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Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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2
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Gil-Díaz M, Valero E, Cabellos JM, García M, Arroyo T. The impact of active dry yeasts in commercial wineries from the Denomination of Origen "Vinos de Madrid", Spain. 3 Biotech 2019; 9:382. [PMID: 31656720 DOI: 10.1007/s13205-019-1913-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 09/21/2019] [Indexed: 11/25/2022] Open
Abstract
This paper has studied the success of implantation for 16 commercial active dry yeasts (ADYs) during industrial fermentation (30) and the impact of these yeasts during spontaneous fermentations (19) in 10 wineries from the Denomination of Origin "Vinos de Madrid" over two consecutive years. Yeasts strains were identified by molecular techniques, pulsed field electrophoresis and microsatellite analysis. According to these techniques, all the ADYs were different with the exceptions of two strains, L2056 and Rh, which showed the same karyotype and loci size. The results showed that inoculating fermentations with ADYs did not ensure their dominance throughout the fermentation; the implantation level of ADYs was above 80% in only 9 of the 30 commercial fermentations studied; while in 16 fermentations, the dominance of the inoculated ADYs was below 50%. The type of vinification with the best implantation results overall were those associated with red wine fermentations. ADYs affected spontaneous fermentations, although their impact was observed to decrease in the second year of the study. Therefore, specific adaptation studies are necessary before using commercial yeasts during the fermentation process. At the same time, a study was carried out on the frequency of commercial strains in IMIDRA's yeast collection, made up of strains isolated from spontaneous fermentations of the different areas and cellars since the beginning of the Denomination of Origin "Vinos de Madrid" in 1990. Six different ADYs were found with a frequency of less than 5%.
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Affiliation(s)
- M Gil-Díaz
- Departamento de Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA), Autovía A2, km 38.2, Alcalá de Henares, 28805 Madrid, Spain
| | - E Valero
- 2Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. de Utrera Km 1, s/n, 41013 Sevilla, Spain
| | - J M Cabellos
- Departamento de Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA), Autovía A2, km 38.2, Alcalá de Henares, 28805 Madrid, Spain
| | - M García
- Departamento de Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA), Autovía A2, km 38.2, Alcalá de Henares, 28805 Madrid, Spain
| | - T Arroyo
- Departamento de Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA), Autovía A2, km 38.2, Alcalá de Henares, 28805 Madrid, Spain
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3
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Tosin C, Andrietta SR, Andrietta MDGS. Population dynamics of yeasts inhabiting bioethanol production with cell recycling. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.237] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Izquierdo Cañas PM, García-Romero E, Heras Manso JM, Fernández-González M. Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2220-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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5
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Study of yeast populations and their enological properties in Guijoso Appellation of Origin (Spain). ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0484-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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6
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Abstract
The availability of the sequence of the Saccharomyces genome in combination with the development of chemical analytical technologies with dynamic ranges sensitive enough to detect volatile aromatic compounds has generated a renewed interest in defining the role of yeast in the generation of wine aroma and flavor. Genetic differences among wine strains are well documented and aroma profiles also appear to vary, implying that specific allelic alterations may exist and impact the production of compounds associated with flavor. Partial or complete sequencing data on several wine strains are available and reveal underlying genetic differences across strains in key genes implicated in flavor formation. This review discusses the current understanding of the roles of Saccharomyces in wine flavor with an emphasis on positive contributions to flavor and highlights the discoveries of the underlying enzymatic and metabolic mechanisms responsible for the yeast contribution to wine quality.
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Affiliation(s)
- Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, California 95616, USA.
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7
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Diversity, variability and fast adaptive evolution of the wine yeast (Saccharomyces cerevisiae) genome—a review. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0086-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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8
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Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Heterogeneity in genetic and phenotypic characteristics of Saccharomyces cerevisiae strains isolated from red and white wine fermentations. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.11.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Rementeria A, Rodríguez JA, Calvo E, Amenabar R, Muguruza JR, Vivanco AB, Garaizar J, Sevilla MJ. [Selection and implantation of yeast strains of genus Saccharomyces at a winery regulated by Appellation Contrôlée "Chacolí de Vizcaya/Bizkaiko Txakolina"]. Rev Iberoam Micol 2007; 23:224-32. [PMID: 17388647 DOI: 10.1016/s1130-1406(06)70049-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The white wine Chacolía de Vizcaya/Bizkaiko Txakolina is characteristic from The Basque Country region and regulated under Appellation Contrôlée standards (BOPV 14/6/94). The objective of this study was the identification and selection of autochthonous yeast strains, to improve the conditions used to maintain the typical characteristics of this region wines. Yeasts identified as Saccharomyces bayanus isolated around these fields from 1996 to 1998, were subjected to a selective procedure based on enological characteristics and fermentative behaviour. Three of the selected strains were used to inoculate, at winery scale, two grape juice varieties accepted by the Appellation Contrôlée (Hondarrabi Zuri and Folle Blanche). The inoculated strains on the respective vinifications was followed by restriction fragment length polymorphism of mitochondrial DNA (REAmt) method with AluI enzyme, due to their specificity, short outcome, and technological simplicity compared with other molecular typing methods such as: chromosomal karyotyping analyzed by pulsed field gel electrophoresis, Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and restriction fragment length polymorphism using the infrequently cutting enzyme SfiI (REA infrequent). This study demonstrated that strains with different phenotypic traits could show indistinguishable restriction patterns with REAmt, but could be discriminated using other typing methods such as RAPD-PCR, which although showing low reproducibility could be used as complementary to REAmt. Our results demonstrate that in spite of using autochthonous selected strains, the inoculation of musts with a particular strain do not guarantee its predominance and driving fermentation features. Of all yeast strains studied, strain no. 2 showed the best results in sensory testing and at the implantation process. Therefore, it could be used with commercial purposes for the production of Chacolí de Vizcaya/Bizkaiko Txakolina, especially when using musts from Folle Blanche.
