Yeast population and community dynamics : their effect on the chemical and sensory profiles of inoculated and spontaneous Pinot noir and Chardonnay fermentations at a Canadian winery
department or school: Arts and Sciences, Irving K. Barber School of (Okanagan)
department or school: Biology, Department of (Okanagan)
data provider: DSpace
degree campus: UBCO
creator: Neuner, Marissa
issued: 2016-04-12T02:01:58
issued: 2016
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: The Okanagan Valley of British Columbia, Canada, has grown to include over 130 wineries, spanning 8,060 acres. As a result, competition within the local industry and has caused Okanagan winemakers to seek the production of a more sensorially unique product. Traditionally, inoculated fermentations are most commonly conducted by adding an abundance of a Saccharomyces cerevisiae yeast strain to produce consistent and specific chemical and sensory attributes in the wines; however, winemakers are choosing to showcase their unique winery yeast flora by conducting spontaneous fermentations. Spontaneous fermentations are conducted under the assumption that the fermentative yeast populations come from diverse winery resident organisms which, therefore, create different chemical and sensory profiles. Specifically, spontaneous and inoculated fermentations of Pinot noir and Chardonnay during the 2013 vintage at Quails’ Gate Estate Winery were assessed. Throughout fermentation these wines were subjected to both culture-dependent microsatellite analysis and isolate sequencing, as well as culture-independent Illumina MiSeq analysis. This determined the yeast populations conducting alcoholic fermentation and compared the capabilities of each method when studying yeast communities. Uniquely diverse yeast populations were found between spontaneous and inoculated fermentations of Pinot noir; however, yeast populations within inoculated and spontaneous Chardonnay treatments showed no differentiation. Unexpectedly, Pinot noir and Chardonnay fermentations were found to include non-Saccharomyces yeasts, specifically Hanseniaspora sp., throughout the entirety of fermentation in large relative abundance. Gas chromatography flame ionization detection (GC-FID) was conducted to determine the concentration differences of fermentation-derived chemicals associated with the identified yeast species fermenting both varietals; however, only isoamyl acetate, was found to differ between Pinot noir tre…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/57545
note: YEAST POPULATION AND COMMUNITY DYNAMICS: THEIR EFFECT ON CHEMICAL AND SENSORY PROFILES OF INOCULATED AND SPONTANEOUS PINOT NOIR AND CHARDONNAY FERMENTATIONS AT A CANADIAN WINERY by Marissa Neuner B.Sc., The University of British Columbia Okanagan, 2013 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE COLLEGE OF GRADUATE STUDIES (Biology) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) February 28, 2016 © Marissa Neuner, 2016 ii Abstract The Okanagan Valley of British Columbia, Canada, has grown to include over 130 wineries, spanning 8,060 acres. As a result, competition within the local industry and has caused Okanagan winemakers to seek the production of a more sensorially unique product. Traditionally, inoculated fermentations are most commonly conducted by adding an abundance of a Saccharomyces cerevisiae yeast strain to produce consistent and specific chemical and sensory attributes in the wines; however, winemakers are choosing to showcase their unique winery yeast flora by conducting spontaneous fermentations. Spontaneous fermentations are conducted under the assumption that the fermentative yeast populations come from diverse winery resident organisms which, therefore, create different chemical and sensory profiles. Specifically, spontaneous and inoculated fermentations of Pinot noir and Chardonnay during the 2013 vintage at Quails’ Gate Estate Winery were assessed. Throughout fermentation these wines were subjected to both culture-dependent microsatellite analysis and isolate sequencing, as well as culture-independent Illumina MiSeq analysis. This determined the yeast populations conducting alcoholic fermentation and compared the capabilities of each method when studying yeast communities. Uniquely diverse yeast populations were found between spontaneous and inoculated fermentations of Pinot noir; however, yeast populations within inoculated and spontaneous Chardonnay treatments showed no differentiation.…
has type: Thesis/Dissertation
date issued: 2016-05
is shown at: 10.14288/1.0228805
language: eng
degree discipline: Biology
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
type: Text
identifier URI: http://hdl.handle.net/2429/57545