Yeast communities of Nova Scotia wine grapes : characterization and implications for winemaking
Bibliographic record
Abstract
Wine grapes host a community of yeasts that reflects the unique geography, climate, and \nmanagement of a vineyard. After grapes are crushed to produce must, a dynamic succession of yeasts takes place as fermentation unfolds. Initially, many basidiomycete and ascomycete species may be abundant, before one or few fermentative ascomycete yeasts, most often Saccharomyces cerevisiae (Desm.) Meyen 1838, become dominant and complete the fermentation. However, all yeasts contribute to the chemistry of a fermentation via interactions with each other and by using nutrients, secreting enzymes, and producing aromatic compounds. The cumulative result is the distinctive aroma and body of the wine. Despite the importance of yeast communities during fermentation, wine grape yeasts in Nova Scotia have yet to be evaluated. This emerging wine region generates >$245 M/year, supports >1100 jobs, and stimulates tourism. Therefore, the \nyeast communities of L’Acadie blanc grapes, a cool-climate hybrid cultivar, were characterized using high throughput sequencing. Considering rising demand for sustainable products, vineyards using organic and conventional cultivation practices were sampled. Yeast communities in musts were composed of predominantly basidiomycete yeasts and were significantly different among vineyard sites and between cultivation practices. One organic vineyard was selected for further analysis using two sequencing platforms (Illumina MiSeq and PacBio) to address biases and evaluate changes following spontaneous fermentation. Both S. cerevisiae and Saccharomyces uvarum Beij. 1898 were found to complete fermentations, but discrepancies in the proportions of these and Hanseniaspora uvarum (Niehaus) Shehata, Mrak and Phaff ex MT Sm 1956 were detected between the sequencing systems. Finally, considering their abundance, a \nreview of wine grape associated basidiomycete yeasts and their potential applications in \nwinemaking was conducted, highlighting known effects on wine aroma. Understanding the \ncomplexity of yeast diversity in wine musts and during fermentation can inform both vineyard management and winemaking.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.001 | 0.000 |
| Science and technology studies | 0.001 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.001 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".