Characterization and identification of saccharomyces uvarum from Okanagan white wine grapes and from their spontaneous fermentations

奥肯纳根白酿酒葡萄及其自发发酵中葡萄汁酵母的表征和鉴定

• 批准号: 514045-2017
• 负责人: Durall, Daniel
• 金额: $ 1.82万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=619104
• 关键词: Characterization; identification; saccharomyces; uvarum; Okanagan

Commercial wines are typically produced either by inoculated fermentation, in which a single commercial strain of Saccharomyces cerevisiae is added to the fermentation, or by spontaneous fermentation, which relies on resident wine yeasts from the vineyard and winery environments. Spontaneous fermentation is characterized by a diverse succession of yeast genera, species, and strains, with either one or multiple strains of the more ethanol-tolerant S. cerevisiae usually dominating the mid and final stages. One motivation for a winery to use spontaneous fermentations is to produce wine with a more complex sensory profile, which islikely due to the production of a diversity of metabolic by-products derived from a diverse yeast community. Spontaneous fermentations may be used because they can produce a regional character (terroir) in the wine due to the presence of region-specific yeast. We have identified Saccharomyces uvarum, a cryotolerant, high glycerol and low acetic acid-producing yeast, in spontaneous fermentations of Chardonnay and Pinot Gris grapes. Our objectives are to determine: 1) whether S. uvarum is able to dominate fermentations in multiple years; 2) whether S. uvarum is originating from the winery or vineyard; 3) whether S. uvarum strains on grapes and in fermentations differ between Okanagan vineyards at different latitude; and 4) whether there is aregionally distinct population of S. uvarum that could potentially enhance the fermentation properties and sensory profiles of Okanagan white wines. To address the first and second objectives, we will collect Chardonnay grapes from one vineyard and compare the S. uvarum populations between grapes, wine surfaces and in-lab fermentations. To address the third objective of region specific S. uvarum yeasts, we will compare the relative abundance of S. uvarum strains between vineyards at different latitudes. We will use Illumina DNA sequencing to identify yeast species and microsatellite typing to characterize S. uvarum strains from grape and wine samples from objectives 1, 2 and 3,. For the fourth objective, S. uvarum isolates will be screened forspecific chemicals produced during in-lab fermentations.

商业葡萄酒通常是通过接种发酵生产的，其中将酿酒酵母的单一商业菌株添加到发酵中，或者是通过自发发酵量添加的，该菌株依赖于葡萄园和酿酒厂环境中的常驻葡萄酒酵母。自发发酵的特征是多样化的酵母菌属，物种和菌株，其耐乙醇耐乙醇的一种或多个菌株通常主要在中期和最后阶段占主导地位。酿酒厂使用自发发酵的一种动机是生产具有更复杂的感官特征的葡萄酒，这是由于产生了来自多样化酵母社区的各种代谢副产品的产生。可以使用自发发酵是因为由于存在特定区域的酵母，它们可以在葡萄酒中产生区域特征（风土）。我们已经在霞多丽和黑皮诺葡萄葡萄的自发发酵中鉴定了一种糖含量，糖含量，一种冷冻剂，高甘油和低乙酸产生的酵母。我们的目标是确定：1​​）乌瓦鲁姆链球菌是否能够在多年内占主导地位； 2）乌瓦鲁姆（S. uvarum）是起源于酿酒厂还是葡萄园； 3）在不同纬度的欧肯娜根葡萄园之间，葡萄和发酵中的紫ov菌菌株是否有所不同； 4）是否存在乌瓦鲁姆链球菌的不同种群，可能会增强Okanagan白葡萄酒的发酵性能和感觉曲线。为了解决第一个和第二个目标，我们将从一个葡萄园收集霞多丽葡萄，并比较葡萄，葡萄酒表面和实验室发酵之间的紫菜链球菌种群。为了解决区域特异性葡萄菌酵母菌的第三个目标，我们将比较不同纬度处葡萄园之间紫var菌菌株的相对丰度。我们将使用Illumina DNA测序来鉴定酵母菌物种和微卫星键入，以表征来自目标1、2和3的葡萄和葡萄酒样品中的紫外线菌株。对于第四个目标，将在利出发酵过程中筛选出卵巢链球菌的特异性化学物质。