Suitability of indigenous Saccharomyces cerevisiae strains isolated from spontaneous fermentations as wine fermentation starter cultures
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Castellanos López, Elia Cristina
issued: 2025-04-30T07:00:00Z
issued: 2024
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: The interactions between geographical and biotic factors and the winemaking process influences the composition and sensorial characteristics of wine. The yeast carrying out the fermentation play a key role in shaping the aroma profile of the resulting wine. Commercially available strains of Saccharomyces cerevisiae (S. cerevisiae) help improve reproducibility and predictability of wine by establishing well-controlled fermentations that maintain wine quality. However, indigenous S. cerevisiae strains may be better acclimated to the conditions of specific wine producing regions and may enhance their typical sensory properties and characteristic profiles. The objectives of my research were to assess the oenological characteristics of six indigenous S. cerevisiae strains in lab-scale fermentations and to carry out pilot-scale fermentations in a winery with two strains and evaluate the aromatic composition of the finished wines. Six indigenous S. cerevisiae strains isolated from spontaneous fermentations in Okanagan Crush Pad (OCP) winery were selected for this research. Sterile Pinot Noir and Pinot Gris grape juice was used to perform 250mL lab-scale fermentations carried out at 25°C and 20°C, respectively. Primary metabolites were quantified by high performance liquid chromatography coupled to a refractive index detector (HPLC-RID), and volatile compounds were quantified by solid phase microextraction coupled to gas chromatography and mass spectrometry (SPME-GC/MS). After evaluation of their metabolite production and fermentation performance, the OCP-125 and OCP-088 strains were selected for winery pilot scale fermentations. Fermentations were carried out in triplicate 250 L stainless steel barrels, at OCP winery in Pinot Gris and Pinot Noir juice during the 2022 grape harvest. After fermentation was complete, major metabolites (organic acids, sugars, and ethanol) were quantified using HPLC-RID. Residual sugars were identified in both wines - mainly fructose, ranging b…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/87883
note: Suitability of indigenous Saccharomyces cerevisiae strains isolated from spontaneous fermentations as wine fermentation starter cultures by Elia Cristina Castellanos López BSc., Universidad de Guadalajara, Mexico 2019 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE AND POSDOCTORAL STUDIES (Food Science) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) April 2024 © Elia Cristina Castellanos López, 2024 ii The following individuals certify that they have read, and recommend to the Faculty of Graduate and Postdoctoral Studies for acceptance, the thesis entitled: Suitability of indigenous Saccharomyces cerevisiae strains isolated from spontaneous fermentations as wine fermentation starter cultures submitted by Elia Cristina Castellanos López in partial fulfilment of the requirements for the degree of Master of Science in Food Science Examining Committee: Vivien Measday, Professor, Food Science, UBC Supervisor Simone Castellarin, Professor, Plant Science, UBC Supervisory Committee Member Wesley Zandberg, Professor, Chemistry, UBC-Okanagan Supervisory Committee Member Ben Monpetit, Professor, Viticulture and Enology, University of California Davis Additional Examiner iii Abstract The interactions between geographical and biotic factors and the winemaking process, influences the composition and sensorial characteristics of wine. The yeast carrying out the fermentation play a key role in shaping the aroma profile of the resulting wine. Commercially available strains of Saccharomyces cerevisiae (S. cerevisiae) help improve reproducibility and predictability of wine by establishing well-controlled fermentations that maintain wine quality. However, indigenous S. cerevisiae strains may be better acclimated to the conditions of specific wine producing regions and may enhance their typical sensory properties and characteristic profiles. The objectives of my research were to assess the oenological chara…
has type: Thesis/Dissertation
date issued: 2024-05
is shown at: 10.14288/1.0441409
language: eng
degree discipline: Food Science
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
contributor: Measday, Vivien
type: Text
identifier URI: http://hdl.handle.net/2429/87883