Comparisons of yeast from wine, sake and brewing industries. Dr. Chandra Richter MBAA District Meeting October 25 th, 2014.

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1 Comparisons of yeast from wine, sake and brewing industries Dr. Chandra Richter MBAA District Meeting October 25 th, 2014 E&J Gallo Winery

2 E&J Gallo Winery Began in 1933 Started by two brothers: Ernest and Julio 200,000 gallons of wine the first year

3 E&J Gallo Winery -Today Largest winery Make wine in eight countries Sell wine in over 90 countries Produce over 50 labels 100% self contained Committed to quality and research

4 Gallo Brands

5 Winemaking

6 Winemaking

7 Yeast make more than alcohol Swiegers, Bartowsky, Henschke, and Pretorius AJGWR

8 Do genomic differences result in product differences? Adapted from Borneman et al 2008

9 Commercial Wine Yeasts Over 200 Prices range $2-90/lb Isolated from native ferments Sold as active dry yeast

10 Genomic and Phenotypic Differences >100 Wine Yeasts Phenotypic Differences Genomic Differences Fermentation Characteristics Genetic Background Wine style

11 Commercial Wine Yeast Strains Wine yeast selected for: Temperature tolerance ph tolerance Low sulfur-compound production Ability to ferment to dryness Flavor and Aroma production Not a lot of diversity among wine yeast. Could other industrial strains add diversity?

12 Industrial Yeast Strains Fuel Yeast Wine Yeast Ale Yeast Bread Yeast Dunn et al, 2012 Genome Research

13 Industrial Yeast Yeast Type Producer Assmanhausen Wine Enartis/Vinquiry Arome Plus Wine AEB Alchemy 1 Wine AWRI/Anchor Alchemy 2 Wine AWRI/Anchor Cotes de Blancs Wine Red Star EZFerm44 Wine Enartis/Vinquiry Level 2b Wine Lallemond 1503 Wine Maurivin Cryoarome Wine AEB DistillaMax Distilling Lallemond WLP099 Beer White Labs W1187 Beer Wyeast Germ. Wheat 3333 Beer Wyeast Bel. Wheat 3942 Beer Wyeast Boh. Lager 2124 Beer Wyeast Fusion Sake Maurivin Fuji Sake Maurivin

14 Laboratory-Scale Winemaking Chardonnay (24RS/1.103 SG) 1.5 L fermentations 3 Replicates Temperature Controlled Constant agitation 5x10 6 cells/ml Sample daily Taste

15 Fermentation Rate 35 Time (days) Days 12 RS Days 4 RS Days Dryness 5 0 Assmansnhausen Arome Plus Alchemy 1 Alchemy 2 Cotes de Blancs 1503 Level2 b (Sacc.) DistillaMax DS WLP099 W1187 Germ. Wheat 3333 Bel. Wheat 3942 Cryoarome Yeast Strains Fuji Boh. Lager 2124 Fusion

16 Wine Chemistry Max Cell Density Wine Total SO2 (ppm) Yeast Type Days Dryness % YAN Consumed Final VA (g/100ml) Assmanhausen Wine % Arome Plus Wine % Alchemy 1 Wine % Alchemy 2 Wine % Cotes de Blancs Wine % EZFerm44 Wine % Level 2b Wine % Wine % Cryoarome Wine % DistillaMax Distilling % WLP099 Beer % W1187 Beer % Germ. Wheat 3333 Beer % Bel. Wheat 3942 Beer % Boh. Lager 2124 Beer % Fusion Sake % Fuji Sake %

17 Types of Aroma in Wine 1) Derived by yeast 2) Modified by yeast 3) Grape compounds

18 Yeast Metabolism Sugar Glycerol H2S Mercaptans Sulfate Sulfite Amino Acids Pyruvic Acid Diacetyl Keto Acids Acetaldehyde Acetic Acid Acetyl CoA TCA Cycle Aldehydes Ethanol Monoterpenes Fatty Acid CoA Fatty Acids Esters Higher Alcohols Glycosides Aglycones Cysteines Conjugates Volatile Thiols

19 2-Phenethyl Acetate: Honey, Rose 20 2-Phenethyl Acetate (OAV) Alchemy 1 Alchemy 2 Cotes de Blancs WLP099 EZFerm44 Assmansnhausen (Vinquiry) Arome Plus 1503 Cryoarome W1187 Level2 b (Sacc.) DistillaMax DS Germ. Wheat 3333 Bel. Wheat 3942 Boh. Lager 2124 Fusion Fuji

20 2-Phenethyl Acetate: Honey, Rose 20 2-Phenethyl Acetate (OAV) Wine Beer Distilling Sake

21 Ethyl Octanoate: Fruit, Grape 1400 Ethyl Octanoate (OAV) Alchemy 1 Alchemy 2 Cotes de Blancs WLP099 EZFerm44 Assmansnhausen (Vinquiry) Arome Plus 1503 Cryoarome W1187 Level2 b (Sacc.) DistillaMax DS Germ. Wheat 3333 Bel. Wheat 3942 Boh. Lager 2124 Fusion Fuji

22 Ethyl Octanoate: Fruit, Grape 1400 Ethyl Octanoate (OAV) Wine Beer Distilling Sake

23 Greater Diversity in Brewing Yeasts Wine Yeast Temperature tolerance ph tolerance Ferment to dryness Flavor and Aroma Brewing Yeast Temperature controlled Higher ph Ferment to target Diverse Flavor and Aroma

24 Sake Yeast and Foam Production S. paradoxus S.cerevisae S. paradoxus gene insertion Sake yeast genes Foam production (AWA1)

25 Conclusions Very little diversity in wine yeast strains More diversity in brewing yeast Alternative yeast strains do offer unique profiles Phenotypic evolution by industry