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Naselli V, Pirrone A, Viola E, Craparo V, Porrello A, Maggio A, Seminerio V, Rocca G, Notarbartolo G, Krieger-Weber S, Vagnoli P, Weidmann S, Guzzon R, Settanni L, Moschetti G, Francesca N, Alfonzo A. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines. Food Chem 2024; 460:140647. [PMID: 39121781 DOI: 10.1016/j.foodchem.2024.140647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/26/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024]
Abstract
Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic fermentation also plays a crucial role in determining the aromatic traits of wines. The time (t), rate (m) and volatile organic compounds (VOCs) of malolactic fermentation are linked to the interaction between yeasts and lactic acid bacteria. The study investigated the interactions between Lactiplantibacillus plantarum or Oenococcus oeni with Saccharomyces cerevisiae by using the Technological Affinity Index (TAIndex). The co-inoculation of L. plantarum/S. cerevisiae resulted in a higher TAIndex than the co-inoculation of O. oeni/S. cerevisiae conditions. A low TAIndex led to increased aromaticity of the wines. The time and rate of malolactic fermentation have a strong impact on the synthesis of VOCs with a high olfactory impact. Therefore, knowledge of the TAIndex could play a decisive role in improving winemaking planning to produce wines with higher fruit and floral perceptions.
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Affiliation(s)
- Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Valentina Craparo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Antonella Porrello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale Delle Scienze, Building 17 Parco d'Orleans II, 90128, Palermo, Italy
| | - Antonella Maggio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale Delle Scienze, Building 17 Parco d'Orleans II, 90128, Palermo, Italy
| | - Venera Seminerio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Giuseppe Rocca
- Chimica Applicata Depurazione Acque Snc Di Giglio Filippo & C., Via Pio La Torre 13, 92013 Menfi, Italy
| | - Giuseppe Notarbartolo
- Az. Agr. G. Milazzo - Terre Della Baronia S.r.l., S.S. 123 km. 12+70, 92023, Campobello di Licata, Italy
| | - Sibylle Krieger-Weber
- Lallemand, Office Korntal-Münchingen, In den Seiten 53, 70825 Korntal-Münchingen, Germany
| | - Paola Vagnoli
- Lallemand Italia, Via Rossini 14/B, 37060 Castel D'Azzano, Italy
| | - Stéphanie Weidmann
- Procédés Alimentaires et Microbiologiques (PAM), AgroSup Dijon, PAM UMR A 02.102, Laboratoire VAlMiS-IUVV, Dijon, France
| | - Raffaele Guzzon
- Fondazione Edmund Mach, Via Mach 1, TN, 38010, San Michele all'Adige, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy.
| | - Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
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Huang H, Chen Y, Hong J, Chen H, Zhao D, Wu J, Li J, Sun J, Sun X, Huang M, Sun B. Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis. Food Chem X 2024; 23:101716. [PMID: 39253013 PMCID: PMC11381841 DOI: 10.1016/j.fochx.2024.101716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 08/01/2024] [Accepted: 08/02/2024] [Indexed: 09/11/2024] Open
Abstract
Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through quantitative targeted flavoromics analysis. Consequently, 44 potential differential markers between 5 types spirits were screened. Among, 34 definite differential markers were further confirmed to be highly correlated with target sensory attributes and could effectively distinguish types of spirits. Ultimately, 14 key differential markers (including 2-methylbutane, linalool, acetaldehyde, d-limonene, β-myrcene, phenylethyl alcohol, phenethyl acetate, heptyl formate, ethyl octanoate, ethyl decanoate, ethyl pentanoate, ethyl hexanoate, hexanoic acid, and ethyl hexadecanoate) could reveal the chemical sources of spirit sensory and serve as targets for identifying different types of spirits. Overall, the results of flavoromic characterization of 5 types spirits provided a significant step forwards in understanding of differentiation of spirits by sensory coupled with quantitative, and statistical analysis.
