Reference number : GC-2017-Q3-00528, amendment number : , agreement type : G, recipient legal name : Durall, Daniel (The University of British Columbia), recipient country : CA, recipient province : nan, recipient city : British Columbia|Colombie-Britannique, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Non-Saccharomyces, Saccharomyces spp. other than Saccharomyces cerevisiae, and S. cerevisiae are three_x000D_
groups of yeasts that are involved in winemaking. Based on results from previous Engage and CRD grants, we_x000D_
found that spontaneous fermentations, conducted in the Okanagan, are completed primarily by commercial S._x000D_
cerevisiae strains that the winery has used as an inoculant. In 2015, our group studied Chardonnay_x000D_
fermentations and we surprisingly found that Saccharomyces uvarum, a cryotolerant Saccharomyces yeast, was_x000D_
able to dominate and complete fermentations that were started at 12C. Both S. uvarum and S. cerevisiae_x000D_
tolerate relatively high SO2 and alcohol concentrations, but S. uvarum can also affect the wine aroma and_x000D_
flavour differently than S. cerevisiae. We do not know whether the identification of S. uvarum from the 2015_x000D_
vintage was an anomaly or whether it will be a consistent trend associated with the Mission Hill Family Estate_x000D_
Winery (MH) or if this trend occurs at other wineries that harvest their grapes in a similar area as does MH. We_x000D_
will be repeating the spontaneous fermentations at MH in the 2017 vintage using Chardonnay grapes. For_x000D_
comparison purposes, we will conduct the identical experiment at Tinhorn Creek Vineyards (TCV). Thus, the_x000D_
objectives of this proposal are to: 1) develop a research partnership between UBC Okanagan and TCV; 2) to_x000D_
compare the Saccharomyces and non-Saccharomyces yeast composition of lab and winery fermentations so as_x000D_
to determine whether the origin of yeasts were from the vineyard, winery or from both; 3) to compare the yeast_x000D_
composition in fermentations that differ by having grapes sourced from different vineyards (one close and one_x000D_
far away from the winery). Our results will provide information to TCV winemakers, helping them in their_x000D_
selection and management of yeasts, which will help them improve wine quality and reduce costs. Since TCV_x000D_
will continue to conduct spontaneous fermentations in their Chardonnay varietals and will continue sourcing_x000D_
Chardonnay grapes from these two vineyards, knowing the yeast in these fermentation treatments will help_x000D_
them in their management decisions., program purpose french : Non-Saccharomyces, Saccharomyces spp. other than Saccharomyces cerevisiae, and S. cerevisiae are three_x000D_
groups of yeasts that are involved in winemaking. Based on results from previous Engage and CRD grants, we_x000D_
found that spontaneous fermentations, conducted in the Okanagan, are completed primarily by commercial S._x000D_
cerevisiae strains that the winery has used as an inoculant. In 2015, our group studied Chardonnay_x000D_
fermentations and we surprisingly found that Saccharomyces uvarum, a cryotolerant Saccharomyces yeast, was_x000D_
able to dominate and complete fermentations that were started at 12C. Both S. uvarum and S. cerevisiae_x000D_
tolerate relatively high SO2 and alcohol concentrations, but S. uvarum can also affect the wine aroma and_x000D_
flavour differently than S. cerevisiae. We do not know whether the identification of S. uvarum from the 2015_x000D_
vintage was an anomaly or whether it will be a consistent trend associated with the Mission Hill Family Estate_x000D_
Winery (MH) or if this trend occurs at other wineries that harvest their grapes in a similar area as does MH. We_x000D_
will be repeating the spontaneous fermentations at MH in the 2017 vintage using Chardonnay grapes. For_x000D_
comparison purposes, we will conduct the identical experiment at Tinhorn Creek Vineyards (TCV). Thus, the_x000D_
objectives of this proposal are to: 1) develop a research partnership between UBC Okanagan and TCV; 2) to_x000D_
compare the Saccharomyces and non-Saccharomyces yeast composition of lab and winery fermentations so as_x000D_
to determine whether the origin of yeasts were from the vineyard, winery or from both; 3) to compare the yeast_x000D_
composition in fermentations that differ by having grapes sourced from different vineyards (one close and one_x000D_
far away from the winery). Our results will provide information to TCV winemakers, helping them in their_x000D_
selection and management of yeasts, which will help them improve wine quality and reduce costs. Since TCV_x000D_
will continue to conduct spontaneous fermentations in their Chardonnay varietals and will continue sourcing_x000D_
Chardonnay grapes from these two vineyards, knowing the yeast in these fermentation treatments will help_x000D_
them in their management decisions., agreement title english : Vineyard and winery yeast contribution in spontaneous fermentations of chardonnay must at_x000D_
tinhorn creek vineyard, agreement title french : Vineyard and winery yeast contribution in spontaneous fermentations of chardonnay must at_x000D_
tinhorn creek vineyard, agreement number : EGP, agreement value : 25000.0, agreement start date : 2017-12-13, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada