Vineyard and winery yeast contribution in spontaneous fermentations of chardonnay must at tinhorn creek vineyard

非酵母属，酵母属除了酿酒酵母，和S.酿酒酵母是三种与酿酒有关的酵母。根据先前Engage和CRD赠款的结果，我们发现在Okanagan进行的自发发酵主要是由酿酒厂用作接种剂的商业酿酒酵母菌株完成的。在2015年，我们的团队研究了霞多丽发酵，我们惊讶地发现，葡萄糖酵母（Saccharomyces uvarum），一种耐低温的酵母菌，能够主导并完成在12 ℃开始的发酵。两个S。uvarum和S. Aetaetolerate耐受相对较高的SO2和酒精浓度，但S.葡萄皮对葡萄酒香气和风味的影响也不同于S.啤酒。目前尚不清楚S. 2015年份葡萄酒中的葡萄汁是一种异常现象，或者它是否会成为与使命希尔家族酒庄（MH）相关的一致趋势，或者这种趋势是否会发生在与MH相似地区的其他葡萄酒厂。我们将在2017年的年份中使用霞多丽葡萄重复MH的自然发酵。为了比较，我们将在Tinhorn Creek Vineyards（TCV）进行相同的实验。因此，本研究的目的是：1）建立UBC Okanagan和TCV之间的研究伙伴关系; 2）比较实验室和酿酒厂发酵的酵母和非酵母的酵母成分，以确定酵母的来源是来自葡萄园、酿酒厂还是两者兼而有之; 3）比较来自不同葡萄园（一个离酒厂近，一个离酒厂远）的葡萄在发酵过程中的酵母成分。研究结果将为TCV酿酒师提供信息，帮助他们选择和管理酵母，从而帮助他们提高葡萄酒质量并降低成本。由于TCV将继续在他们的霞多丽品种中进行自发发酵，并将继续从这两个葡萄园中采购霞多丽葡萄，因此了解这些发酵处理中的酵母将有助于他们的管理决策。

Non-Saccharomyces, Saccharomyces spp. other than Saccharomyces cerevisiae, and S. cerevisiae are threegroups of yeasts that are involved in winemaking. Based on results from previous Engage and CRD grants, wefound that spontaneous fermentations, conducted in the Okanagan, are completed primarily by commercial S.cerevisiae strains that the winery has used as an inoculant. In 2015, our group studied Chardonnayfermentations and we surprisingly found that Saccharomyces uvarum, a cryotolerant Saccharomyces yeast, wasable to dominate and complete fermentations that were started at 12C. Both S. uvarum and S. cerevisiaetolerate relatively high SO2 and alcohol concentrations, but S. uvarum can also affect the wine aroma andflavour differently than S. cerevisiae. We do not know whether the identification of S. uvarum from the 2015vintage was an anomaly or whether it will be a consistent trend associated with the Mission Hill Family EstateWinery (MH) or if this trend occurs at other wineries that harvest their grapes in a similar area as does MH. Wewill be repeating the spontaneous fermentations at MH in the 2017 vintage using Chardonnay grapes. Forcomparison purposes, we will conduct the identical experiment at Tinhorn Creek Vineyards (TCV). Thus, theobjectives of this proposal are to: 1) develop a research partnership between UBC Okanagan and TCV; 2) tocompare the Saccharomyces and non-Saccharomyces yeast composition of lab and winery fermentations so asto determine whether the origin of yeasts were from the vineyard, winery or from both; 3) to compare the yeastcomposition in fermentations that differ by having grapes sourced from different vineyards (one close and onefar away from the winery). Our results will provide information to TCV winemakers, helping them in theirselection and management of yeasts, which will help them improve wine quality and reduce costs. Since TCVwill continue to conduct spontaneous fermentations in their Chardonnay varietals and will continue sourcingChardonnay grapes from these two vineyards, knowing the yeast in these fermentation treatments will helpthem in their management decisions.