Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries

Little assessment of yeast assemblages has occurred in Canadian wineries, unlike other large wine producing regions (Spain, Italy, Argentina). The aim of this study was to compare yeast assemblages during inoculated and spontaneous fermentations at three Canadian wineries. The wineries (Quails’ Gate...

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Main Author: Lange, Jessica Nicole
Language:English
Published: University of British Columbia 2012
Online Access:http://hdl.handle.net/2429/43700
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spelling ndltd-UBC-oai-circle.library.ubc.ca-2429-437002018-01-05T17:26:16Z Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries Lange, Jessica Nicole Little assessment of yeast assemblages has occurred in Canadian wineries, unlike other large wine producing regions (Spain, Italy, Argentina). The aim of this study was to compare yeast assemblages during inoculated and spontaneous fermentations at three Canadian wineries. The wineries (Quails’ Gate Estate Winery, QGEW; Cedar Creek Estate Winery, CCEW; and Road13 Estate Winery, R13EW) are located in the Okanagan wine region, British Columbia. All three wineries have a history of using commercial yeast. During the 2010 vintage, nine inoculated and three spontaneous Vitis vinifera L. var. Pinot noir fermentations were sampled from four distinct stages of fermentation. Yeast populations from inoculated fermentations were also assessed at QGEW during the following vintage in 2011. Saccharomyces cerevisiae isolates were discriminated at the strain level by microsatellite analysis of hyperviariable trinucelotide loci. Non-Saccharomyces species were identified by sequencing the ITS and the D1/D2 domain regions of the large subunit of rDNA. Non-Saccharomyces spp., particularly Henseniaspora uvarum, were the dominant yeasts detected during cold-soak at all three wineries. Spontaneous fermentation appeared to have a greater species/strain diversity/richness than inoculated fermentation at the youngest (R13EW) of the three wineries. Commercial strains were isolated in relatively low frequencies in the spontaneous fermentation at this winery, whereas at the older wineries (QGEW and CCEW) commercial strains dominated fermentation. R13EW was the only winery where the commercial ADY inoculant fully implanted. At QGEW and CCEW, a commercial yeast, Lalvin® ICV-D254, was the major non-inoculant strain detected in both inoculated and spontaneous fermentations. Only QGEW and CCEW reported previous use of this strain in other varietals. Nevertheless, the different wineries exhibited unique yeast species/strain assemblages at all stages of fermentation, even cold-soak. During both vintages studied at QGEW, the non-inoculant ADY strain (Lalvin® ICV-D254) was dominant or co-dominant in inoculated fermentation. Thus, mixed-strain populations in inoculated tanks were observed in both years. This study emphasizes the need for further research on whether the age of a winery is a major factor in affecting the yeast assemblage of fermenting wine, the source(s) of non-inoculant yeast, and the effects yeasts have on the sensorial attributes of the finished wine product. Irving K. Barber School of Arts and Sciences (Okanagan) Biology, Department of (Okanagan) Graduate 2012-12-14T19:42:12Z 2012-12-14T19:42:12Z 2012 2013-05 Text Thesis/Dissertation http://hdl.handle.net/2429/43700 eng Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ University of British Columbia
collection NDLTD
language English
sources NDLTD
description Little assessment of yeast assemblages has occurred in Canadian wineries, unlike other large wine producing regions (Spain, Italy, Argentina). The aim of this study was to compare yeast assemblages during inoculated and spontaneous fermentations at three Canadian wineries. The wineries (Quails’ Gate Estate Winery, QGEW; Cedar Creek Estate Winery, CCEW; and Road13 Estate Winery, R13EW) are located in the Okanagan wine region, British Columbia. All three wineries have a history of using commercial yeast. During the 2010 vintage, nine inoculated and three spontaneous Vitis vinifera L. var. Pinot noir fermentations were sampled from four distinct stages of fermentation. Yeast populations from inoculated fermentations were also assessed at QGEW during the following vintage in 2011. Saccharomyces cerevisiae isolates were discriminated at the strain level by microsatellite analysis of hyperviariable trinucelotide loci. Non-Saccharomyces species were identified by sequencing the ITS and the D1/D2 domain regions of the large subunit of rDNA. Non-Saccharomyces spp., particularly Henseniaspora uvarum, were the dominant yeasts detected during cold-soak at all three wineries. Spontaneous fermentation appeared to have a greater species/strain diversity/richness than inoculated fermentation at the youngest (R13EW) of the three wineries. Commercial strains were isolated in relatively low frequencies in the spontaneous fermentation at this winery, whereas at the older wineries (QGEW and CCEW) commercial strains dominated fermentation. R13EW was the only winery where the commercial ADY inoculant fully implanted. At QGEW and CCEW, a commercial yeast, Lalvin® ICV-D254, was the major non-inoculant strain detected in both inoculated and spontaneous fermentations. Only QGEW and CCEW reported previous use of this strain in other varietals. Nevertheless, the different wineries exhibited unique yeast species/strain assemblages at all stages of fermentation, even cold-soak. During both vintages studied at QGEW, the non-inoculant ADY strain (Lalvin® ICV-D254) was dominant or co-dominant in inoculated fermentation. Thus, mixed-strain populations in inoculated tanks were observed in both years. This study emphasizes the need for further research on whether the age of a winery is a major factor in affecting the yeast assemblage of fermenting wine, the source(s) of non-inoculant yeast, and the effects yeasts have on the sensorial attributes of the finished wine product. === Irving K. Barber School of Arts and Sciences (Okanagan) === Biology, Department of (Okanagan) === Graduate
author Lange, Jessica Nicole
spellingShingle Lange, Jessica Nicole
Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries
author_facet Lange, Jessica Nicole
author_sort Lange, Jessica Nicole
title Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries
title_short Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries
title_full Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries
title_fullStr Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries
title_full_unstemmed Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries
title_sort yeast population dynamics during inoculated and spontaneous fermentations at three local british columbia wineries
publisher University of British Columbia
publishDate 2012
url http://hdl.handle.net/2429/43700
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