Make Better Wines with Bioinformatics
The Challenge
Native yeasts contribute to the production of unique regional flavors and raise the value of wines. However, the process of spontaneous fermentation—relying solely on naturally occurring yeast strains found in the terroir— poses risks due to inconsistency and lack of control. Low abundance or the presence of spoiled yeast strains can lead to slow fermentation and off-flavors.
Commercial wine production—inoculating grape juice with commercial yeast strains—offers predictability and consistency. But the lack of genetic diversity in these yeast strains causes commercially produced wines to be less complex and flavorful than those made with native yeasts.
For winemakers aiming to bottle the essence of their region's unique character, mastering a controlled fermentation process with native yeasts is key. This approach not only promises the authenticity of spontaneous fermentation but also maintains the consistency critical to fine winemaking.
Koonkie’s Approach
Identifying native wine yeast strains present in specific regions enables the consistent production of high-value wines with regional flavors.
In collaboration with the Wine Research Institute at the University of British Columbia, we obtained genetic information from 75 unique yeast strains from spontaneous grape fermentations from vineyards in the Okanagan Valley wine region. Our work unveiled a captivating tapestry of yeast biodiversity, identifying four distinct yeast lineages (clades)—among them, an exciting new clade exclusive to Pacific West Coast wines. This discovery reveals subtle genetic nuances among the strains that influence how they metabolize key flavor-contributing molecules. These genetic variances provide a deeper understanding of how these yeasts are uniquely adapted to their local environments, offering a glimpse into the natural artistry that shapes the distinct palate of regional wines.
We've pinpointed native yeast strains within the Okanagan Valley that are key to unlocking complex, appealing, and distinctly regional flavors in the wines produced there. By mapping the yeast profiles intrinsic to the terroir, winemakers can cultivate these local strains for fermentation, opting for them over generic commercial yeasts. Furthermore, by tracking the presence and proliferation of these native yeasts throughout the growing season, producers gain a valuable early indicator of the potential quality of their wines, blending science with tradition to enhance both flavor and craftsmanship.
About Koonkie
Koonkie's team of biologists, bioinformaticians, and computer scientists have the highly-specific expertise required to isolate and identify native yeast strains. Koonkie uses DNA sequencing to decode which microbes are present in samples and sorts through huge amounts of data to understand the genetic similarities and differences to other strains. Our bioinformatics-driven approach provides a more reliable and consistent approach to producing flavorful, high-value wines using native yeasts.
Want to learn more? Reach out to services@koonkie.com to schedule a consultation.
Reference: Marr et al. G3: Genes, Genomes, Genetics (2023)
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