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Affiliation(s)
- He Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yiyuan Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100048, China
| | - Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jinchen Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaotao Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
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Ge YL, Xia NY, Wang YC, Zhang HL, Yang WM, Duan CQ, Pan QH. Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties. Molecules 2024; 29:3250. [PMID: 39064829 PMCID: PMC11279373 DOI: 10.3390/molecules29143250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/30/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024] Open
Abstract
The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma compounds in Vitis vinifera L. Marselan and Merlot during an industrial-scale vinification process, including the stages of cold soak, alcohol fermentation, malolactic fermentation, and one-year bottle storage. The emphasis is on the differences between the two varieties. The results indicated that most alcohols were rapidly leached during the cold soak stage. Certain C6 alcohols, terpenes, and norisoprenoids showed faster leaching rates in 'Marselan', compared to 'Merlot'. Some branched chain fatty-acid esters, such as ethyl 3-methylbutyrate, ethyl 2-methylbutyrate, and ethyl lactate, consistently increased during the fermentation and bottling stages, with faster accumulation observed in 'Marselan'. The study combines the Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model based on odor activity values to elucidate the accumulation of these ethyl esters during bottle storage, compensating for the reduction in fruity aroma resulting from decreased levels of (E)-β-damascenone. The 'Marselan' wine exhibited a more pronounced floral aroma due to its higher level of linalool, compared to the 'Merlot' wine. The study unveils the distinctive variation patterns of aroma compounds from grapes to wine across grape varieties. This provides a theoretical framework for the precise regulation of wine aroma and flavor, and holds significant production value.
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Affiliation(s)
- Yi-Lin Ge
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Nong-Yu Xia
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ya-Chen Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hua-Lin Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | | | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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Stój A, Czernecki T, Domagała D. Authentication of Polish Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on Volatile Compounds Analysis in Combination with Machine Learning Algorithms: Hotrienol as a Marker of the Zweigelt Variety. Molecules 2023; 28:1961. [PMID: 36838950 PMCID: PMC9967794 DOI: 10.3390/molecules28041961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial yeast strains and two types of malolactic fermentation. Sixty-seven volatile compounds were tentatively identified in the test wines; they represented several classes: 9 acids, 24 alcohols, 2 aldehydes, 19 esters, 2 furan compounds, 2 ketones, 1 sulfur compound and 8 terpenes. 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) was found to be a variety marker for Zweigelt wines, since it was detected in all the Zweigelt wines, but was not present in the Rondo wines at all. The relative concentrations of volatiles were used as an input data set, divided into two subsets (training and testing), to the support vector machine (SVM) and k-nearest neighbor (kNN) algorithms. Both machine learning methods yielded models with the highest possible classification accuracy (100%) when the relative concentrations of all the test compounds or alcohols alone were used as input data. An evaluation of the importance value of subsets consisting of six volatile compounds with the highest potential to distinguish between the Zweigelt and Rondo varieties revealed that SVM and kNN yielded the best classification models (F-score of 1, accuracy of 100%) when 3-ethyl-4-methylpentan-1-ol or 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) or subsets containing one or both of them were used. Moreover, the best SVM model (F-score of 1) was built with a subset containing 2-phenylethyl acetate and 3-(methylsulfanyl)propan-1-ol.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
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Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. FERMENTATION 2023. [DOI: 10.3390/fermentation9020157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 µg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 µg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential.
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Stój A, Czernecki T, Sosnowska B, Niemczynowicz A, Matwijczuk A. Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/145665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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He H, Yan Y, Dong D, Bao Y, Luo T, Chen Q, Wang J. Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing. J Fungi (Basel) 2021; 8:17. [PMID: 35049959 PMCID: PMC8780789 DOI: 10.3390/jof8010017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/22/2021] [Accepted: 12/24/2021] [Indexed: 11/25/2022] Open
Abstract
Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.
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Affiliation(s)
- Hongying He
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
| | - Yuchen Yan
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
| | - Dan Dong
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
| | - Yihong Bao
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, No. 26, Hexing St., Harbin 150040, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 999, Xuefu St., Nanchang 330047, China;
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, No. 26, Hexing St., Harbin 150040, China
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8
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Lin MMH, Boss PK, Walker ME, Sumby KM, Jiranek V. Influence of Kazachstania spp. on the chemical and sensory profile of red wines. Int J Food Microbiol 2021; 362:109496. [PMID: 34895934 DOI: 10.1016/j.ijfoodmicro.2021.109496] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/29/2021] [Accepted: 11/30/2021] [Indexed: 10/19/2022]
Abstract
We report the fermentative traits of two Kazachstania species (K. aerobia and K. servazzii) in non-sterile red wine and the resulting chemical and sensory properties. This builds on our previous work which revealed that Kazachstania spp. increased acetate esters in sterilised white wine. In this study Kazachstania spp. were initially evaluated in laboratory-scale fermentations (500 mL) in Merlot must to assess whether similar increases in chemical/volatile compounds would occur. The impact of malolactic fermentation (MLF) by Oenococcus oeni (VP41) on aroma composition was considered and found to reduce ester profiles in Merlot wines. The sensory implications of sequential inoculation with Kazachstania spp., followed by Saccharomyces cerevisiae, were then evaluated in small-lot fermentations (7 kg) of Shiraz must. Fungal diversity was monitored during early fermentation stages and was influenced by the early implantation of Kazachstania spp., followed by the dominance of S. cerevisiae. The effect of MLF in Shiraz wines was inconclusive due to high ethanol levels providing an inhospitable environment for lactic acid bacteria. When compared to S. cerevisiae alone, Kazachstania spp. significantly increased acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz. The Shiraz wines fermented with Kazachstania spp. had higher jammy and red fruit aroma/flavour compared to S. cerevisiae (monoculture) wines. No influence was observed on colour one-year post-bottling. Results from this study show the contribution of Kazachstania spp. to the aroma profile of red wines and demonstrate their potential as starter cultures for improving the aromatic complexity of wines.
