scholarly journals The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 86 ◽  
Author(s):  
Lisa Granchi ◽  
Donatella Ganucci ◽  
Giacomo Buscioni ◽  
Silvia Mangani ◽  
Simona Guerrini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Methods ◽  
Wine Fermentation ◽  
Ecological Studies ◽  
Spontaneous Fermentations ◽  
One Year ◽  
Phenotypic Groups ◽  
Fermentative Process ◽  
Wine Fermentations

Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevisiae strains are representative of a specific oenological ecosystem, being associated to a given wine-producing area or a single winery. In contrast, according to other ecological studies, no correlation between genotypic and phenotypic groups of the native S. cerevisiae strains and their origin was found. In this work, several S. cerevisiae strains were isolated in consecutive years from spontaneous fermentations carried out in the same wineries located in different oenological areas in Tuscany, and their persistence was assessed by molecular methods. Some predominant S. cerevisiae strains persisted in different fermentations in the same winery from one year to another and they seemed to be representative of a single winery rather than of an oenological area. Therefore, data suggested the idea of the “winery effect” or a microbial terroir at a smaller scale. The use of these typical strains as starter yeasts could provide wines with the distinctive characteristics of a particular winery or sub-zone.

scholarly journals ECOLOGICAL STUDIES ON NEPENTHES AT BARITO ULU, CENTRAL KALIMANTAN, INDONESIA

2011 ◽  
Vol 9 (3) ◽  
Author(s):  
Muhammad Mansur
Keyword(s):  
Growth Rate ◽  
Growth Rates ◽  
Stem Length ◽  
Ecological Studies ◽  
Central Kalimantan ◽  
Length Growth ◽  
Small Plot ◽  
Heath Forest ◽  
One Year ◽  
The One

Ecological studies on the Nepenthes species at Barito Ulu, Central Kalimantan, Indonesia were conducted between August 2005 and September 2006. Surveys and two small plot inventories were used to determine the diversity and population of Nepenthes at the study site. We found eight Nepenthes species around the BaritoUlu study area: N. albomarginata, N. ampullaria, N. gracilis, N. hirsuta, N. rafflesiana, N. reinwardtiana, N. stenophylla, and N. hispida. Plot A was dominated by N. rafflesiana with one other species found; whilst in plot B we found five species but it was also dominated by N. rafflesiana. In plot A, the one year stem length growth rate of N. albomarginata was faster than N. rafflesiana (5.0 and 3.5 cm respectively). While in plot B, N. gracilis (21.7 cm) and N. reinwardtiana (13.1 cm) showed faster growth rates than N. albomarginata (5.2 cm), N. rafflesiana (7.0 cm) and N. stenophylla (8.5 cm). Generally, the habitat of Nepenthes in the study site is heath forest.

scholarly journals Mapping global shifts in Saccharomyces cerevisiae gene expression across asynchronous time trajectories with diffusion maps

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Ron Runnebaum ◽  
C. Titus Brown ◽  
Ben Montpetit
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Patterns ◽  
Expression Data ◽  
Site Specific ◽  
Time Series Gene Expression ◽  
Specific Factors

AbstractGrapes grown in a particular geographic region often produce wines with consistent characteristics, suggesting there are site-specific factors driving recurrent fermentation outcomes. However, our understanding of the relationship between site-specific factors, microbial metabolism, and wine fermentation outcomes are not well understood. Here, we used differences in Saccharomyces cerevisiae gene expression as a biosensor for differences among Pinot noir fermentations from 15 vineyard sites. We profiled time series gene expression patterns of primary fermentations, but fermentations proceeded at different rates, making analyzes of these data with conventional differential expression tools difficult. This led us to develop a novel approach that combines diffusion mapping with continuous differential expression analysis. Using this method, we identified vineyard specific deviations in gene expression, including changes in gene expression correlated with the activity of the non-Saccharomyces yeast Hanseniaspora uvarum, as well as with initial nitrogen concentrations in grape musts. These results highlight novel relationships between site-specific variables and Saccharomyces cerevisiae gene expression that are linked to repeated wine fermentation outcomes. In addition, we demonstrate that our analysis approach can extract biologically relevant gene expression patterns in other contexts (e.g., hypoxic response of Saccharomyces cerevisiae), indicating that this approach offers a general method for investigating asynchronous time series gene expression data.ImportanceWhile it is generally accepted that foods, in particular wine, possess sensory characteristics associated with or derived from their place of origin, we lack knowledge of the biotic and abiotic factors central to this phenomenon. We have used Saccharomyces cerevisiae gene expression as a biosensor to capture differences in fermentations of Pinot noir grapes from 15 vineyards across two vintages. We find that gene expression by non-Saccharomyces yeasts and initial nitrogen content in the grape must correlates with differences in gene expression among fermentations from these vintages. These findings highlight important relationships between site-specific variables and gene expression that can be used to understand, or possibly modify, wine fermentation outcomes. Our work also provides a novel analysis method for investigating asynchronous gene expression data sets that is able to reveal both global shifts and subtle differences in gene expression due to varied cell – environment interactions.

scholarly journals Saccharomyces cerevisiae gene expression during fermentation of Pinot noir wines at industrially relevant scale

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Shelby Byer ◽  
Isadora Frias ◽  
Esmeralda Leon ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pilot Scale ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Program ◽  
Gene Expression Patterns ◽  
Grape Must ◽  
Expression Program

Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns have previously revealed genes that underlie cellular adaptation to the grape must and wine environment involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. Importance This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to that observed in laboratory fermentation conditions, but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain under-characterized, raising the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.

scholarly journals The Genus Metschnikowia in Enology

2020 ◽  
Vol 8 (7) ◽  
pp. 1038 ◽  
Author(s):  
Javier Vicente ◽  
Javier Ruiz ◽  
Ignacio Belda ◽  
Iván Benito-Vázquez ◽  
Domingo Marquina ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Yeast Species ◽  
Sensory Profile ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Widespread Occurrence ◽  
Spoilage Yeasts ◽  
Potential Antimicrobial Activity ◽  
Wine Fermentations

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.

Advances in molecular methods to alter chromosomes and genome in the yeast Saccharomyces cerevisiae

2009 ◽  
Vol 84 (6) ◽  
pp. 1045-1052 ◽  
Author(s):  
Minetaka Sugiyama ◽  
Kazuo Yamagishi ◽  
Yeon-Hee Kim ◽  
Yoshinobu Kaneko ◽  
Masafumi Nishizawa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Methods ◽  
Yeast Saccharomyces Cerevisiae

scholarly journals Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation

2013 ◽  
Vol 165 (2) ◽  
pp. 156-162 ◽  
Author(s):  
Benedetta Perrone ◽  
Simone Giacosa ◽  
Luca Rolle ◽  
Luca Cocolin ◽  
Kalliopi Rantsiou
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Fermentation ◽  
Dominance Behavior

Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries

2017 ◽  
Vol 244 ◽  
pp. 96-102 ◽  
Author(s):  
Sydney C. Morgan ◽  
Chrystal M. Scholl ◽  
Natasha L. Benson ◽  
Morgan L. Stone ◽  
Daniel M. Durall
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Spontaneous Fermentations
Sign in / Sign up

Export Citation Format

Share Document