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https://hdl.handle.net/2440/78679
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Type: | Journal article |
Title: | Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae |
Author: | Bellon, J. Schmid, F. Capone, D. Dunn, B. Chambers, P. |
Citation: | PLoS One, 2013; 8(4):1-14 |
Publisher: | Public Library of Science |
Issue Date: | 2013 |
ISSN: | 1932-6203 1932-6203 |
Editor: | Fairhead, C. |
Statement of Responsibility: | Jennifer R. Bellon, Frank Schmid, Dimitra L. Capone, Barbara L. Dunn, Paul J. Chambers |
Abstract: | Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. |
Keywords: | Chromosomes, Fungal Saccharomyces Saccharomyces cerevisiae Vitis DNA, Ribosomal Solvents Chromatography, High Pressure Liquid Flow Cytometry Crosses, Genetic Polymerase Chain Reaction Hybridization, Genetic Species Specificity Fermentation Phenotype Polymorphism, Restriction Fragment Length Volatilization Fluorescence Beverages Wine Polyphenols |
Rights: | © 2013 Bellon et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
DOI: | 10.1371/journal.pone.0062053 |
Published version: | http://dx.doi.org/10.1371/journal.pone.0062053 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
Files in This Item:
File | Description | Size | Format | |
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hdl_78679.pdf | Published version | 4.84 MB | Adobe PDF | View/Open |
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