Correction procedure for a tomographic optical setup employing imaging fiber bundles and intensified cameras.

For reliable tomographic measurements the underlying 2D images from different viewing angles must be matched in terms of signal detection characteristics. Non-linearity effects introduced by intensified cameras and spatial intensity variations induced from inhomogeneous transmission of the optical setup can lead, if not corrected, to a biased tomographic reconstruction result. This paper presents a complete correction procedure consisting of a combination of a non-linearity and flatfield correction for a tomographic optical setup employing imaging fiber bundles and four intensified cameras. Influencing parameters on the camera non-linearity are investigated and discussed. The correction procedure is applied to 3D temperature measurements by two-color pyrometry and compared to results without correction. The present paper may serve as a guideline for an appropriate correction procedure for any type of measurement involving optical tomography and intensified cameras.

Comparing the hierarchy of inter- and intra-species interactions with population dynamics of wine yeast cocultures.

In winemaking, the development of new fermentation strategies, such as the use of mixed starter cultures with Saccharomyces cerevisiae (Sc) yeast and non-Saccharomyces (NS) species, requires a better understanding of how yeasts interact, especially at the beginning of fermentation. Despite the growing knowledge on interactions between Sc and NS, few data are available on the interactions between different species of NS. It is furthermore still unclear whether interactions are primarily driven by generic differences between yeast species or whether individual strains are the evolutionarily relevant unit for biotic interactions. This study aimed at acquiring knowledge of the relevance of species and strain in the population dynamics of cocultures between five yeast species: Hanseniaspora uvarum, Lachancea thermotolerans, Starmerella bacillaris, Torulaspora delbrueckii and Sc. We performed cocultures between 15 strains in synthetic grape must and monitored growth in microplates. Both positive and negative interactions were identified. Based on an interaction index, our results showed that the population dynamics seemed mainly driven by the two species involved. Strain level was more relevant in modulating the strength of the interactions. This study provides fundamental insights into the microbial dynamics in early fermentation and contribute to the understanding of more complex consortia encompassing multiple yeasts trains.

4D temperature measurements using tomographic two-color pyrometry.

This work presents a new approach for high-speed four-dimensional (3D + t) thermometry using only two high-speed cameras which are equipped with different band pass filters to capture thermal radiation signals at two narrow wavelength bands. With the help of a customized fiber bundle and a beam splitter, a total number of nine projections at each band were recorded, and the temperature distribution was evaluated by tomographic two-color pyrometry. In order to validate the effectiveness of this method, the 3D temperature distribution of a premixed steady flat flame was evaluated. The determined temperatures were compared to those of other studies, as well as to the results from inverse Abel transform and line-of-sight data. Further, the 3D temperature evolution of a weakly turbulent diffusion flame was observed at a repetition rate of 7.5 kHz. Such 4D temperature measurements are expected to be valuable in understanding turbulent combustion mechanisms especially of practical devices.

Morphology-dependent resonances in laser-induced fluorescence images of micrometric gasoline/ethanol droplets utilizing the dye nile red.

The present study deals with the solvent-dependent morphology-dependent resonances (MDR) in the laser-induced fluorescence (LIF) signal of monodisperse gasoline droplets (30 µm-60 µm) generated with a droplet generator. To investigate the influence of an ethanol addition to gasoline and the respective LIF signal of the dye nile red dissolved in these fuel blends, a reference gasoline fuel is blended with various ethanol concentrations from E0 (gasoline) to E100 (pure ethanol). A spectral fluorescence characterization of the investigated fuel mixtures at various concentrations is carried out in a micro cell in order to identify the dye and ethanol concentration influence of the respective fuel mixtures. The absorption and emission spectra of the fuel mixtures show a Stokes shift with increasing ethanol concentration towards larger wavelengths. The coefficient of variation (COV) of the fluorescence signals of spherical droplets was utilized to characterize the MDR effects within the droplet LIF images. The investigations revealed an increase of MDR contribution in terms of the COV of LIF signals with larger droplet diameters. For small droplets, no monotonic trend was found for contribution of MDR in the LIF signal as a function of the ethanol concentration. For larger droplets (e.g., 50 µm-60 µm), a lower contribution of MDR in LIF signals was observed with increasing ethanol content. For E80 and most of the studied ethanol blends, the normalized integrated COV values exhibited maxima at certain droplet sizes (40 µm, 47.5 µm, and 55 µm), which indicate the presence of distinct MDR effects.

Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation.

Microbial multispecies ecosystems are responsible for many biotechnological processes and are particularly important in food production. In wine fermentations, in addition to the natural microbiota, several commercially relevant yeast species may be co-inoculated to achieve specific outcomes. However, such multispecies fermentations remain largely unpredictable because of multilevel interactions between naturally present and/or co-inoculated species. Understanding the nature of such interactions has therefore become essential for successful implementation of such strategies. Here we investigate interactions between strains of Saccharomyces cerevisiae and Lachancea thermotolerans. Co-fermentations with both species sharing the same bioreactor (physical contact) were compared to co-fermentations with physical separation between the species in a membrane bioreactor ensuring free exchange of metabolites. Yeast culturability, viability and the production of core metabolites were monitored. The previously reported negative interaction between these two yeast species was confirmed. Physical contact greatly reduced the culturability and viability of L. thermotolerans and led to earlier cell death, compared to when these yeasts were co-fermenting without cell-cell contact. In turn, in the absence of cell-cell contact, L. thermotolerans metabolic activity led to an earlier decline in culturability in S. cerevisiae. Cell-cell contact did not result in significant differences in the major fermentation metabolites ethanol, acetic acid and lactic acid, but impacted on the production of some volatile compounds.

The transcriptomic response of a wine strain of Lachancea thermotolerans to oxygen deprivation.

The yeast Lachancea thermotolerans is of significant biotechnological interest, and selected strains of this species have become commonly used starter cultures in wine fermentation. However, the impact of this species on wine is frequently limited by the rapid dominance of Saccharomyces cerevisiae strains which are better adapted to wine alcoholic fermentation conditions. Previous studies have shown that the major limiting factor for L. thermotolerans competitive performance in the wine ecosystem is oxygen availability, and not ethanol levels as had been previously suggested. Here we investigated the transcriptional response of L. thermotolerans to anaerobiosis in wine fermentation conditions. The data show that L. thermotolerans broadly redirects gene expression towards genes involved in central carbon metabolism, lipid metabolism, remodeling of the cell wall as well as autophagy. Furthermore, the induction of genes that are likely involved in the generation of lactate indicates a redirection of metabolic flux towards this metabolite. The data provide the first insight into the oxygen-dependent response of L. thermotolerans and suggest potential genetic targets to improve lactate production and/or anaerobic fermentation performance of this yeast.

RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions.

BACKGROUND: In wine fermentation starter cultures, the blending of non-Saccharomyces yeast with Saccharomyces cerevisiae to improve the complexity of wine has become common practice, but data regarding the impact of co-cultivation on yeast physiology and on genetic and metabolic regulation remain limited. Here we describe a transcriptomic analysis of mixed fermentations of Saccharomyces cerevisiae and Lachancea thermotolerans. The fermentations were carried out in carefully controlled environmental conditions in a bioreactor to reduce transcriptomic responses that would be due to factors other than the presence of the second species. RESULTS: The transcriptomic data revealed that both yeast species showed a clear response to the presence of the other. Affected genes primarily belonged to two groups: genes whose expression can be linked to the competition for certain trace elements such as copper and iron, as well as genes required for cell wall structure and integrity. Furthermore, the data revealed divergent transcriptional responses with regard to carbon metabolism in response to anoxic conditions. CONCLUSIONS: The results suggest that the mixed fermentation created a more competitive and stressful environment for the two species than single strain fermentations independently from total biomass, i.e. competition between cells of the same species is less stressful, or may present a different set of challenges, than interspecies competition. The changes in cell wall and adhesion properties encoding genes suggest that the adjustment of physical contact between cells may play a direct role in the response to the presence of competing species.

A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae.

In grape must, nitrogen is available as a complex mixture of various compounds (ammonium and amino acids). Wine yeasts assimilate these multiple sources in order to suitably fulfil their anabolic requirements during alcoholic fermentation. Nevertheless, the order of uptake and the intracellular fate of these sources are likely to differ between strains and species. Using a two-pronged strategy of isotopic filiation and RNA sequencing, the metabolic network of nitrogen utilization and its regulation in Kluyveromyces marxianus were described, in comparison with those of Saccharomyces cerevisiae. The data highlighted differences in the assimilation of ammonium and arginine between the two species. The data also revealed that the metabolic fate of certain nitrogen sources differed, thereby resulting in the production of various amounts of key wine aroma compounds. These observations were corroborated by the gene expression analysis.

Microscopic origin of the '0.7-anomaly' in quantum point contacts.

Quantum point contacts are narrow, one-dimensional constrictions usually patterned in a two-dimensional electron system, for example by applying voltages to local gates. The linear conductance of a point contact, when measured as function of its channel width, is quantized in units of GQ = 2e(2)/h, where e is the electron charge and h is Planck's constant. However, the conductance also has an unexpected shoulder at ∼0.7GQ, known as the '0.7-anomaly', whose origin is still subject to debate. Proposed theoretical explanations have invoked spontaneous spin polarization, ferromagnetic spin coupling, the formation of a quasi-bound state leading to the Kondo effect, Wigner crystallization and various treatments of inelastic scattering. However, explicit calculations that fully reproduce the various experimental observations in the regime of the 0.7-anomaly, including the zero-bias peak that typically accompanies it, are still lacking. Here we offer a detailed microscopic explanation for both the 0.7-anomaly and the zero-bias peak: their common origin is a smeared van Hove singularity in the local density of states at the bottom of the lowest one-dimensional subband of the point contact, which causes an anomalous enhancement in the Hartree potential barrier, the magnetic spin susceptibility and the inelastic scattering rate. We find good qualitative agreement between theoretical calculations and experimental results on the dependence of the conductance on gate voltage, magnetic field, temperature, source-drain voltage (including the zero-bias peak) and interaction strength. We also clarify how the low-energy scale governing the 0.7-anomaly depends on gate voltage and interactions. For low energies, we predict and observe Fermi-liquid behaviour similar to that associated with the Kondo effect in quantum dots. At high energies, however, the similarities between the 0.7-anomaly and the Kondo effect end.

Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.

Protein precipitation, also referred to as protein instability, may lead to haziness in bottled wines and result in significant commercial losses. To avoid problems of this nature, fining finished wines with clay (bentonite) is the most commonly applied methodology. However, bentonite fining reduces yield and may affect wine quality. Protein haze has been primarily linked to grape pathogenesis-related proteins, in particular chitinases and thaumatin-like proteins. To better understand the persistence of these proteins during fermentation, reverse phase chromatography was used to monitor the evolution of total grape proteins as well as of chitinases and thaumatin-like proteins during alcoholic fermentation. The data confirm a previously reported significant decrease in total protein content during fermentation. This reduction in total protein levels was observed throughout fermentation, and was affected by factors such as fermentation temperature, yeast strain or grape cultivar. However, significant changes in the concentration of free chitinases were observed in a yeast strain-dependent manner. The data thus confirm the correlation between the levels of yeast cell wall chitin and changes in chitinase concentration, and suggest that it is primarily the amount of lateral chitin, and not the chitin in bud scars, that is responsible for this activity.

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.

Commercial wine fermentation is commonly conducted by inoculated strains of Saccharomyces cerevisiae. However, other non-Saccharomyces yeast species have recently become popular co-inoculants. Co-inoculated yeast species compete with each other for nutrients, and such competition may impact fermentation kinetics and aroma production. Understanding the specific nutrient requirements of non-Saccharomyces strains therefore is essential to better characterize the competitive potential of each strain, and to support rational decision making for nutrient supplementation during wine making. This study investigated the nitrogen source preference of commercial non-Saccharomyces yeasts by conducting pure culture and sequential culture fermentations in synthetic grape musts with adjusted nitrogen contents. Amino acid and ammonium uptake varied between yeast species. Lachancea thermotolerans and Torulaspora delbrueckii assimilated more nitrogen at a faster rate than Pichia kluyveri and Metschnikowia pulcherrima. Significant variation in amino acid preference between species was observed. Sequential fermentations confirmed the more competitive behaviour of L. thermotolerans and T. delbrueckii, with consequences for fermentation kinetics and aroma production. Furthermore, the data suggest that declining populations of non-Saccharomyces yeasts release nitrogen and supports the activity of S. cerevisiae. The data provide the most detailed assessment of nitrogen utilisation by the investigated yeast strains in a wine environment.

Yeast Cell Wall Chitin Reduces Wine Haze Formation.

