Original research articles

Hybrids Saccharomyces cerevisiae X Saccharomyces bayanus var. uvarum having a high liberating ability of some sulfur varietal aromas of Vitis vinifera Sauvignon blanc wines


We measured ability of some indigenous Saccharomyces bayanus var. uvarum wine yeasts to release volatile thiols from their S-cysteine conjugate precursors, odorous compounds responsible for the characteristic aroma of Sauvignon blanc wines. We also made interspecific hybrids between Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum strains and verified their hybrid origin with karyotypes and MET2 PCR-RFLP analysis. As compared to the parents, some hybrids could release high amounts of volatile thiols from the S-cysteine conjugate precursor without producing excessive amounts of β-phenylethyl alcohol and its acetate. One hybrid was retained for industrial production under a dry form and successfully compared with Saccharomyces cerevisiae strains in experimental tests in different cellars.


Isabelle Masneuf-Pomarède


Affiliation : Université de Bordeaux, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, ISVV, F-33140 Villenave d’Ornon, France; Bordeaux Sciences Agro, F-33175 Gradignan, France

Marie-Laure Murat

Affiliation : Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33400 Talence, France

Gennadi I. Naumov

Affiliation : State Institute for Genetics and Selection of Industrial Microorganisms, I-Dorozhnyi 1, Moscow 113545, Russia

Takatoshi Tominaga

Affiliation : Faculté d'oenologie de Bordeaux, I.S.V.V., UMR OEnologie, 351 cours de la Libération, 33405 Talence cedex, France

Denis Dubourdieu

Affiliation : Faculté d’oenologie, UMR 1219 OEnologie, Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France


No supporting information for this article

Article statistics

Views: 698


PDF: 954