Composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot Noir and Chardonnay

• C. M. Scholl ^[1] ; S. C. Morgan ^[1] ; M. L. Stone ^[1] ; M. Tantikachornkiat ^[1] ; M. Neuner ^[1] ; D. M. Durall ^[1]
  1. [1] University of British Columbia

     University of British Columbia

     Canadá

     
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 22, Nº 3, 2016, págs. 384-390
• Idioma: inglés
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• Resumen

  • There is a lack of knowledge about the composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot Noir and Chardonnay cultivars. The objectives were to determine the relative abundance of indigenous and commercial S. cerevisiae strains in spontaneous fermentations at three wineries from the two cultivars and to compare the composition of the S. cerevisiae strains between cultivars and wineries. Three fermentation vessels were sampled at three stages of fermentation for each cultivar at each winery. Isolates were identified to the strain level using seven microsatellite loci. Commercial S. cerevisiae strains were isolated at a frequency higher than that of the indigenous strains at each winery for both cultivars. The composition of S. cerevisiae strains was different for each cultivar and at each winery. Our results illustrate the clear influence of inoculated commercial active dry yeast strains on the composition of S. cerevisiae strains in spontaneous fermentations at wineries conducting both inoculated and spontaneous fermentations.