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Affiliation(s)
- Mandy Man-Hsi Lin
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia
| | - Paul K Boss
- Commonwealth Scientific and Industrial Research Organisation, Locked Bag 2, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia
| | - Michelle E Walker
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia
| | - Krista M Sumby
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia
| | - Vladimir Jiranek
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia.
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9
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Lytra G, Miot-Sertier C, Moine V, Coulon J, Barbe JC. Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine. Food Res Int 2020; 135:109294. [PMID: 32527485 DOI: 10.1016/j.foodres.2020.109294] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/26/2020] [Accepted: 05/03/2020] [Indexed: 02/01/2023]
Abstract
This study assessed the impact of must yeast-assimilable nitrogen (YAN) content and lactic acid bacteria (LAB) strains used for malolactic fermentation (MLF) on the formation of substituted esters, as well as the corresponding precursors (substituted acids), to investigate the modulation of fruity expression in red wines. In microvinification experiments, a Merlot must was fermented with an initial YAN content of 111 mg/L, or supplemented up to 165 and 220 mg/L. Two Oenococcus oeni LAB strains were used for MLF. Analytical methods were used to quantify substituted esters, as well as the corresponding acids, including, any enantiomeric forms. YAN supplementation of the must significantly increased concentrations of substituted esters of short- and branched-chain alkyl fatty acids produced during alcoholic fermentation (AF) (up to 67% in samples with the highest nitrogen content) and substituted esters of hydroxycarboxylic acids generated during MLF (up to 58% in samples with the highest nitrogen content). YAN supplementation in the must did not affect substituted acid formation during AF. After MLF, short- and branched-chain alkyl fatty acid levels increased in wines made from musts with the highest nitrogen content (up to 56% in samples with the highest nitrogen content), whereas concentrations of hydroxycarboxylic acids increased (up to 55%) independently of the initial YAN content, highlighting the important role of MLF. (2S)-2-hydroxy-4-methylpentanoic acid was only found in wines after malolactic fermentation, suggesting different pathways for each enantiomer and opening up new prospects for the study of bacterial metabolisms. Moreover, sensory profiles revealed a significant increase in black-berry- and jammy-fruit aromas during MLF and a strong positive correlation between these aromas and the production of substituted esters following must nitrogen supplementation and MLF. Aromatic reconstitutions revealed that variations in the concentrations of substituted esters after MLF impacted the fruity aroma of red wines.
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Affiliation(s)
- Georgia Lytra
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | | | - Joana Coulon
- Biolaffort, BP 17, F-33072 Bordeaux Cedex 15, France
| | - Jean-Christophe Barbe
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France.
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10
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Arcena MR, Kebede B, Leong SY, Silcock P, Oey I. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Res Int 2019; 127:108767. [PMID: 31882091 DOI: 10.1016/j.foodres.2019.108767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 10/19/2019] [Indexed: 12/18/2022]
Abstract
This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.
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Affiliation(s)
- Mylene Ross Arcena
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand.
