Yeast communities from Nova Scotia vineyards before and after spontaneous fermentation

Vineyards were sampled in the Annapolis Valley, Nova Scotia and assessed by targeting the fungal ITS regions using both Illumina MiSeq and PacBio Sequal II systems to compare yeast communities on grapes before and after spontaneous fermentation. Bulk samples were provided from eight vineyards over three years (2018-2020) at time of harvest, with 1-2 years of sampling per vineyard. PacBio sequencing was included in one year (2019) of this sampling. Additional samples were taken in a fourth year (2021) comprising three within-vineyard replicates from seven of the same vineyards and an additional ninth, and were assessed by Illumina MiSeq. Only pre-fermentation musts were assessed of 2021 samples. The SEED2 software was used to process sequence data and the resulting, unedited, BLASTn tables are uploaded here. Curated spreadsheets filtered for yeasts with species cross-checked and names updated are also included. Datasets will be added as they are assessed. Results thus far show that pre-fermentation communities have a high diversity of basidiomycete yeasts, and some unconventional yeasts were found post-fermentation, such as Saccharomyces uvarum.

本研究在加拿大新斯科舍省安纳波利斯山谷的葡萄园中采集样本，并利用Illumina MiSeq和PacBio Sequel II系统针对真菌ITS区域进行评估，以比较葡萄在自然发酵前后酵母群的差异。在2018年至2020年的三个收获季节中，从八个葡萄园提供了大量样本，每个葡萄园每年进行1-2次采样。其中，2019年采样年份加入了PacBio测序。在第四年（2021年）进行了额外的采样，包括七个相同葡萄园中的三个重复样本和一个额外的第九个样本，并使用Illumina MiSeq进行评估。2021年的样本仅评估了发酵前的果浆。使用了SEED2软件处理序列数据，并上传了未经编辑的BLASTn表格。此外，还包括了经过筛选、物种核对并更新名称的酵母菌精选电子表格。随着评估的进行，数据集将持续增加。目前的研究结果显示，发酵前的酵母群具有丰富的担子菌酵母多样性，并在发酵后发现了某些非传统酵母，如酿酒酵母（Saccharomyces uvarum）。