Comparison of Genetic and Enological Characteristics of New and Existing S. cerevisiae Strains for Chardonnay Wine Fermentations

Abstract

Wine makers are currently looking for ways to enhance the flavor and develop complexity in their wines by applying new enological tools, utilizing novel yeasts or mixed strain cultures. This research characterized the genetic fingerprints and killer phenotypes of two Burgundian yeast isolates (C2, C6). Chardonnay must was fermented, and the Burgundian yeast strains were assessed for their enological characteristics (ethanol, acetic acid, glycerol and sulfur dioxide production, foam formation, ethanol tolerance) in individual and mixed cultures and compared to six commercial wine strains. Their unique genetic fingerprints and killer positive phenotypes confirmed that the Burgundian strains would predominate in individual culture or would be able to grow simultaneously in mixed culture. Analyses of variance and principal component analysis were used to compare the enological characteristics of the individual and mixed strains. The individual and mixed strain fermentations of C2 and C6, were more similar to one another compared to the commercial strains, yet enologically equivalent. As such, the novel Burgundian yeast strains offer wine makers a new tool for customizing the characteristics and enhancing complexity of the wines, while ensuring that their enological characteristics are consistent with commercial requirements.