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Saccharomyces cerevisiae x Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features.

07:00 EST 13th November 2017 | BioPortfolio

Summary of "Saccharomyces cerevisiae x Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features."

Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post-zygotic. Depending on several factors, including the involved strains, the hybridisation mechanism and stabilisation conditions, the hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae x Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S. uvarum parents at distinct temperatures (13°C and 20°C). The effect of those variables on the main oenological features of the wines obtained with these hybrids was evaluated. Hybrids were successfully obtained in all cases. However, genetic stabilisation based on successive fermentations in white wine at 13°C was significantly longer than that at 20°C. Our results evidenced that irrespectively of the S. uvarum parental and temperature used for hybrid generation and stabilisation, similar physicochemical and aromatic features were found in wines. The hybrids generated herein were characterised by low ethanol production, high glycerol synthesis, and by the capacity to grow at low temperature and to produce malic acid with particular aroma profiles. These features make these hybrids useful for the new winemaking industry within the climate change era frame.

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Name: Yeast (Chichester, England)
ISSN: 1097-0061
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