Study of Saccharomyces cerevisiae wine strains for breeding through fermentation efficiency and tetrad analysis.

Curr Microbiol

Regional Institute of Scientific Applied Research (IRICA), University of Castilla-La Mancha, Edificio Marie Curie, Avda. Camilo José Cela, s/n, 13071, Ciudad Real, Spain,

Published: March 2015

AI Article Synopsis

  • Stuck and sluggish fermentations in high-sugar grape musts are a major concern for winemakers and yeast producers, highlighting the need for effective yeast strains.
  • Developing yeast strains with both oenological and technological properties is challenging, and breeding programs focused on these traits are essential.
  • The study analyzed the behavior of 26 Saccharomyces cerevisiae wine strains under high-sugar conditions, revealing valuable characteristics that may aid in hybridization techniques for improved fermentation.

Article Abstract

One of the issues that most concerns to both winemakers and producers of active dry yeasts is the stuck and sluggish fermentations of grape musts with high levels of sugar, reflecting the inability of inoculated yeast strain to complete the fermentation process. It is difficult to obtain a wine strain that possesses both adequate oenological and technological properties; thus, the correct approach to solving these problems is the application of breeding programs primarily focused on both properties. The first step toward this process is to characterize the phenotypic diversity between potential parental strains. In the present study, we have analyzed the fermentative behavior of 26 Saccharomyces cerevisiae wine strains in high-sugar conditions at 20 °C, using a range of tests, such as sporulation ability, spore viability, and tetrad analysis to determine the tolerance of these yeasts to several stress conditions. Most tested strains were homothallic and heterozygous for more than one character. Two auxotrophic derivatives with defects in amino acid or nucleic acid metabolism were obtained, and these strains could potentially be used for the development of hybridization techniques without using laboratory strains.

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http://dx.doi.org/10.1007/s00284-014-0741-2DOI Listing

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