Population Dynamics of Saccharomyces cerevisiae during Spontaneous Fermentation at a British Columbia Winery

2011 ◽  
Vol 62 (1) ◽  
pp. 66-72 ◽  
Author(s):  
B. Hall ◽  
D. M. Durall ◽  
G. Stanley
Keyword(s):  
Saccharomyces Cerevisiae ◽  
British Columbia ◽  
Population Dynamics ◽  
Spontaneous Fermentation

scholarly journals Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 31
Author(s):  
Pilar Blanco ◽  
María Vázquez-Alén ◽  
Teresa Garde-Cerdán ◽  
Mar Vilanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Level ◽  
Wine Aroma ◽  
Nw Spain ◽  
Volatile Phenols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Autochthonous Yeast ◽  
Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

scholarly journals Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 78 ◽  
Author(s):  
María José Valera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Spontaneous Fermentation ◽  
Fermentative Capacity ◽  
Definition Of ◽  
Concept Framework ◽  
Fast Evolution

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.

scholarly journals Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 43
Author(s):  
Nadine Feghali ◽  
Angela Bianco ◽  
Giacomo Zara ◽  
Edouard Tabet ◽  
Chantal Ghanem ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Pilot Scale ◽  
Molecular Monitoring ◽  
Technological Parameters ◽  
Sensorial Analysis ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Wild Yeasts ◽  
Selection Of

In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

scholarly journals Investigation of Bar-seq as a method to study population dynamics of Saccharomyces cerevisiae deletion library during bioreactor cultivation

2020 ◽  
Vol 19 (1) ◽  
Author(s):  
Maren Wehrs ◽  
Mitchell G. Thompson ◽  
Deepanwita Banerjee ◽  
Jan-Philip Prahl ◽  
Norma M. Morella ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Population Dynamics ◽  
Bioreactor Cultivation ◽  
Study Population ◽  
Deletion Library

POPULATION DYNAMICS OF THE CABBAGE APHID, BREVICORYNE BRASSICAE (HOMOPTERA: APHIDIDAE) AT VANCOUVER, BRITISH COLUMBIA: V. A SIMULATION MODEL

1984 ◽  
Vol 116 (6) ◽  
pp. 895-911 ◽  
Author(s):  
D. A. Raworth
Keyword(s):  
British Columbia ◽  
Population Dynamics ◽  
Major Change ◽  
Brevicoryne Brassicae ◽  
Diaeretiella Rapae ◽  
Simulated Population ◽  
Aphidoletes Aphidimyza ◽  
Functional Responses ◽  
Cabbage Aphid ◽  
Effects Of Temperature

AbstractA computer model was written to simulate the population dynamics of the cabbage aphid, Brevicoryne brassicae (L.), on the host Maris Kestrel kale, Brassica oleracea L., at Vancouver, British Columbia. The model incorporated the effects of temperature, morph determination, plant quality, predators, parasites, and leaf fall. Comparisons of simulated results with field observations indicated that although B. brassicae, Aphidoletes aphidimyza (Rond.), and Diaeretiella rapae (M'Intosh) were reasonably well understood, syrphid predation was not, and appropriate feed-back mechanisms which could prevent monotonic increase or decrease in the simulated population were lacking. A detailed study in which the population dynamics of the prey is accounted for in terms of the numerical and functional responses of syrphid predators is necessary to understand the population dynamics of B. brassicae on Maris Kestrel kale at Vancouver. Comparisons with other aphid systems suggest that a major change in one component of the system can be compensated for by changes in other components. An overview of the cabbage aphid system at Vancouver is given.

scholarly journals Population dynamics of Saccharomyces cerevisiae PE-2 and CAT-1 in CO-culture for the production of ethanol

2020 ◽  
Vol 42 ◽  
pp. e43427
Author(s):  
Mayara Vieira Santos ◽  
Adriana Régia Marques Souza ◽  
Maria Carolina Santos Silva ◽  
Gabriel Luis Castiglioni
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Population Dynamics ◽  
Acetic Acid ◽  
Ethanol Production ◽  
Metabolic Pathways ◽  
The Other ◽  
Yeast Strains ◽  
Pure Cultures ◽  
Fermentation Monitoring ◽  
Biotechnological Processes

In the Brazilian industries, the inoculum used throughout the harvest of ethanol production consists of a combination of two or more yeast strains. The combination of yeasts may influence in the metabolic pathways of microorganisms and increase the yields and production rates of some compounds. In biotechnological processes with co-culture, one microorganism can prevail over the other. Therefore, the knowledge about how the population dynamics occurs during fermentation allows modifications in the process in order to obtain higher yields and to achieve greater fermentative efficiency. The aim of this study was to investigate the fermentation with synthetic sugar cane broth in co-culture of Saccharomyces cerevisiae strains CAT-1 and PE-2 followed by molecular fermentation monitoring. The concentration of biomass, ethanol, glycerol, acetic acid and residual sucrose were monitored to verify the influence of different combinations during the fermentation. The mixture of CAT-1 and PE-2 presented the highest ethanol production, with higher performance of fermentative parameters than pure cultures

scholarly journals Population dynamics of the endangered mountain ecotype of woodland caribou (Rangifer tarandus caribou) in British Columbia, Canada

2020 ◽  
Author(s):  
Heiko Wittmer ◽  
BN McLellan ◽  
DR Seip ◽  
JA Young ◽  
TA Kinley ◽  
...  
Keyword(s):  
British Columbia ◽  
Population Dynamics ◽  
Rangifer Tarandus ◽  
Population Decline ◽  
Survival Rates ◽  
Adult Survival ◽  
Rangifer Tarandus Caribou ◽  
Vital Rates ◽  
Woodland Caribou ◽  
Annual Survival

We used census results and radiotelemetry locations of >380 collared individuals sampled over the entire distribution of the endangered mountain ecotype of woodland caribou (Rangifer tarandus caribou (Gmelin, 1788)) in British Columbia, Canada, to delineate population structure and document the size and trend of the identified populations. We also describe the spatial pattern of decline and the causes and timing of adult mortality and provide estimates of vital rates necessary to develop a population viability analysis. Our results indicate that the abundance of mountain caribou in British Columbia is declining. We found adult female annual survival rates below annual survival rates commonly reported for large ungulates. The major proximate cause of population decline appears to be predation on adult caribou. Spatial patterns of population dynamics revealed a continuous range contraction and an increasing fragmentation of mountain caribou into smaller, isolated subpopulations. The population fragmentation process predominantly occurs at the outer boundaries of the current distribution. Our results indicate that recovery strategies for mountain caribou should be directed at factors contributing to the fragmentation and isolation of mountain caribou populations as well as management strategies aimed at increasing adult survival. © 2005 NRC Canada.

scholarly journals Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 89
Author(s):  
David Castrillo ◽  
Noemi Neira ◽  
Pilar Blanco
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Statistical Tests ◽  
Wide Distribution ◽  
Nw Spain ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Strain Diversity ◽  
Spontaneous Fermentations ◽  
Different Strains ◽  
Yeast Isolation

Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains were identified. Some of them presented a wide distribution and appeared in several wineries. However, other strains were typical from a specific winery. Similarity analysis using two different statistical tests showed significant differences in strain diversity among wineries. The results also revealed high biodiversity indexes; however, only some strains showed an important incidence in their distribution and frequency. Our findings confirmed that spontaneous fermentation favored the existence of a high S. cerevisiae strain diversity in organic wineries from Galicia. The presence of different yeasts during fermentation, specially winery-specific strains, contribute to increased wine complexity and differentiation.

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