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Abstract Detail


Bunbury-Blanchette, Adele [1], Kernaghan, Gavin [2].

Yeast communities in Nova Scotia vineyards.

Winemaking is a young industry in Nova Scotia and little is known about yeasts in local vineyards. While Saccharomyces cerevisiae is widely used to inoculate fermentations in commercial wineries, native yeasts already present on grapes influence wine character though production of secondary compounds. These yeasts may be indigenous to the vineyard environment, may be commercial strains that persist after wine making, or be associates of surrounding plants. Vineyard yeast communities may therefore be influenced by factors including vineyard management practices and native and agricultural local vegetation. To assess yeast community compositions and the impacts of management practices and local environments, grapes were collected from five conventional and three organic Nova Scotia vineyards over a two-year period. Both Illumina and PacBio next generation sequencing were performed before and after spontaneous fermentations, and microsatellite analysis used to identify commercial yeasts strains. Results indicate that fermentative yeasts are especially abundant and diverse in organic vineyards that are in close proximity to other fruit producing locations.

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1 - Saint Mary's University, Biology, 923 Robie Street, Halifax , NS, B3H 3C3, Canada
2 - Mount Saint Vincent University, Biology, 166 Bedford Hwy, Halifax, NS, B3M 2J6, Canada

Vineyard yeasts
Native yeasts

Presentation Type: Poster
Session: MYP2, Mycology Posters II
Location: Virtual/Virtual
Date: Tuesday, July 20th, 2021
Time: 5:00 PM(EDT)
Number: MYP2012
Abstract ID:1146
Candidate for Awards:None

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