Protein haze formation in bottled wines is a significant concern for the global wine industry, and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoproteins, but it has been suggested that other yeast-dependent haze protective mechanisms exist. On the other hand, the addition of chitin has been shown to reduce haze formation, likely because grape chitinases have been shown to be the major contributors to haze. In this study, Chardonnay grape must fermented by various yeast strains resulted in wines with different protein haze levels, indicating differences in haze-protective capacities of the strains. The cell wall chitin levels of these strains were determined, and a strong correlation between cell wall chitin levels and haze protection capability was observed. To further evaluate the mechanism of haze protection, Escherichia coli-produced green fluorescent protein (GFP)-tagged grape chitinase was shown to bind efficiently to yeast cell walls in a cell wall chitin concentration-dependent manner, while commercial chitinase was removed from synthetic wine in quantities that also correlated with the cell wall chitin levels of the strains. Our findings suggest a new mechanism of reducing wine haze, and we propose a strategy for optimizing wine yeast strains to improve wine clarification.IMPORTANCE In this study, we establish a new mechanism by which wine yeast strains can impact the protein haze formation of wines, and we demonstrate that yeast cell wall chitin binds grape chitinase in a chitin concentration-dependent manner. We also show that yeast can remove this haze-forming protein from wine. Chitin has in the past been shown to efficiently reduce wine haze formation when added to the wine in high concentration as a clarifying agent. Our data suggest that the selection of yeast strains with high levels of cell wall chitin can reduce protein haze. We also investigate how yeast cell wall chitin levels are affected by environmental conditions.

Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations.

Non-Saccharomyces yeasts impact wine fermentations and can diversify the flavor profiles of wines. However, little information is available on the metabolic networks of most of these species. Here we show that unlike the main wine yeast Saccharomyces cerevisiae, Torulaspora delbrueckii and to a lesser extent Lachancea thermotolerans produce significant concentrations of C5 and C6 polyols under wine fermentation conditions. In particular, D-arabitol, D-sorbitol and D-mannitol were produced at significant levels. Their release into the extracellular matrix started when that of glycerol ceased. The data also show that polyol production is influenced by initial sugar concentration, repressed by acetic acid and induced in ethanol supplemented media. Moreover, unlike glycerol and sorbitol, mannitol was partially re-assimilated when populations started to decline. The findings suggest that polyol synthesis is a physiological adaptation to stressful conditions characteristic of alcoholic fermentation and that these polyols may serve a similar purpose as glycerol production in S. cerevisiae, including osmoadaptation and redox balancing.

Dental implant surfaces after insertion in bone: an in vitro study in four commercial implant systems.

OBJECTIVES: Primary healing of dental implants is influenced by their surface morphology. However, little is known about any alterations in morphology during their insertion. Therefore, the aim of this study was to evaluate the surface morphology of four different implant systems, following their insertion in porcine jaw bones. METHODS: Four fresh porcine mandible specimens were used. Six new implants of four systems (Ankylos® 4.5 × 14 mm, Frialit Synchro® 4.5 × 15 mm, NobelReplace ® Tapered Groovy RP 4.3 × 13 mm, Straumann SLA® Bone Level 3.3 × 14 mm) were inserted, whereas one implant of each system served as a control. After their removal, implants were cleaned in an ultrasonic bath. All 28 implants were examined quantitatively by 3D confocal microscopy for surface characteristics. RESULTS: In the evaluated zones, implants of the Ankylos, Frialit, and Straumann systems showed mostly a reduction of the mean surface roughness Sa, the maximal surface roughness Sz, and the developed surface area ratio Sdr; Nobel implants showed an increase in these parameters. With respect to all three parameters Sa, Sz, and Sdr, statistical analysis revealed that differences between the four systems were highly significant in the apical region of implants. Controls showed no morphologic alterations. CONCLUSION: The insertion process had an impact on the surface of all four implant systems. Anodized implant surface modification seems to result in more alterations compared with subtractive surface modifications. Therefore, surgical planning should take into consideration the choice of surface treatment because the characteristics of the implants may be modified during the installation process. CLINICAL RELEVANCE: The given information is of value for daily implantation practice and the course of osseointegration.

Role of Regioisomeric Bicyclo[3.3.0]octa-2,5-diene Ligands in Rh Catalysis: Synthesis, Structural Analysis, Theoretical Study, and Application in Asymmetric 1,2- and 1,4-Additions.

