Saccharomyces bayanus var. uvarum

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. 

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. 

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. 

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. 

Naumov, G. L, Naumova, E. S., Antunovics, Z., Sipiczki, M. (2002). Saccharomyces bayanus var. uvarum in Tokaj wine-making of Slovakia and Hungary. Applied Microbiology and Biotechnology, 59, 727-730. 

With a few exceptions (Nisiotou et al., 2007), Saccharomyces strains dominate fermentation sooner or later, as in nonbotrytized wine. A special feature of botrytized fermentations is that, beside various S. cerevisiae races, S. uvarum (formerly known as S. bayanus var. uvarum) is typically isolated from these wines (Antunovics et al., 2003 Magyar et al., 2008 Minarik and Laho, 1962 Naumov et al., 2000, 2002 Sipiczki et al., 2001 Tosi et al., 2009). This species seems to be well adapted to sweet wine fermentations, particularly, but not exclusively, in cooler climates. 

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