An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

• Published in: PloS one 2021-02, Vol.16 (2), p.e0225615
• Main Authors: McCarthy, Garrett C, Morgan, Sydney C, Martiniuk, Jonathan T, Newman, Brianne L, McCann, Stephanie E, Measday, Vivien, Durall, Daniel M
• Format: Article
• Language: English
• Subjects: Biology and Life Sciences; Chardonnay (Wine); Chemical properties; Ecology and Environmental Sciences; Genetic aspects; Identification and classification; Medicine and Health Sciences; Physical Sciences; Research and Analysis Methods; Saccharomyces; Wine and wine making
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0225615

Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S. uvarum population relates to strains from other parts of the world. In this study, a highly diverse S. uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S. uvarum strains isolated globally. Of the 106 strains of S. uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of these dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, suggesting the presence of a winery-resident population of indigenous S. uvarum. This research provides valuable insight into the diversity and persistence of non-commercial S. uvarum strains in North America, and a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.