In order to study the impact of regioisomeric diene ligands on the formation and catalytic activity of Rh complexes, a series of C2- and CS-symmetric 2,5-disubstituted bicyclo[3.3.0]octa-2,5-dienes C2-L and CS-L, respectively, were synthesized from Weiss diketone by simultaneous deprotonation/electrophilic trapping of both oxo functions, and the catalytic behavior was studied in the presence of [RhCl(C2H4)2]2. Complexes [RhCl(C2-L)]2 bearing C2-symmetric ligands catalyzed effectively the asymmetric arylation of N-tosylaldimines to (S)-diarylamines with yields and ee values up to 99%. In Hayashi-Miyaura reactions, however, the complexes showed poor catalytic activity. When complexes [RhCl(CS-L)]2 with CS-symmetric ligand or mixtures of [RhCl(C2-L)]2 and [RhCl(CS-L)]2 were employed in 1,2-additions, racemic addition products were observed, suggesting a C═C isomerization of the diene ligands. X-ray crystal structure analysis of both Rh complexes formed from the [RhCl(C2H4)2]2 precursor and ligands C2-L and CS-L revealed that only the C2-symmetric ligand C2-L coordinated to the Rh, whereas CS-L underwent a Rh-catalyzed C═C isomerization to rac-C2-L, which then gave the racemic [RhCl(rac-C2-L)]2 complex. DFT calculations of the relative stabilities of the Rh complexes and the proposed intermediates provided a mechanistic rationale via Rh-mediated hydride transfer.

Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.

The sequential or co-inoculation of grape must with non-Saccharomyces yeast species and Saccharomyces cerevisiae wine yeast strains has recently become a common practice in winemaking. The procedure intends to enhance unique aroma and flavor profiles of wine. The extent of the impact of non-Saccharomyces strains depends on their ability to produce biomass and to remain metabolically active for a sufficiently long period. However, mixed-culture wine fermentations tend to become rapidly dominated by S. cerevisiae, reducing or eliminating the non-Saccharomyces yeast contribution. For an efficient application of these yeasts, it is therefore essential to understand the environmental factors that modulate the population dynamics of such ecosystems. Several environmental parameters have been shown to influence population dynamics, but their specific effect remains largely uncharacterized. In this study, the population dynamics in co-fermentations of S. cerevisiae and three non-Saccharomyces yeast species: Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima, was investigated as a function of oxygen availability. In all cases, oxygen availability strongly influenced population dynamics, but clear species-dependent differences were observed. Our data show that L. thermotolerans required the least oxygen, followed by T. delbrueckii and M. pulcherrima. Distinct species-specific chemical volatile profiles correlated in all cases with increased persistence of non-Saccharomyces yeasts, in particular increases in some higher alcohols and medium chain fatty acids. The results highlight the role of oxygen in regulating the succession of yeasts during wine fermentations and suggests that more stringent aeration strategies would be necessary to support the persistence of non-Saccharomyces yeasts in real must fermentations.

Effectiveness of dentifrices with new formulations for the treatment of dentin hypersensitivity - A meta-analysis.

PURPOSE: This meta-analysis was conducted to evaluate if strontium-acetate- and arginine-containing dentifrices can significantly reduce dentin hypersensitivity (DH). METHODS: A systematic literature search was performed. The investigation period was from 2006 to 2015 with the search term "dentin hypersensitivity". Nine original articles were relevant. A network meta-analysis of combined z scores was performed. Pooled results from random effects models with their 95% confidence intervals are reported. RESULTS: The results from the random effects network meta-analysis show a significant improvement for the agents strontium acetate, arginine, and arginine with whitener, at all times for all stimuli, in comparison with the placebo. Strontium chloride is equivalent to the placebo. None of the dentifrices had a negative effect on DH. This meta-analysis showed that strontium-acetate- and arginine-containing dentifrices can significantly reduce DH. Calcium sodium silicate and potassium nitrate formulas show a tendency for pain relief. Because of the limited power of the available studies, a randomized study with several agents is recommended. CLINICAL SIGNIFICANCE: The aim of the treatment of dentin hypersensitivity (DH) is pain relief. Dentifrices with formulations of strontium acetate, of arginine or of arginine with whitener seem to have a good impact in the therapy of DH and can be recommended for daily use.

Identifying and assessing the impact of wine acid-related genes in yeast.

