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Fermentation 2016, 2(2), 9;

The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

The University of British Columbia (UBC), Okanagan, Biology Department, 1177 Research Rd., Kelowna, BC V1V 1V7, Canada
Department of Wine and Food Science, The University of Adelaide, PMB1, Glen Osmond SA 5064, Australia
Author to whom correspondence should be addressed.
Academic Editor: Ronnie G. Willaert
Received: 31 December 2015 / Revised: 17 March 2016 / Accepted: 18 March 2016 / Published: 30 March 2016
(This article belongs to the Special Issue Yeast Biotechnology)
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Previous winery-based studies showed the strains Lalvin® RC212 (RC212) and Lalvin® ICV-D254 (D254), when present together during fermentation, contributed to >80% relative abundance of the Saccharomyces cerevisiae population in inoculated and spontaneous fermentations. In these studies, D254 appeared to out-compete RC212, even when RC212 was used as the inoculant. In the present study, under controlled conditions, we tested the hypotheses that D254 would out-compete RC212 during fermentation and have a greater impact on key fermentation-derived chemicals. The experiment consisted of four fermentation treatments, each conducted in triplicate: a pure culture control of RC212; a pure culture control of D254; a 1:1 co-inoculation ratio of RC212:D254; and a 4:1 co-inoculation ratio of RC212:D254. Strain abundance was monitored at four stages. Inoculation ratios remained the same throughout fermentation, indicating an absence of competitive exclusion by either strain. The chemical profile of the 1:1 treatment closely resembled pure D254 fermentations, suggesting D254, under laboratory conditions, had a greater influence on the selected sensory compounds than did RC212. Nevertheless, the chemical profile of the 4:1 treatment, in which RC212 dominated, resembled that of pure RC212 fermentations. Our results support the idea that co-inoculation of strains creates a new chemical profile not seen in the pure cultures. These findings may have implications for winemakers looking to control wine aroma and flavor profiles through strain selection. View Full-Text
Keywords: Saccharomyces cerevisiae; strain interaction; fermentation-derived compounds Saccharomyces cerevisiae; strain interaction; fermentation-derived compounds

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Gustafsson, F.S.; Jiranek, V.; Neuner, M.; Scholl, C.M.; Morgan, S.C.; Durall, D.M. The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine. Fermentation 2016, 2, 9.

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