Professor Richard Gardner

Professor

Microbiology

Phone: 09-3737599 x87234
Rm318E
Email: r.gardner@auckland.ac.nz

Research Interests

Our lab works on wine yeast, with a view to understanding the genetics of traits important in wine production and to developing improved strains of yeast with improved commercial characteristics.

The laboratory strain of budding yeast, Saccharomyces cerevisiae, is the best characterized eukaryotic cell on the planet. It was fully sequenced in 1996, and we have an unparalleled knowledge of its genetics and cell biology, with a huge range of databases and resources available for researchers. Our goal is to use this information as a springboard to understanding the genetics of industrial strains of yeast, particularly those used in wine production. We have developed methods for fingerprinting yeast strains (see here) and have isolated and characterized a number of yeast strains from New Zealand wineries. We are applying standard breeding methods to develop improved strains of wine yeast, while simultaneously utilizing the tools and knowledge base of yeast genomics to refine and hone these breeding methods. Our specific goals are to develop novel yeasts that can change the aroma profile of wines, as well as yeast strains that are better able to withstand the stresses of fermentation. In short, we seek to make better yeasts that will make better wines: life is too short to make (or drink) bad wines.


This programme involves postgraduate students enrolled in Wine Science (http://www.chemistry.auckland.ac.nz/uoa/home/about/our-department/our-programmes/wine-science-overview) as well as students from SBS. Collaboration and co-supervision of students is frequent between other groups in both SBS (Matt Goddard, Silas Villas-Boas) and Chemistry (Paul Kilmartin). There are also good opportunities for collaboration with, and secondment to work in, commercial wineries within New Zealand.

Recent Publications

M Roncoroni, M Santiago, D O Hooks, S Moroney, M J Harsch, S A Lee, K D Richards, L Nicolau, R C Gardner (2011). The Yeast IRC7 Gene Encodes A <Beta>-Lyase Responsible For Production Of The Varietal Thiol 4-Mercapto-4-Methylpentan-2-One In Wine. Food Microbiology, Reference:YFMIC1558.
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-51XY05D-1&_user=140507&_coverDate=01%2F13%2F2011&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_acct=C000011498&_version=1&_urlVersion=0&_userid=140507&md5=d75e8b9

H Zhang, A Skelton, R C Gardner & M R Goddard (2010). Saccharomyces paradoxus and Saccharomyces cerevisiae reside on oak trees in New Zealand: evidence for migration from Europe and interspecies hybrids. FEMS Yeast Res, 1-7, 2010 On line early access.
http://tinyurl.com/29zem97

H Y Zhang, S A Lee, J E Bradbury, R N Warren, H Sheth, D O Hooks, K D Richards and R C Gardner (2010). Yeasts isolated from New Zealand vineyards and wineries. Australian Society of Viticulture and Oenology Inc., doi: 10.1111/j.1755-0238.2010.00111.x.
http://tinyurl.com/22vyhjp

W E Timberlake, M A Frizzell, K D Richards and R C Gardner (2010). A new yeast genetic resource for analysis and breeding. Yeast, DOI: 10.1002/yea.1821, 2010.
http://tinyurl.com/2fkzrmp

H. Zhang, A.Skelton, R.C. Gardner and M.R. Goddard (2010). S. paradoxus and S. cerevisiae inhabit oak trees in New Zealand: evidence for global dispersal and interspecies hybrids. FEMS Yeast Research DOI:10.1111/j.1567-1364.2010.00681.x.

P. Patel, M. Herbst-Johnstone, S.A. Lee, R.C. Gardner, R. Weaver , L. Nicolau, and P.A. Kilmartin (2010). Influence of juice pressing conditions on polyphenols, antioxidants and varietal aroma of Sauvignon blanc microferments. Journal of Agricultural and Food Chemistry 58:7280-8.

M.R. Goddard, N. Anfang, R. Tang, R.C. Gardner and C. Jun (2010). A distinct population of Saccharomyces cerevisiae in New Zealand: evidence for local dispersal by insects and human-aided global dispersal in oak barrels. Environmental Microbiology 12: 63–73.

M.J. Harsch, S.A. Lee, M.R. Goddard and R.C. Gardner (2009). Optimised fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae. FEMS Yeast Research 10:72-82.

K.D. Richards, M.R. Goddard, R.C. Gardner (2009). A database of microsatellite genotypes for Saccharomyces cerevisiae. Antonie van Leeuwenhoek 96: 355-359.

C.M. Lund, F. Benkwitz, M.K. Thompson, M.W. Wohler, C.M. Triggs, R.C. Gardner, H.G. Heymann, and L. Nicolau (2009). New Zealand Sauvignon blanc distinct flavor characteristics: sensory, chemical and consumer aspects. American Journal of Enology and Viticulture 60: 1-12.

K. Lopandic, W. Tiefenbrunner, H. Gangl, K. Mandl, S. Berger, G. Leitner, G.A. Abd-Ellah, A. Querol, R.C. Gardner, K. Sterflinger, H. Prillinger (2008). Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines. FEMS Yeast Research 8:1063–1075.

C.M. Lund, L. Nicolau, R.C. Gardner, P.A. Kilmartin (2008). Effect of polyphenols on the perception of key aroma compounds from Sauvignon blanc wine. Australian Journal of Grape and Wine Research 15:18-26.

J.E. Bradbury, K.D. Richards, H.A. Niederer, S.A. Lee, P.R. Dunbar and R.C. Gardner (2006). A homozygous diploid subset of commercial wine yeast strains. Antonie van Leeuwenhoek 89: 27-37.

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