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

非酵母菌、酿酒酵母菌和酿酒酵母是参与酿酒的三大类酵母菌。根据之前Engage和CRD资助的结果，我们发现在奥肯那根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。2015年，我们的团队研究了霞多丽的发酵过程，我们惊讶地发现，Saccharomyces uvarum，一种耐低温的酵母菌，能够主导并完成从12℃开始的发酵。酿酒葡萄球菌和酿酒葡萄球菌都能耐受较高的SO2和酒精浓度，但酿酒葡萄球菌对葡萄酒香气和风味的影响与酿酒葡萄球菌不同。我们不知道2015年份发现的乌瓦菌是异常现象，还是与观澜山家族酒庄（MH）相关的一贯趋势，或者这种趋势是否发生在与MH相似地区的其他酒庄。我们将在2017年份使用霞多丽葡萄在MH重复这种自发发酵。为了比较，我们将在Tinhorn Creek Vineyards （TCV）进行相同的实验。因此，本提案的目标是：1)在UBC奥肯那根和TCV之间建立研究伙伴关系；2)比较实验室和酒厂发酵的酵母菌和非酵母菌成分，以确定酵母菌的来源是来自葡萄园、酿酒厂还是两者兼有；3)比较产自不同葡萄园（一个离酒庄近，一个离酒庄远）的不同葡萄在发酵过程中的酵母成分。我们的研究结果将为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和降低成本。由于tcv将继续在其霞多丽品种中进行自发发酵，并将继续从这两个葡萄园采购霞多丽葡萄，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.