title: Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.
abstract: Wine fermentation and innovation have focused mostly on Saccharomyces cerevisiae strains. However, recent studies have shown that other Saccharomyces species can also be involved in wine fermentation or are useful for wine bouquet, such as Saccharomyces uvarum and Saccharomyces paradoxus. Many interspecies hybrids have also been isolated from wine fermentation, such as S. cerevisiae × Saccharomyces kudriavzevii hybrids. In this study, we explored the genetic diversity and fermentation performance of Spanish S. kudriavzevii strains, which we compared to other S. kudriavzevii strains. Fermentations of red and white grape musts were performed, and the phenotypic differences between Spanish S. kudriavzevii strains under different temperature conditions were examined. An ANOVA analysis suggested striking similarity between strains for glycerol and ethanol production, although a high diversity of aromatic profiles among fermentations was found. The sources of these phenotypic differences are not well understood and require further investigation. Although the Spanish S. kudriavzevii strains showed desirable properties, particularly must fermentations, the quality of their wines was no better than those produced with a commercial S. cerevisiae. We suggest hybridization or directed evolution as methods to improve and innovate wine.
authors.affiliation: Biodiversity and Evolution of Eukaryotic Microorganisms, "Cavanilles" Institute of Biodiversity and Evolution, University of Valencia, Valencia, Spain; Current address: Laboratory of Genetics, DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, WI 53706, USA.
authors.forename: D
authors.initials: D
authors.lastname: Peris
authors.affiliation: Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Pérez-Través
authors.affiliation: Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Belloch
authors.affiliation: Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: aquerol@iata.csic.es.
authors.forename: A
authors.initials: A
authors.lastname: Querol
mesh_terms: D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005990:Glycerol / Q000378:metabolism; D012440:Saccharomyces / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D013030:Spain; D027843:Vitis / Q000378:metabolism / Q000382:microbiology*; D014920:Wine / Q000382:microbiology*
chemical_list: D000431:Ethanol; D005990:Glycerol
keywords: Aroma; Low temperature; Must fermentation; Phylogenetics; Saccharomyces kudriavzevii; Winemaking