Characterisation of Saccharomyces cerevisiae and Saccharomyces jurei hybrids for oenological applications

A library of F12 Saccharomyces cerevisiae/Saccharomyces jurei diploid hybrids identified progeny with oenological traits, including matched-or-higher ethanol and glycerol production versus a commercial wine strain.

• Why it matters: Single-species limits in fermentation stress tolerance and flavour output motivate using interspecies hybrids to combine desirable traits for wine-making performance.
• What they did: The study screened F12 Sc/Sj hybrids for ethanol and glycerol production, acetic-acid tolerance, limited H2S production, and optimal fructose growth, then assessed robustness across strains on solid media and validated selected progeny in micro- and small-scale synthetic grape must fermentations.
• The result: Selected hybrids confirmed robustness under individual wine-associated stressors and, in synthetic grape media, produced less acetic acid and more fatty acids with higher associated esters, while ethanol and glycerol matched or exceeded the commercial wine strain.

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