Scientists from the Federal Research Center for Biotechnology of the Russian Academy of Sciences conducted a study on microorganisms used in the production of sherry wines and found that these microbes remained genetically stable for 60 years. They examined yeast and other microorganisms living in the yeast film formed during the production of Russian sherry wines. This research work was carried out within the framework of the “Agricultural Technologies of the Future” project and supported by the national “Science and Universities” project.
The process of creating sherry wines involves the use of various microorganisms such as yeast and bacteria, which affect the taste and quality of the wine. Sherry wines are difficult to produce due to their high ABVs, which complicate the yeast life cycle. However, a special feature in the production of sherry wines is “sherry maturation”, a special method of aging the wine under a film of sherry yeast on its surface.
The study focused on the analysis of microbial communities in yeast films formed during the production of Russian sherry wines in Crimea. Particular attention was paid to the Saccharomyces cerevisiae yeast strain called I-329, which has been used for more than 60 years. The study found that this yeast strain remained genetically stable despite longevity and stressful production conditions. There were minimal genetic changes in it. This research highlights the importance of genetic stability in creating wines with characteristic sherry flavor profiles that last for decades.
Source: Ferra
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