In:
PLOS ONE, Public Library of Science (PLoS), Vol. 16, No. 2 ( 2021-2-4), p. e0225615-
Abstract:
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum , have occasionally been found conducting commercial fermentations around the world. S . uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S . uvarum population relates to strains from other parts of the world. In this study, a highly diverse S . uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S . uvarum strains isolated globally. Of the 106 strains of S . uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of these dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, suggesting the presence of a winery-resident population of indigenous S . uvarum . This research provides valuable insight into the diversity and persistence of non-commercial S . uvarum strains in North America, and a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.
Type of Medium:
Online Resource
ISSN:
1932-6203
DOI:
10.1371/journal.pone.0225615
DOI:
10.1371/journal.pone.0225615.g001
DOI:
10.1371/journal.pone.0225615.g002
DOI:
10.1371/journal.pone.0225615.g003
DOI:
10.1371/journal.pone.0225615.g004
DOI:
10.1371/journal.pone.0225615.g005
DOI:
10.1371/journal.pone.0225615.g006
DOI:
10.1371/journal.pone.0225615.t001
DOI:
10.1371/journal.pone.0225615.t002
DOI:
10.1371/journal.pone.0225615.t003
DOI:
10.1371/journal.pone.0225615.t004
DOI:
10.1371/journal.pone.0225615.t005
DOI:
10.1371/journal.pone.0225615.s001
DOI:
10.1371/journal.pone.0225615.s002
DOI:
10.1371/journal.pone.0225615.s003
DOI:
10.1371/journal.pone.0225615.s004
DOI:
10.1371/journal.pone.0225615.s005
DOI:
10.1371/journal.pone.0225615.s006
DOI:
10.1371/journal.pone.0225615.s007
DOI:
10.1371/journal.pone.0225615.s008
DOI:
10.1371/journal.pone.0225615.s009
DOI:
10.1371/journal.pone.0225615.s010
DOI:
10.1371/journal.pone.0225615.s011
DOI:
10.1371/journal.pone.0225615.r001
DOI:
10.1371/journal.pone.0225615.r002
DOI:
10.1371/journal.pone.0225615.r003
DOI:
10.1371/journal.pone.0225615.r004
DOI:
10.1371/journal.pone.0225615.r005
DOI:
10.1371/journal.pone.0225615.r006
Language:
English
Publisher:
Public Library of Science (PLoS)
Publication Date:
2021
detail.hit.zdb_id:
2267670-3
Permalink