Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking

Frederico Magalhães (Corresponding Author), Kristoffer Krogerus (Corresponding Author), Sandra Castillo, Anne Ortiz-Julien, Sylvie Dequin, Brian Gibson

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

Yeast cryotolerance brings some advantages for wine fermentations, including the improved aromatic complexity of white wines. Naturally cold-tolerant strains are generally less adept at wine fermentation but fermentative fitness can potentially be improved through hybridization. Here we studied the potential of using hybrids involving Saccharomyces eubayanus and a S. cerevisiae wine strain for low-temperature winemaking. Through screening the performance in response to variable concentrations of sugar, nitrogen and temperature, we isolated one hybrid strain that exhibited the superior performance. This hybrid strain was propagated and dried in pilot scale and tested for the fermentation of Macabeu and Sauvignon blanc grape musts. We obtained highly viable active dry yeast, which was able to efficiently ferment the grape musts with superior production of aroma active volatiles, in particular, 2-phenylethanol. The genome sequences of the hybrid strains revealed variable chromosome inheritance among hybrids, particularly within the S. cerevisiae subgenome. With the present paper, we expand the knowledge on the potentialities of using S. eubayanus hybrids in industrial fermentation at beverages other than lager beer.
Original languageEnglish
Article numberfox049
JournalFEMS Yeast Research
Volume17
Issue number5
DOIs
Publication statusPublished - 1 Aug 2017
MoE publication typeA1 Journal article-refereed

Keywords

  • Saccharomyces eubayanus
  • hybrid
  • wine
  • active dry yeast

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