Saccharomyces cerevisiae strains used for winemaking show a wide range of fermentation phenotypes, and the genetic background of individual strains contributes significantly to the organoleptic properties of wine. This strain-dependent impact extends to the organic acid composition of the wine, an important quality parameter. However, little is known about the genes which may impact on organic acids during grape must fermentation. To generate novel insights into the genetic regulation of this metabolic network, a subset of genes was identified based on a comparative analysis of the transcriptomes and organic acid profiles of different yeast strains showing different production levels of organic acids. These genes showed significant inter-strain differences in their transcription levels at one or more stages of fermentation and were also considered likely to influence organic acid metabolism based on existing functional annotations. Genes selected in this manner were ADH3, AAD6, SER33, ICL1, GLY1, SFC1, SER1, KGD1, AGX1, OSM1 and GPD2. Yeast strains carrying deletions for these genes were used to conduct fermentations and determine organic acid levels at various stages of alcoholic fermentation in synthetic grape must. The impact of these deletions on organic acid profiles was quantified, leading to novel insights and hypothesis generation regarding the role/s of these genes in wine yeast acid metabolism under fermentative conditions. Overall, the data contribute to our understanding of the roles of selected genes in yeast metabolism in general and of organic acid metabolism in particular.

Resveratrol post-transcriptionally regulates pro-inflammatory gene expression via regulation of KSRP RNA binding activity.

Resveratrol shows beneficial effects in inflammation-based diseases like cancer, cardiovascular and chronic inflammatory diseases. Therefore, the molecular mechanisms of the anti-inflammatory resveratrol effects deserve more attention. In human epithelial DLD-1 and monocytic Mono Mac 6 cells resveratrol decreased the expression of iNOS, IL-8 and TNF-α by reducing mRNA stability without inhibition of the promoter activity. Shown by pharmacological and siRNA-mediated inhibition, the observed effects are SIRT1-independent. Target-fishing and drug responsive target stability experiments showed selective binding of resveratrol to the RNA-binding protein KSRP, a central post-transcriptional regulator of pro-inflammatory gene expression. Knockdown of KSRP expression prevented resveratrol-induced mRNA destabilization in human and murine cells. Resveratrol did not change KSRP expression, but immunoprecipitation experiments indicated that resveratrol reduces the p38 MAPK-related inhibitory KSRP threonine phosphorylation, without blocking p38 MAPK activation or activity. Mutation of the p38 MAPK target site in KSRP blocked the resveratrol effect on pro-inflammatory gene expression. In addition, resveratrol incubation enhanced KSRP-exosome interaction, which is important for mRNA degradation. Finally, resveratrol incubation enhanced its intra-cellular binding to the IL-8, iNOS and TNF-α mRNA. Therefore, modulation of KSRP mRNA binding activity and, thereby, enhancement of mRNA degradation seems to be the common denominator of many anti-inflammatory effects of resveratrol.

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity.

Tremendous microbial diversity exists in vineyards, and the potential to harness this diversity for novel mixed or pure starter cultures for wine fermentation has received significant attention in recent years. However, most studies are limited to a small subset of strains and species. Here we present data from a systematic screen of 91 yeast isolates from South African grape must and vineyard samples for oenologically relevant traits. One focus area was finding non-Saccharomyces isolates showing both reduced ethanol yields, as well as improved aromatic characteristics. Of the 91 isolates evaluated initially, 21 showed lower ethanol yields when compared to commercial wine yeast strain controls. Collectively, the metabolic data (primary fermentation and secondary aroma compounds) highlight the enormity of the 'phenotypic space' of yeast communities in South African vineyards. The data also emphasise intraspecies variability, challenging our concept of species typicity. Of particular oenological interest was the ability of several isolates to produce high levels of terpenoid compounds. A few strains were ultimately found which showed a substantial reduction (>1.5%) in the final ethanol content of sequential fermentations, as well as unique aroma compound production profiles. Four of these strains were selected for comprehensive wine trials in both red and white grape musts, complete with microbial, chemical and sensory analyses of the red wines. This presents, for the first time, a full bench-to-bottle characterisation of non-Saccharomyces strains showing the most potential for commercial application. The findings of this study enlarge the potential range of oenological applications for non-Saccharomyces yeast, while also suggesting the potential usefulness of several yeast species that have previously not been considered for winemaking applications.