Characterisation of Saccharomyces cerevisiae and Saccharomyces jurei hybrids for oenological applications
The Saccharomyces genus present as a genetically diverse set of microorganisms capable of tolerating a range of environmental stressors, demonstrating high fermentation capacity and producing interesting flavour compounds. Such diversity can be exploited in a single organism by producing interspecies hybrids, overcoming the limitations of a single species. Here, as proof of principle, we…
The study explores the use of genetically diverse Saccharomyces genus microorganisms, particularly a library of interspecies hybrids between Saccharomyces cerevisiae and Saccharomyces jurei. These hybrids demonstrate promising traits for oenological applications, such as enhanced ethanol and glycerol production, improved tolerance to acetic acid, reduced hydrogen sulfide (H2S) production, and optimal growth on fructose.
The robustness of these strains was assessed across various conditions and solid media, leading to the isolation of progeny with favorable H2S production profiles for further analysis. Micro-scale fermentations in synthetic grape must confirmed the robustness of these selected strains. Finally, small-scale fermentations in synthetic grape media revealed that the hybrids produced ethanol and glycerol at or above levels found in commercial wine strains, while simultaneously producing less acetic acid and higher amounts of fatty acids and esters.
By identifying these suitable Sc/Sj hybrids with attractive aroma profiles, this research paves the way for further development in wine fermentation processes.
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