Saccharomyces bayanus

Dellaglio, F., Zapparoli, G., Malacrino, P., Suzzi, G., and Torriani, S. (2003). Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentations of Recioto and Amarone wines. Ann. Microbiol. 53, 411 425. 

Naumov, G. I., Masneuf, I., Naumova, E. S., Aigle, M., and Dubourdieu, D. (2000). Association of Saccharomyces bayanus var. uvarum with some French wines Genetic analysis of yeast populations. Res. Microbiol. 151, 683-691. 

Kishimoto, M. and Goto, S. (1995). Growth temperatures and electrophoretic karyotyping as tools for practical discrimination of Saccharomyces bayanus and Saccharomyces cerevisiae. J. Gen. Appl. Microbiol. 41, 239-247. 

Le Jeune, C., Lollier, M., Demuyter, C., Emy, C., Legras, J. L., Aigle, M., and Masneuf-Pomarede, I. (2007). Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum. FEMS Yeast Res. 7(4), 540-549. 

Masneuf-Pomarede, I., Bely, M., Marullo, P., Lonvaud-Funel, A., and Dubourdieu, D. (2010). Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains. Int.. Food Microbiol. 139,79-86. 

Sipicki, M. (2002). Taxonomic and physiological diversity of Saccharomyces bayanus. In "Biodiversity and Biotechnology of Wine Yeasts", (M. Ciani, Ed.), pp. 53-69. Research Signpost, Kerala, India. 

Tosi, E., Azzolini, M., Guzzo, F., and Zapparoli, G. (2009). Evidence of different fermentation behaviors of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum isolated from Amarone wine. ]. Appl. Microbiol. 107, 201-218. 

Inoculation of the juice with active dry yeast is preferred to minimize the production of undesirable odors. Generally, Saccharomyces bayanus is... 

In the meanwhile, yeasts adapt themselves to the cold conditions and begin alcoholic fermentation. Fermentation is slow but regular, usually carried out by Saccharomyces cereuisiae and Saccharomyces bayanus. The fermentation has to be kept under constant surveillance as the low temperatures, combined with the high sugar content, may lead to premature and unwanted fermentation cessation, even when selected cultures of yeasts are added. 

Charpentier, C., Nguyen Van Long, T., Bonaly, R., Feuillat, M. (1986). Alteration of cell wall structure in Saccharomyces cerevisiae and Saccharomyces bayanus during autolysis. Appl. Microbiol. BiotechnoL, 24, 405 13. 

Masneuf, I., Murat, M.L., Naumov, G.I., Tominaga, T, Dubourdieu, D. (2002). Hybrids Sac-charomyces cerevisiae x Saccharomyces bayanus var. uvarum having a high liberating ability of some sulfur varietal aromas of Vitis vinifera Sauvignon Blanc. J. Int. Sc. Vigne Vin, 36, 205-212. 

Property Saccharomyces cerevisiae Saccharomyces bayanus/uvarum Saccharomyces paradoxus... 

EgUnton, J. M., McWilUam, S. J., Eogarty, M. W., Erands, 1. L., Kwiatkowski, M. J., H0j, P. B., Henschke, P. A. (2000) The effect of Saccharomyces bayanus-mediaHtd fermentation on the chemical composition and aroma profile of Chardonnay wine. Australian Journal of Grape and Wine Research, 6, 190-196. 

Nguyen, H. V, Gaillardin, C. (2005) Evolutionary relationships between the former species Saccharomyces uvarum and the hybrids Saccharomyces bayanus and Saccharomyces pastori-anus reinstatement of Saccharomyces uvarum (Beijerinck) as a distinct species. FEMS Yeast Research, 5, 471 83. 

Effects of SO2 Addition during Fermentation. Separate 4.5 gallon carboys containing Chardonnay juice were inoculated with Saccharomyces bayanus, followed one hour later by treatment with 0 ppm SO2 (control), 50 ppm SO2, or 200 ppm SO2. Each treatment was done in duplicate for a total of six separate carboys. The wines... 

The origin of glycols is mainly linked to the fermenting yeast type, rather than to aminoacids metabolism or transamination reactions (Ciolfi et al., 1990). Saccharomyces bayanus (ex uvarum) may produce 1,2-propandiol, the most abundant glycol in wine, until 200 mg/L. 

FIG. 4 Decline of glucose in a Chardonnay juice inoculated with Saccharomyces bayanus EC 1118 ( ). Lactobacillus kunkeei YH-15 ( ), or S. bayarus and L. kunkeei (A). (Adapted from Edwards et al., 1999 and with the permission of the American Journal of Enology and Viticulture.)... 

---