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Pretorius N, Engelbrecht L, Du Toit M. Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix. J Appl Microbiol 2019; 127:1490-1500. [DOI: 10.1111/jam.14401] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/02/2019] [Accepted: 07/16/2019] [Indexed: 12/01/2022]
Affiliation(s)
- N. Pretorius
- Institute for Wine Biotechnology and Department of Viticulture and Oenology Stellenbosch University Stellenbosch South Africa
| | - L. Engelbrecht
- Institute for Wine Biotechnology and Department of Viticulture and Oenology Stellenbosch University Stellenbosch South Africa
| | - M. Du Toit
- Institute for Wine Biotechnology and Department of Viticulture and Oenology Stellenbosch University Stellenbosch South Africa
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12
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Liu S, Skory C, Liang X, Mills D, Qureshi N. Increased ethanol tolerance associated with the pntAB locus of Oenococcus oeni and Lactobacillus buchneri. J Ind Microbiol Biotechnol 2019; 46:1547-1556. [PMID: 31289974 DOI: 10.1007/s10295-019-02209-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 06/21/2019] [Indexed: 10/26/2022]
Abstract
Lactobacillus buchneri and Oenococcus oeni are two unique ethanol-tolerant Gram-positive bacteria species. Genome comparison analyses revealed that L. buchneri and O. oeni possess a pntAB locus that was absent in almost all other lactic acid bacteria (LAB) genomes. Our hypothesis is that the pntAB locus contributes to the ethanol tolerance trait of these two distinct ethanol-tolerant organisms. The pntAB locus, consisting of the pntA and pntB genes, codes for NADP(H) transhydrogenase subunits. This membrane-bound transhydrogenase catalyzes the reduction of NADP+ and is known as an important enzyme in maintaining cellular redox balance. In this study, the transhydrogenase operon from L. buchneri NRRL B-30929 and O. oeni PSU-1 were cloned and analyzed. The LbpntB shared 71.0% identity with the O. oeni (OopntB). The entire pntAB locus was expressed in Lactococcus lactis ssp. lactis IL1403 resulting in an increased tolerance to ethanol (6%), butanol (1.8%) and isopropanol (1.8%) when compared to the control strain. However, the recombinant E. coli cells carrying the entire pntAB locus did not show any improved ethanol tolerance. Independent expression of OopntB and LbpntB in recombinant E. coli BL21(DE3)pLysS host demonstrated higher tolerance to ethanol when compared with a control E. coli BL21(DE3)pLysS strain carrying pET28b vector. Ethanol tolerance comparison of E. coli strains carrying LbpntB and OopntB showed that LbpntB conferred higher ethanol tolerance (4.5%) and resulted in greater biomass, while the OopntB conferred lower ethanol tolerance (4.0%) resulted lower biomass. Therefore, the pntB gene from L. buchneri is a better choice in generating higher ethanol tolerance. This is the first study to uncover the role of pntAB locus on ethanol tolerance.
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Celik Z, Cabaroglu T, Krieger-Weber S. Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karası red wines. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.540] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Z.D. Celik
- Department of Biotechnology; Çukurova University; Adana Turkey
- Agriculture Faculty, Food Engineering Department; Çukurova University; Adana Turkey
| | - T. Cabaroglu
- Agriculture Faculty, Food Engineering Department; Çukurova University; Adana Turkey
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Rabelo Rodrigues F, de Souza Ramos A, Fernandes Amaral AC, Pinto Ferreira JL, da Silva Carneiro C, Rocha de Andrade Silva J. Evaluation of Amazon fruits: chemical and nutritional studies on Borojoa sorbilis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3943-3952. [PMID: 29385238 DOI: 10.1002/jsfa.8917] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 01/12/2018] [Accepted: 01/20/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Borojoa sorbilis (Ducke) is an Amazonian species with edible fruits that are widely consumed by the local population, but little studied and not yet economically explored. Thus the aim of this study was to describe the chemical composition, volatile compounds, nutritional aspects and antioxidant activity of the fruit pulp and peel of B. sorbilis. RESULTS Headspace solid-phase microextraction, using polydimethylsiloxane-divinylbenzene (PDMS-DVB) fiber, resulted in the identification of 59 substances in the pulp and peel of B. sorbilis fruits after analysis of the chromatograms obtained by gas chromatography-mass spectrometry using polar and nonpolar columns. Esters were the most abundant. Moisture, lipids, protein, dietary fiber, ash, carbohydrate, total energy value, titratable acid, soluble solids and pH were measured. Protein amount, fat content and antioxidant activity were low in both pulp and peel. Carbohydrate content was 179.2 and 134.9 g kg-1 in pulp and peel, respectively. CONCLUSION This is the first report on the chemical characteristics, flavor and nutritional aspects of B. sorbilis fruit, which is essential to its economic exploitation. The high energy value associated with the carbohydrate content, plus the low fat content, contribute to a possible use of B. sorbilis fruits as a food supplement. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Aline de Souza Ramos
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
| | - Ana Claudia Fernandes Amaral
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
| | - José Luiz Pinto Ferreira
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
| | - Carla da Silva Carneiro
- Department of Natural Products and Food, Faculty of Pharmacy/UFRJ, Rio de Janeiro, RJ, Brazil
