fermentation Review Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking Beatriz Padilla 1, Jose V. Gil 2,3 and Paloma Manzanares 2,* 1 INCLIVA Health Research Institute, 46010 Valencia, Spain; [email protected] 2 Department of Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Paterna, 46980 Valencia, Spain; [email protected] 3 Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, Burjassot, 46100 Valencia, Spain * Correspondence: [email protected]; Tel.: +34-96 390-0022 Received: 27 July 2018; Accepted: 18 August 2018; Published: 20 August 2018 Abstract: Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described. Keywords: non-Saccharomyces yeasts; Wickerhamomyces anomalus; Pichia anomala; enzymes; glycosidases; acetate esters; biocontrol; mixed starters; wine 1. -
Hybrids Saccharomyces Cerevisiae X Saccharomyces Bayanus Var
HYBRIDS SACCHAROMYCES CEREVISIAE X SACCHAROMYCES BAYANUS VAR. UVARUM HAVING A HIGH LIBERATING ABILITY OF SOME SULFUR VARIETAL AROMAS OF VITIS VINIFERA SAUVIGNON BLANC WINES DES HYBRIDES SACCHAROMYCES CEREVISIAE X SACCHAROMYCES BAYANUS VAR. UVARUM PRÉSENTANT UNE FORTE APTITUDE À RÉVÈLER DES COMPOSÉS SOUFRÉS CARACTÉRISTIQUES DE L’ARÔME VARIÉTAL DES VINS BLANCS DE SAUVIGNON Isabelle MASNEUF1, Marie-Laure MURAT2, G.I. NAUMOV3, T. TOMINAGA2 and D. DUBOURDIEU2 1 : ENITA de Bordeaux, 1 cours du Général de Gaulle, BP 201, 33175 Gradignan cedex, France 2 : Faculté d'Œnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33400 Talence, France. 3 : State Institute for Genetics and Selection of Industrial Microorganisms, I-Dorozhnyi 1, Moscow 113545, Russia Summary : We measured ability of some indigenousSaccharomyces bayanus var. uvarum wine yeasts to release volatile thiols from their S-cysteine conjugate precursors, odorous compounds responsible for the characteristic aroma of Sauvignon blanc wines. We also made interspecific hybrids between Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum strains and verified their hybrid origin with karyotypes and MET2 PCR-RFLP analysis. As compared to the parents, some hybrids could release high amounts of volatile thiols from the S-cysteine conjugate precursor without producing excessive amounts of β-phenylethyl alcohol and its acetate. One hybrid was retained for industrial production under a dry form and successfully compared with Saccharomyces cerevisiae strains in experimental tests in different cellars. Résumé : L’aptitude de certaines souches de l’espèce Saccharomyces bayanus var. uvarum à libérer, au cours de la fermentation alcoolique, les thiols volatils de leurs précurseurs cystéinylés est étudiée dans ce travail. -
The Effect of Sulfur Dioxide Addition and Alternative
THE EFFECT OF SULFUR DIOXIDE ADDITION AND ALTERNATIVE FERMENTATION TECHNIQUES ON THE MICROBIAL COMMUNITIES AND SENSORY PROFILES OF WINE By Sydney Christian Morgan A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY in THE COLLEGE OF GRADUATE STUDIES (Biology) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) August 2019 © Sydney Christian Morgan, 2019 The following individuals certify that they have read, and recommend to the College of Graduate Studies for acceptance, a dissertation entitled: THE EFFECT OF SULFUR DIOXIDE ADDITION AND ALTERNATIVE FERMENTATION TECHNIQUES ON THE MICROBIAL COMMUNITIES AND SENSORY PROFILES OF WINE submitted by Sydney Christian Morgan in partial fulfillment of the requirements of the degree of Doctor of Philosophy. Dr. Daniel Durall, Department of Biology, University of British Columbia, Okanagan Supervisor Dr. Michael Deyholos, Department of Biology, University of British Columbia, Okanagan Supervisory Committee Member Dr. John Klironomos, Department of Biology, University of British Columbia, Okanagan Supervisory Committee Member Dr. Richard Plunkett, Department of Biology, University of British Columbia, Okanagan Supervisory Committee Member Dr. David Scott, Department of Earth and Environmental Sciences, University of British Columbia, Okanagan University Examiner Dr. Thomas Henick-Kling, School of Food Science, Washington State University External Examiner ii Abstract Modern winemaking often involves the addition of sulfur dioxide (SO2), to remove potential spoilage microbes from the grape juice, and the addition of commercial wine yeasts, to ensure a successful and timely completion of alcoholic fermentation. However, consumer demand is shifting towards low-SO2 wines, and wines fermented by a collection of indigenous yeasts and bacteria. Many winemakers wish to produce these wines for their customers, but there is a current lack of research into the relative risks and rewards of these winemaking strategies. -
Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations
fermentation Review Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations James Bruner * and Glen Fox * Food Science and Technology, University of California, Davis, CA 95616, USA * Correspondence: [email protected] (J.B.); [email protected] (G.F.) Received: 28 October 2020; Accepted: 22 November 2020; Published: 24 November 2020 Abstract: A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. -
Effects on Varietal Aromas During Wine Making: a Review of the Impact of Varietal 1 2 Aromas on the Flavor of Wine
Effects on varietal aromas during wine making: a review of the impact of varietal 1 2 aromas on the flavor of wine. 3 4 5 6 a b c d a 7 Javier Ruiz , Florian Kiene , Ignacio Belda , Daniela Fracassetti , Domingo Marquina , 8 e e e b a* 9 Eva Navascués , Fernando Calderón , Angel Benito , Doris Rauhut , Antonio Santos , 10 Santiago Benitoe* 11 12 13 14 15 a 16 Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense 17 18 University of Madrid, 28040 Madrid, Spain 19 20 bDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 21 22 65366 Geisenheim, Germany 23 24 c 25 Department of Biology, Geology, Physics & Inorganic Chemistry. Unit of Biodiversity 26 27 and Conservation. Rey Juan Carlos University, 28933 Móstoles, Spain 28 29 dDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di 30 31 Milano, Milan, Italy 32 33 34 eDepartment of Chemistry and Food Technology. Escuela Técnica Superior de Ingeniería 35 36 Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad 37 38 Universitaria S/N, 28040 Madrid, Spain 39 40 41 42 43 *Corresponding authors: 44 45 46 Santiago Benito. Email: [email protected] 47 48 Antonio Santos. Email: [email protected] 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 1 2 3 ABSTRACT 4 5 Although there are many chemical compounds present in wines, only a few of these 6 7 compounds contribute to the sensory perception of wine flavor. This review focuses on 8 9 the knowledge regarding varietal aroma compounds, which are among the compounds 10 11 that are the greatest contributors to the overall aroma.