An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery
G. C. McCarthy, S. C. Morgan, J. T. Martiniuk, B. L. Newman, V. Measday, D. M. Durall
The paper identifies a highly diverse indigenous Saccharomyces uvarum population in Canadian Chardonnay fermentations, showing genetic distinctiveness and persistence across vineyards.
bioRxiv · Nov 11, 2019Microbiology