Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations

Using genetic hybridization analysis, electrophoretic karyotyping and PCR-R FLP of the MET2 gene, we found that the yeast Saccharomyces bayanus var. uv arum is associated with certain types of wines produced in the Val de Loire , Sauternes, and Jurancon regions. The average frequency of appearance of t his yeast in the three regions of France was 41, 7 and 77%, respectively. I n contrast, we did not find S. bayanus var. uvarum in red wines produced in the Bordeaux area. The results of this study, as well as the findings alre ady reported on Tokay (Slovakia), Muscat (Crimea, Ukraine) and Amarone (Ita ly) wines, lead us to consider that distribution of S. bayanus var. uvarum yeast is connected with low temperature climatic conditions and/or wine tec hnologies in which must fermentation is at least partially carried out at l ow temperatures (10-15 degreesC). (C) 2000 Editions scientifiques et medica les Elsevier SAS.