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15
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Determination of Effects of Genetic Diversity of Oenococcus oeni and Physicochemical Characteristics on Malolactic Fermentation Across Chilean Vineyards, using Multivariate Methods. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.1.03] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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16
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Gammacurta M, Marchand S, Moine V, de Revel G. Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4046-4057. [PMID: 28199009 DOI: 10.1002/jsfa.8272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 01/25/2017] [Accepted: 02/10/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described. The aim of this study was to elucidate the influence of sequential inoculation of different yeast and bacteria strains on the aromatic profile of red Bordeaux wine. RESULTS All microorganisms completed fermentations and no significant difference was observed between tanks regarding the main oenological parameters until 3 months' aging. Regardless of the yeast strain, B28 bacteria required the shortest period to completely degrade the malic acid, compared to the other strain. Quantification of 73 major components highlighted a specific volatile profile corresponding to each microorganism combination. However, the yeast strain appeared to have a predominant effect on aromatic compound levels, as well as on fruity aroma perception. CONCLUSION Yeasts had a greater impact on wine quality and have more influence on the aromatic style of red wine than bacteria. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marine Gammacurta
- Unité de recherche Œnologie, Université de Bordeaux, Villenave d'Ornon, France
- INRA, ISVV, Villenave d'Ornon, France
- Biolaffort, Bordeaux, France
| | - Stéphanie Marchand
- Unité de recherche Œnologie, Université de Bordeaux, Villenave d'Ornon, France
- INRA, ISVV, Villenave d'Ornon, France
| | - Virginie Moine
- INRA, ISVV, Villenave d'Ornon, France
- Biolaffort, Bordeaux, France
| | - Gilles de Revel
- Unité de recherche Œnologie, Université de Bordeaux, Villenave d'Ornon, France
- INRA, ISVV, Villenave d'Ornon, France
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17
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Gammacurta M, Lytra G, Marchal A, Marchand S, Christophe Barbe J, Moine V, de Revel G. Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. Food Chem 2017; 239:252-259. [PMID: 28873567 DOI: 10.1016/j.foodchem.2017.06.123] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 06/20/2017] [Accepted: 06/20/2017] [Indexed: 11/29/2022]
Abstract
This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety. Nevertheless, branched hydroxylated esters, such as ethyl 2-hydroxy-3-methylbutanoate and ethyl 2-hydroxy-4-methylpentanoate were the only compounds to be strongly influenced by the bacteria strain, regardless of matrix composition or the yeasts used for alcoholic fermentation. Moreover, the effect observed after MLF persisted over time, for at least 12months. These esters are apparently important markers of LAB esterase activity. To our knowledge, this was the first time they had been identified in this role.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France; Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
| | - Georgia Lytra
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Axel Marchal
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Stéphanie Marchand
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Jean Christophe Barbe
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
| | - Gilles de Revel
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
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Cappello MS, Zapparoli G, Logrieco A, Bartowsky EJ. Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int J Food Microbiol 2016; 243:16-27. [PMID: 27940412 DOI: 10.1016/j.ijfoodmicro.2016.11.025] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 11/09/2016] [Accepted: 11/27/2016] [Indexed: 10/20/2022]
Abstract
In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma.
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Affiliation(s)
- Maria Stella Cappello
- CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giacomo Zapparoli
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
| | - Antonio Logrieco
- CNR, Institute of Science of Food Production, Via G. Amendola, 122/0, 70126 Bari, Italy
| | - Eveline J Bartowsky
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
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19
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Betteridge A, Grbin P, Jiranek V. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends Biotechnol 2015. [PMID: 26197706 DOI: 10.1016/j.tibtech.2015.06.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and sensory impacts through malolactic fermentation (MLF) to most wine styles. The poor nutritional make-up of wine together with typically low processing temperatures and pH and high ethanol content and sulfur dioxide (SO2) hinder O. oeni growth and activity. Production delays and interventions with starter cultures and nutritional supplements have significant cost and quality implications; thus, optimization of O. oeni has long been a priority. A range of optimization strategies, some guided by detailed characterization of O. oeni, have been exploited. Varying degrees of success have been seen with classical strain selection, mutagenesis, gene recombination, genome shuffling, and, most recently, directed evolution (DE). The merits, limitations, and future prospects of each are discussed.
