TY - JOUR T1 - Adapting a Photochemical Reactor to the Study of UV Ecology in Vineyard Yeast JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2017.16110 SP - ajev.2017.16110 AU - Emery Longan AU - Melissa Knutsen AU - James Shinkle AU - Renee J. Chosed Y1 - 2017/06/22 UR - http://www.ajevonline.org/content/early/2017/06/15/ajev.2017.16110.abstract N2 - In the vineyard, many genera of yeast can be present on the grapes, but they are eventually outcompeted by Saccharomyces yeast as fermentation progresses. A selective pressure that has the potential to affect the composition of the non-Saccharomyces community is UV light, particularly in places with very high levels of UV-B (280–315nm) radiation like New Zealand. Understanding this ecology could conceivably be very important because of growing evidence that non-Saccharomyces yeast present on grapes in vineyards can play a role in the fermentation process and terroir. Thus, understanding how UV light can affect community composition of these yeast represents a step towards understanding how specific taste signatures derived from certain microbial communities are produced. To gain a full understanding of these processes, overall UV sensitivity to wavelengths encountered in the vineyard would need to be characterized for each member of the non-Saccharomyces vineyard yeast community. Problematically, traditional UV sensitivity assays have made use of instruments that only emit at 254nm (UV-C), a wavelength that is filtered out by the ozone layer in natural environments. Here we present a method that allows for experimental determination of UV-B sensitivity in yeast (and presumably sensitivity to several other wavelengths) that utilizes a Rayonet RPR-100 photochemical reactor. This method outperforms traditional methods of irradiation with respect to ecological relevance and with respect to tight control of wavelength and flux. With our protocol, a better understanding of the ecological processes that drive community structure in vineyards and therefore also microbial terroir can be achieved. ER -