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Affiliation(s)
- Aitor Rementeria
- Dpto. Inmunología, Microbiología y Parasitología, Facultad de Ciencia y Tecnología, Universidad del País Vasco, Barrio Sarriena s/n, 48940 Leioa, Vizcaya, Spain.
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11
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Bisson LF, Karpel JE, Ramakrishnan V, Joseph L. Functional genomics of wine yeast Saccharomyces cerevisiae. ADVANCES IN FOOD AND NUTRITION RESEARCH 2007; 53:65-121. [PMID: 17900497 DOI: 10.1016/s1043-4526(07)53003-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The application of genomic technologies to the analysis of wine strains of Saccharomyces cerevisiae has greatly enhanced our understanding of both native and laboratory strains of this important model eukaryote. Not only are differences in transcript, protein, and metabolite profiles being uncovered, but the heritable basis of these differences is also being elucidated. Although some challenges remain in the application of functional genomic technologies to commercial and native strains of S. cerevisiae, recent improvements, particularly in data analysis, have greatly extended the utility of these tools. Comparative analysis of laboratory and wine isolates is refining our understanding of the mechanisms of genome evolution. Genomic analysis of Saccharomyces in native environments is providing evidence of gene function to previously uncharacterized open reading frames and delineating the physiological parameters of ecological niche specialization and stress adaptation. The wealth of information being generated will soon be utilized to construct commercial stains with more desirable phenotypes, traits that will be designed to be genetically stable under commercial production conditions.
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Affiliation(s)
- Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, California 95616, USA
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12
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Le Jeune C, Erny C, Demuyter C, Lollier M. Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation. Food Microbiol 2006; 23:709-16. [PMID: 16943073 DOI: 10.1016/j.fm.2006.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2005] [Revised: 01/21/2006] [Accepted: 02/13/2006] [Indexed: 11/17/2022]
Abstract
To determine the grape or winery origin of the Saccharomyces cerevisiae involved in spontaneous fermentation, musts were collected at different stages of wine-making process and fermented. First, grapes were collected in two different vineyards and crushed at the laboratory. Second, musts were collected after crushing and clarification in the cellar. Third, musts collected in the cellar were sterilized and inoculated with tartar deposit collected in the vats. The fourth fermentation was in the cellar. For the two vineyards, two hundred of S. cerevisiae clones were isolated for each of the four fermentations, driving to a library of 1600 clones. All the library was analysed by inter-delta PCR with a basic set of primers and about 20% of the library was further analysed by inter-delta PCR with an improved set of primers. Six, and more than 30 different PCR patterns were obtained from basic- and improved-PCR analysis, respectively. The amounts of each family were analysed at the different stages of wine making. Our study demonstrates that the two vineyards present different S. cerevisiae populations. Moreover the S. cerevisiae strains involved in spontaneous fermentation in the cellar originate partly from the vineyard and partly from the winery, in amounts varying with the must.
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Affiliation(s)
- Christine Le Jeune
- Laboratoire Vigne Biotechnologie et Environnement de l'Université de Haute-Alsace, Colmar, France.
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13
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Blanco P, Ramilo A, Cerdeira M, Orriols I. Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain). Antonie van Leeuwenhoek 2006; 89:351-7. [PMID: 16779631 DOI: 10.1007/s10482-005-9038-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/21/2005] [Indexed: 10/24/2022]
Abstract
Genetic diversity of wine Saccharomyces cerevisiae strains involved in spontaneous fermentations was studied by analysis of mitochondrial DNA restriction patterns. Yeasts were isolated at different stages of fermentations with must from three different white grapevine varieties, Albariño, Godello and Treixadura, which are autochthonous from Galicia. Nineteen different patterns out of a total of 446 strains analysed were identified, but only a few of them appeared at high frequency and therefore were able to lead the fermentation process. Some strains were common to all fermentations; however, most of them were a minority being only found at low frequency for one or two specific grape varieties. The dominant strain was different for each variety except in one case, suggesting that some strains are better adapted to certain must conditions.
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Affiliation(s)
- P Blanco
- Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio s/n, Leiro, 32427, Ourense, Spain.
