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

酿酒中涉及两类酵母：第一类是非酵母菌属酵母（一种大型酵母菌）， 第二组包括酵母菌属的菌株 酿酒厂（主要是酒厂居民，负责大部分葡萄酒发酵）。 非酵母菌通常在发酵的早期阶段死亡，因为越来越多的 酒精浓度，与S.通过添加二氧化硫， 几乎所有商业化生产的葡萄酒。消费者对新型葡萄酒产品的兴趣增加， 酿酒师采用更传统的酿酒方法，鼓励葡萄园的参与 （非酵母）酵母在发酵过程中，以增加葡萄酒的复杂性。两种这样的方法 第一种方法是“自发”发酵，其中没有商业酵母 在压榨葡萄汁中加入菌种，自然发酵， 一种方法是“间歇式”发酵，酿酒师自发地发酵少量果汁 在葡萄园里，然后用它作为酿酒厂果汁的接种物。这两种方法都旨在提高 葡萄园酵母的参与更独特的最终产品，但缺乏研究比较 这两种技术。该项目旨在：1）发展UBC Okanagan和 使命山家庭庄园酒厂; 2）确定酵母和非酵母 采用自然发酵或间歇式发酵技术酿造的葡萄酒，含硫量不同 二氧化物; 3）就生产葡萄酒的潜在好处向酿酒师提出建议， 使用低二氧化硫水平下的间歇式发酵。霞多丽葡萄酒的发酵 在2015年的葡萄酒中取样，样品将在发酵的多个阶段进行微生物检测。 和化学分析。非酵母属菌种（通过下一代测序）和S.酿酒酵母 菌株（通过微卫星菌株分型）将在每个阶段进行定量和鉴定。

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.