Comparisons of yeast from wine, sake and brewing industries Dr. Chandra Richter MBAA District Meeting October 25 th, 2014 E&J Gallo Winery
E&J Gallo Winery Began in 1933 Started by two brothers: Ernest and Julio 200,000 gallons of wine the first year
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
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Yeast make more than alcohol Swiegers, Bartowsky, Henschke, and Pretorius. 2005. AJGWR 139-173
Do genomic differences result in product differences? Adapted from Borneman et al 2008
Commercial Wine Yeasts Over 200 Prices range $2-90/lb Isolated from native ferments Sold as active dry yeast
Genomic and Phenotypic Differences >100 Wine Yeasts Phenotypic Differences Genomic Differences Fermentation Characteristics Genetic Background Wine style
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?
Industrial Yeast Strains Fuel Yeast Wine Yeast Ale Yeast Bread Yeast Dunn et al, 2012 Genome Research
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
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
Fermentation Rate 35 Time (days) 30 25 20 15 10 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
Wine Chemistry Max Cell Density Wine Total SO2 (ppm) Yeast Type Days Dryness % YAN Consumed Final VA (g/100ml) Assmanhausen Wine 5 102 91% 0.005 13 Arome Plus Wine 6 172 96% 0.005 22 Alchemy 1 Wine 7 166 97% 0.004 28 Alchemy 2 Wine 7 139 97% 0.004 28 Cotes de Blancs Wine 6 214 94% 0.056 21 EZFerm44 Wine 7 109 96% 0.007 19 Level 2b Wine 6 153 96% 0.010 31 1503 Wine 5 129 93% 0.008 10 Cryoarome Wine 4 162 96% 0.015 15 DistillaMax Distilling 8 104 98% 0.010 8 WLP099 Beer 6 149 96% 0.019 52 W1187 Beer 9 162 92% 0.014 6 Germ. Wheat 3333 Beer 10 87 96% 0.015 23 Bel. Wheat 3942 Beer 12 91 93% 0.033 14 Boh. Lager 2124 Beer 11 96 96% 0.003 25 Fusion Sake 24 56 80% 0.043 57 Fuji Sake 29 80 68% 0.050 86
Types of Aroma in Wine 1) Derived by yeast 2) Modified by yeast 3) Grape compounds
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
2-Phenethyl Acetate: Honey, Rose 20 2-Phenethyl Acetate (OAV) 15 10 5 0 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
2-Phenethyl Acetate: Honey, Rose 20 2-Phenethyl Acetate (OAV) 15 10 5 0 Wine Beer Distilling Sake
Ethyl Octanoate: Fruit, Grape 1400 Ethyl Octanoate (OAV) 1200 1000 800 600 400 200 0 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
Ethyl Octanoate: Fruit, Grape 1400 Ethyl Octanoate (OAV) 1200 1000 800 600 400 200 0 Wine Beer Distilling Sake
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
Sake Yeast and Foam Production S. paradoxus S.cerevisae S. paradoxus gene insertion Sake yeast genes Foam production (AWA1)
Conclusions Very little diversity in wine yeast strains More diversity in brewing yeast Alternative yeast strains do offer unique profiles Phenotypic evolution by industry