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14
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Demuyter C, Lollier M, Legras JL, Le Jeune C. Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery. J Appl Microbiol 2005; 97:1140-8. [PMID: 15546404 DOI: 10.1111/j.1365-2672.2004.02394.x] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS The purpose of this study was to determine the origin of the yeasts involved in the spontaneous alcoholic fermentation of an Alsatian wine. METHODS AND RESULTS During three successive years, must was collected at different stages of the winemaking process and fermented in the laboratory or in the cellar. Saccharomyces yeasts were sampled at the beginning and at the end of the fermentations. Saccharomyces cerevisiae clones were genetically characterized by inter-delta PCR. Non-S. cerevisiae clones were identified as Saccharomyces uvarum by PCR-RFLP on MET2 gene and characterized at the strain level by karyotyping. The composition of the Saccharomyces population in the vineyard, after crushing and in the vat was analyzed. This led to three main results. First, the vineyard Saccharomyces population was rather homogeneous. Second, new non-resident strains had appeared in the must during the winemaking process. Finally, the yeast population in the vat only consisted in S. uvarum strains. CONCLUSION This 3-year study has enabled us to show the involvement of indigenous S. uvarum in the alcoholic fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY This study gives a first insight into the polymorphism of S. uvarum strains involved in a spontaneous alcoholic fermentation.
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Affiliation(s)
- C Demuyter
- Laboratoire Vigne Biotechnologie et Environnement de l'Université de Haute-Alsace, Colmar, France
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15
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Fernández-González M, ÃBeda J, Vasudevan T, Otero RC, Briones A. Evaluation of polygalacturonase activity in Saccharomyces cerevisiae wine strains. FEMS Microbiol Lett 2004. [DOI: 10.1111/j.1574-6968.2004.tb09705.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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16
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Fernández-González M, Espinosa JC, Ubeda JF, Briones AI. Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE. Syst Appl Microbiol 2001; 24:634-8. [PMID: 11876371 DOI: 10.1078/0723-2020-00072] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Yeasts isolated from must before and during fermentation at a wine cellar of La Mancha region in Spain were characterised using Polymerase Chain Reaction / Restriction Fragments Lengths Polymorphism and Polymerase Chain Reaction / Temporal Temperature Gradient Gel Electrophoresis. S. cerevisiae strains were differentiated using mtDNA restriction analysis. Direct PCR-TTGE was also used to study biodiversity during wine fermentation, and revealed the variations in the population. It was observed that isolation by conventional plating may afford a skewed view of the strains taking part in wine fermentation.
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Affiliation(s)
- M Fernández-González
- Facultad de Ciencias Químicas, Universidad de Castilla La Mancha, Ciudad Real, Spain
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18
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Hernán-Gómez S, Espinosa JC, Ubeda JF. Characterization of wine yeasts by temperature gradient gel electrophoresis (TGGE). FEMS Microbiol Lett 2000; 193:45-50. [PMID: 11094277 DOI: 10.1111/j.1574-6968.2000.tb09400.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
18S rDNA from 74 wine yeast strains was amplified by PCR using specific primers, and the products analyzed by temperature gradient gel electrophoresis (TGGE). TGGE is a useful method in screening the genotypes of the wine yeasts. Intraspecific differentiation was achieved on the basis of TGGE in some cases, whereas in others identical bands for strains classified as separate species were obtained. Heteroduplex analysis was capable of differentiating between similar bands produced by two different species, thereby enhancing the resolution of the TGGE, yielding valuable information in a short time without the need of sequencing or complicated equipment.
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Affiliation(s)
- S Hernán-Gómez
- Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
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19
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Abstract
A review of the applications of electrophoresis to the determination of various compounds in beverage samples, namely beer, hard drinks, juice, milk, soft drinks, tea and wine, is presented.
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Affiliation(s)
- J Sádecká
- Department of Analytical Chemistry, Slovak University of Technology, Bratislava, Slovak Republic
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Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region. Food Microbiol 1999. [DOI: 10.1006/fmic.1999.0272] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Gutierrez AR, Santamaria P, Epifanio S, Garijo P, opez RL. Ecology of spontaneous fermentation in one winery during 5 consecutive years. Lett Appl Microbiol 1999. [DOI: 10.1046/j.1472-765x.1999.00657.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Tamayo C, Ubeda J, Briones A. Relationship between H2S-producing strains of wine yeast and different fermentation conditions. Can J Microbiol 1999. [DOI: 10.1139/w99-010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Hydrogen sulphide formation is a problem in winemaking. One of the factors affecting formation of this unwanted metabolite is the yeast strain responsible for the process. In this experiment wines were made on a laboratory scale with different strains of H2S-producing Saccharomyces cerevisiae. The relationship between H2S production and various fermentation conditions was examined (SO2, methionine, (NH4)2SO4, (NH4)3PO4, steel, and steel-lees). The results show that in fermentations in the presence of stainless steel and lees, H2S formation is high but declines when (NH4)3PO4is added to the must.Key words: H2S formation, wine-yeast, steel-lees, wine-making, alcoholic fermentation.
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