Vineyard yeast involvement in spontaneous fermentations of chardonnay at Mission Hill Family Estate Winery

参与酿酒的酵母有两组：第一组是非酵母菌(一种大的 来自葡萄园的酵母菌群)，第二群包括酵母菌 酿酒厂(主要是酿酒厂，负责大部分葡萄酒发酵的居民)。 非酵母菌通常在发酵的早期阶段死亡，因为 酒精的浓缩，与酿酒酵母的竞争，以及通过添加二氧化硫，二氧化硫是 几乎所有商业化生产的葡萄酒。消费者对新葡萄酒产品的兴趣增加，导致一些 葡萄酒酿造商采用更传统的酿酒方法，鼓励葡萄园参与 (非酵母菌)发酵过程中的酵母菌，以增加葡萄酒的复杂性。两种这样的方法 将在这个项目中进行研究：第一种方法是‘自发’发酵，没有商业酵母 将菌株添加到压榨葡萄汁中，允许自然发酵，第二种是 酿酒师会自发发酵少量的果汁，这是一种“花式”发酵。 在葡萄园里，然后用这个作为酒庄里的果汁的接种剂。这两种方法都旨在提高 葡萄园酵母菌的参与可以获得更独特的最终产品，但缺乏比较研究 这两种技术。该项目旨在：1)发展UBC Okanagan和UBC Okanagan之间的研究伙伴关系 观澜湖家族酒庄；2)酵母菌和非酵母菌的鉴定 在不同硫磺水平下用自发发酵技术或混合发酵技术酿造的葡萄酒 二氧化碳；3)就生产葡萄酒的潜在好处向酿酒商提出建议 在低二氧化硫水平下使用Ped de Cuve风格的发酵。霞多丽发酵将是 在2015年酿造期间采样，并将在发酵的多个阶段采集微生物样本 和化学分析。非酵母菌(通过下一代测序)和酿酒酵母 将在每个阶段对菌株(通过微卫星菌株分型)进行量化和鉴定。

Two groups of yeasts are involved in winemaking: the first group are the non-Saccharomyces yeasts (a large group of yeasts originating from the vineyard) and the second group include strains of Saccharomyces cerevisiae (mainly winery-residents that are responsible for the majority of wine fermentation). Non-Saccharomyces yeasts usually die out in the early stages of fermentation, because of an increasing concentration of alcohol, competition with S. cerevisiae, and by the addition of sulfur dioxide, which is added to almost all commercially-produced wines. Increased consumer interest in novel wine products has led some winemakers to adopt more traditional methods of winemaking that encourage the involvement of vineyard (non-Saccharomyces) yeasts during fermentation, in order to increase wine complexity. Two such methods will be investigated in this project: the first method is 'spontaneous' fermentation, where no commercial yeast strain is added to the pressed grape juice and fermentation is allowed to be conducted naturally, and the second method is 'pied de cuve' fermentation, where the winemaker spontaneously ferments a small amount of juice out in the vineyard, and then uses this as an inoculum for the juice in the winery. Both methods aim to increase the involvement of vineyard yeasts for a more unique final product, but there is a lack of research comparing the two techniques. This project aims to: 1) develop a research partnership between UBC Okanagan and Mission Hill Family Estate Winery; 2) determine the Saccharomyces and non-Saccharomyces yeasts fermenting wines made with a spontaneous or pied de cuve fermentation technique, at varying levels of sulfur dioxide; 3) make recommendations to winemakers regarding the potential benefits of producing wines made using a pied de cuve style of fermentation at low sulfur dioxide levels. Chardonnay fermentations will be sampled during the 2015 vintage, and samples will be taken at multiple stages of fermentation for microbial and chemical analysis. Both non-Saccharomyces species (via next-generation sequencing) and S. cerevisiae strains (via microsatellite strain typing) will be quantified and identified at each stage.