Assessing the potential of endemic British Columbia yeast strains for fruit wine fermentation

评估不列颠哥伦比亚省特有酵母菌株用于果酒发酵的潜力

• 批准号: 486600-2015
• 负责人: Rader, Stephen
• 金额: $ 1.82万
• 依托单位: University of Northern British Columbia
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=585696
• 关键词: Assessing; potential; endemic; British; Columbia

The Northern Lights Winery is the newest winery in British Columbia, and one of only a small handful that produces fruit wines rather than grape wines. An important part of Northern Lights' branding and growth strategy is to make use of fruit - particularly berries - that are indigenous to northern BC. All naturally occurring fruit is associated with a variety of natural strains of yeast, single-celled fungi that convert fruit sugars into ethanol. Northern Lights is interested in the possibility that the yeast strains naturally associated with the fruit they harvest may have desirable properties for commercial fermentation - either in terms of being well matched to the characteristics of the fruit, or in producing flavour profiles that consumers enjoy. Since little is known about the naturally occurring fruit yeast of northern BC, we propose to isolate yeast from a variety of different fruits and locations, identify the strains using genetic and microbiological techniques, and assess their properties during fermentation. The Northern Lights Winery anticipates that this information will be valuable in making decisions about which yeast to use for fermentation, and potentially for introducing new strains with beneficial properties to winemakers and brewers.

北方之光酒庄是不列颠哥伦比亚省最新的酒庄，也是为数不多的 生产果酒而不是葡萄酒。北方之光的品牌和增长的重要组成部分 战略是利用水果--特别是浆果--这是公元前北方土著。所有天然 发生的水果是与各种自然菌株的酵母，单细胞真菌，转化水果 糖转化为乙醇北方之光感兴趣的可能性，酵母菌株自然相关 他们收获的果实可能具有商业发酵所需的特性-无论是在 与水果的特性很好地匹配，或者产生消费者喜欢的风味特征。以来 关于公元前北方自然发生的水果酵母知之甚少，我们建议从一种 各种不同的水果和地点，使用遗传和微生物学技术鉴定菌株， 在发酵过程中评估它们的特性。北方之光酒厂预计，这一信息将 在决定使用哪种酵母进行发酵时是有价值的，并可能用于引入新的酵母。 对酿酒师和酿酒师有益的特性。