Rapid and high-resolution analysis of winemaking yeasts using MALDI-TOF MS : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
type: CreativeWork
description: Winemaking is a biologically diverse and dynamic process in which the grape sugar is converted into ethanol, CO2 and other aromatic compounds by yeasts. Saccharomyces cerevisiae is the main species used for wine production, whereas the contribution of non-Saccharomyces yeasts to the distinctiveness of wine was not acknowledged until the 1980s. The indigenous yeasts present in the vineyard mainly belong to non-Saccharomyces species, which can have an important impact on the final wine quality, especially where spontaneous fermentation practices are used. However, metabolic profiles of individual strains of both non-Saccharomyces and Saccharomyces species may differ significantly, and thus lead to different organoleptic properties that are important to increase the expression of terroir in the wine. In this sense, some of these yeast strains may be desirable to be isolated and used for further development of novel wine products. It is also important to identify spoilage yeasts that may contaminate wine with off-flavours. Both cases require the ability to identify yeast strains that contribute particular flavour profiles to the wine. Recently, an emerging proteomic approach of matrix assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) has been successfully applied to identify yeast species relevant to winemaking. This technology has shown potential in the prediction of the utility of individual yeast strains in the production of different wine styles. Despite this interest, most work focuses on its capacity for clinical identification purposes, and the list of winemaking yeasts in current MALDI-TOF databases is not exhaustive. Furthermore, the predictive potential of this approach has not gone unchallenged. With this in mind, this study aims to further develop MALDI-TOF MS as a rapid and low-cost method for yeast identification and characterisation, as well as assess it as a tool to predict the suitability of individual yeast strains in…
abstract: Winemaking is a biologically diverse and dynamic process in which the grape sugar is converted into ethanol, CO2 and other aromatic compounds by yeasts. Saccharomyces cerevisiae is the main species used for wine production, whereas the contribution of non-Saccharomyces yeasts to the distinctiveness of wine was not acknowledged until the 1980s. The indigenous yeasts present in the vineyard mainly belong to non-Saccharomyces species, which can have an important impact on the final wine quality, especially where spontaneous fermentation practices are used. However, metabolic profiles of individual strains of both non-Saccharomyces and Saccharomyces species may differ significantly, and thus lead to different organoleptic properties that are important to increase the expression of terroir in the wine. In this sense, some of these yeast strains may be desirable to be isolated and used for further development of novel wine products. It is also important to identify spoilage yeasts that may contaminate wine with off-flavours. Both cases require the ability to identify yeast strains that contribute particular flavour profiles to the wine. Recently, an emerging proteomic approach of matrix assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) has been successfully applied to identify yeast species relevant to winemaking. This technology has shown potential in the prediction of the utility of individual yeast strains in the production of different wine styles. Despite this interest, most work focuses on its capacity for clinical identification purposes, and the list of winemaking yeasts in current MALDI-TOF databases is not exhaustive. Furthermore, the predictive potential of this approach has not gone unchallenged. With this in mind, this study aims to further develop MALDI-TOF MS as a rapid and low-cost method for yeast identification and characterisation, as well as assess it as a tool to predict the suitability of individual yeast strains in…
author: Zhang, Junwen
language: en
keywords: 26S rDNA sequencing, BioNumerics, identification, indigenous yeast, MALDI-TOF MS, New Zealand, PCA, proteome, spontaneous fermentation, strain differentiation, UMAP, UPGMA, Waipara, wine variety, wine yeast, dimensionality reduction, multidimensional scaling (MDS), PCR-RFLP, Pearson's correlation, Pinot noir, yeast strains, ANZSRC::300805 Oenology and viticulture, ANZSRC::310805 Plant pathology
license: https://researcharchive.lincoln.ac.nz/pages/rights
date published: 2021
date modified: 2026-07-24T02:50:42Z
provider: Lincoln University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Lincoln University

PropertyValue
property ID: Handle
value: https://hdl.handle.net/10182/15031