Comparisons of Yeast from Wine, Sake and Brewing Industries

Comparisons of yeast from wine, sake and brewing industries

Dr. Chandra Richter MBAA District Meeting October 25th, 2014

E&J Gallo Winery E&J Gallo Winery

 Began in 1933  Started by two brothers: Ernest and Julio  200,000 gallons of wine the first year

E&J Gallo Winery -Today  Largest winery  Make wine in eight countries  Sell wine in over 90 countries  Produce over 50 labels  100% self contained  Committed to quality and research

Gallo Brands Winemaking Winemaking Yeast make more than alcohol

Swiegers, Bartowsky, Henschke, and Pretorius. 2005. AJGWR 139-173 Do genomic differences result in product differences?

Adapted from Borneman et al 2008 Commercial Wine Yeasts

 Over 200  Prices range $2-90/lb  Isolated from native ferments  Sold as active dry yeast

Genomic and Phenotypic Differences

>100 Wine Yeasts

Phenotypic Differences Genomic Differences

Fermentation Genetic Characteristics Background

Wine style Commercial Wine Yeast Strains

 Wine yeast selected for:  Temperature tolerance  pH tolerance  Low sulfur-compound production  Ability to ferment to dryness  Flavor and Aroma production

Not a lot of diversity among wine yeast. Could other industrial strains add diversity?

Industrial Yeast Strains

Fuel Yeast

Wine Yeast

Ale Yeast Dunn et al, 2012 Bread Yeast Genome Research Industrial Yeast

Yeast Type Producer Assmanhausen Wine Enartis/Vinquiry Arome Plus Wine AEB Alchemy 1 Wine AWRI/Anchor Alchemy 2 Wine AWRI/Anchor Cotes de Blancs Wine Red Star EZFerm44 Wine Enartis/Vinquiry Level 2b Wine Lallemond 1503 Wine Maurivin Cryoarome Wine AEB DistillaMax Distilling Lallemond WLP099 Beer White Labs W1187 Beer Wyeast Germ. Wheat 3333 Beer Wyeast Bel. Wheat 3942 Beer Wyeast Boh. Lager 2124 Beer Wyeast Fusion Sake Maurivin Fuji Sake Maurivin Laboratory-Scale Winemaking

 Chardonnay (24RS/1.103 SG)  1.5 L fermentations  3 Replicates  Temperature Controlled  Constant agitation  5x106 cells/ml  Sample daily  Taste Fermentation Rate

30 Days 12 RS

25 Days 4 RS Days Dryness 20

Time (days)

Fuji 1503 W1187 Fusion WLP099 AlchemyAlchemy 1 2 Arome Plus Cryoarome

DistillaMax DS CotesLevel2 de Blancs b (Sacc.) Bel. WheatBoh. Lager 3942 2124 Assmansnhausen Germ. Wheat 3333

Yeast Strains Wine Chemistry

Max Cell Total Days Density % YAN Final VA SO2 Yeast Type Dryness Wine Consumed (g/100mL) (ppm) Assmanhausen Wine 5 102 91% 0.005 13 Arome Plus Wine 6 172 96% 0.005 22 Alchemy 1 Wine 7 166 97% 0.004 28 Alchemy 2 Wine 7 139 97% 0.004 28 Cotes de Blancs Wine 6 214 94% 0.056 21 EZFerm44 Wine 7 109 96% 0.007 19 Level 2b Wine 6 153 96% 0.010 31 1503 Wine 5 129 93% 0.008 10 Cryoarome Wine 4 162 96% 0.015 15 DistillaMax Distilling 8 104 98% 0.010 8 WLP099 Beer 6 149 96% 0.019 52 W1187 Beer 9 162 92% 0.014 6 Germ. Wheat 3333 Beer 10 87 96% 0.015 23 Bel. Wheat 3942 Beer 12 91 93% 0.033 14 Boh. Lager 2124 Beer 11 96 96% 0.003 25 Fusion Sake 24 56 80% 0.043 57 Fuji Sake 29 80 68% 0.050 86 Types of Aroma in Wine

1) Derived by yeast

2) Modified by yeast

3) Grape compounds Yeast Metabolism

Sulfate Sugar Sulfite H2S Mercaptans Amino Glycerol Acids Pyruvic Acid Diacetyl Keto Acids

Acetaldehyde TCA Cycle Acetic Acid Acetyl CoA Aldehydes

Higher Monoterpenes Fatty Acid CoA Ethanol Alcohols Esters Fatty Acids

Glycosides Aglycones Cysteines Volatile Conjugates Thiols 2-Phenethyl Acetate: Honey, Rose 20

2-Phenethyl Acetate (OAV) 2-Phenethyl

Fuji 1503 W1187 Fusion WLP099 AlchemyAlchemy 1 2 EZFerm44 Arome Plus Cryoarome

DistillaMax DS Cotes de BlancsLevel2 b (Sacc.) Bel. WheatBoh. Lager 3942 2124 Germ. Wheat 3333

Assmansnhausen (Vinquiry) 2-Phenethyl Acetate: Honey, Rose

2-Phenethyl Acetate (OAV) Acetate 2-Phenethyl

0 Wine Beer Distilling Sake Ethyl Octanoate: Fruit, Grape 1400

1200

1000

800

600

400

Ethyl Octanoate (OAV) Octanoate Ethyl 200

Fuji 1503 W1187 Fusion WLP099 AlchemyAlchemy 1 2 EZFerm44 Arome Plus Cryoarome

DistillaMax DS Cotes de BlancsLevel2 b (Sacc.) Bel. WheatBoh. Lager 3942 2124 Germ. Wheat 3333

Assmansnhausen (Vinquiry) Ethyl Octanoate: Fruit, Grape

1400

1200

1000

800

600

400

Ethyl Octanoate (OAV) Octanoate Ethyl 200

0 Wine Beer Distilling Sake Greater Diversity in Brewing Yeasts

Wine Yeast Brewing Yeast  Temperature  Temperature tolerance controlled  pH tolerance  Higher pH  Ferment to dryness  Ferment to target  Flavor and Aroma  Diverse Flavor and Aroma

Sake Yeast and Foam Production

S. paradoxus S.cerevisae

 S. paradoxus gene insertion  Sake yeast genes  Foam production (AWA1) Conclusions  Very little diversity in wine yeast strains  More diversity in brewing yeast  Alternative yeast strains do offer unique profiles  Phenotypic evolution by industry