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Affiliation(s)
- Alice Betteridge
- School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia
| | - Paul Grbin
- School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia
| | - Vladimir Jiranek
- School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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20
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Costantini A, Rantsiou K, Majumder A, Jacobsen S, Pessione E, Svensson B, Garcia-Moruno E, Cocolin L. Complementing DIGE proteomics and DNA subarray analyses to shed light on Oenococcus oeni adaptation to ethanol in wine-simulated conditions. J Proteomics 2015; 123:114-27. [DOI: 10.1016/j.jprot.2015.04.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 04/08/2015] [Accepted: 04/09/2015] [Indexed: 01/27/2023]
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21
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Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2361-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Cappello MS, De Domenico S, Logrieco A, Zapparoli G. Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine. Food Microbiol 2014; 42:142-8. [PMID: 24929730 DOI: 10.1016/j.fm.2014.02.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 01/03/2014] [Accepted: 02/11/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Giacomo Zapparoli
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
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23
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Implications of new research and technologies for malolactic fermentation in wine. Appl Microbiol Biotechnol 2014; 98:8111-32. [PMID: 25142694 DOI: 10.1007/s00253-014-5976-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 07/18/2014] [Accepted: 07/21/2014] [Indexed: 01/11/2023]
Abstract
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
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Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5378-5389. [PMID: 24871631 DOI: 10.1021/jf500707e] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux , ISVV, EA 4577 Œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France
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25
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Malherbe S, Menichelli E, du Toit M, Tredoux A, Muller N, Naes T, Nieuwoudt H. The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2829-2840. [PMID: 23427009 DOI: 10.1002/jsfa.6115] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 02/05/2013] [Accepted: 02/20/2013] [Indexed: 06/01/2023]
Abstract
BACKGROUND Malolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. RESULTS Descriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines. These effects on the wines were not the same for the two vintages tested. Preference mapping results showed that the sensory attributes influenced the average consumer liking. The main chemical and sensory correlations found for MLF-treated wines were related to 2,3-butanedione (diacetyl) with the buttery character and various esters with fruity aromas. CONCLUSION Although the direct effect of the bacterial starter cultures on wine sensory attributes is difficult to establish, and subject to variation over vintage, the present work suggests that the contribution of LAB starter cultures to wine sensory attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles.
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Affiliation(s)
- Sulette Malherbe
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602, Matieland, Stellenbosch, South Africa
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26
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Alhusban AA, Breadmore MC, Guijt RM. Capillary electrophoresis for monitoring bioprocesses. Electrophoresis 2013; 34:1465-82. [PMID: 23657993 DOI: 10.1002/elps.201200646] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 01/30/2013] [Accepted: 02/04/2013] [Indexed: 01/22/2023]
Abstract
Chemical characterization and monitoring of fermentation broths and cell culture media provide significant information on the changes occurring within these complex and dynamic systems. Analytical methods based on CE in capillaries and microchips are attractive for integration in instrumental tools to obtain this critical data, improving the understanding and control of bioprocesses. In this review, the use of CE for chemical characterization and monitoring fermentations is discussed, organized by analyte class, including organic acids, pharmaceuticals, proteins, sugars, amino acids, and metabolites published between 1992 and October 2012. A section is dedicated to the roles CE plays throughout the wine making process, where applications range from characterization and increase in fundamental understanding of the fermentation to forensic applications, verifying the authenticity of the wine.
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Affiliation(s)
- Ala A Alhusban
- Australian Center for Research on Separation Science, School of Pharmacy, Faculty of Health Sciences, University of Tasmania, Australia
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27
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Costello PJ, Siebert TE, Solomon MR, Bartowsky EJ. Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum. J Appl Microbiol 2013; 114:797-806. [PMID: 23216623 DOI: 10.1111/jam.12098] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 11/22/2012] [Accepted: 12/03/2012] [Indexed: 02/06/2023]
Abstract
AIMS To assess the abilities of commercial wine lactic acid bacteria (LAB) to synthesize potentially flavour active fatty acid ethyl esters and determine mechanisms involved in their production. METHODS AND RESULTS Oenococcus oeni AWRI B551 produced significant levels of ethyl hexanoate and ethyl octanoate following growth in an ethanolic test medium, and ester formation generally increased with increasing pH (4.5 > 3.5), anaerobiosis and precursor supplementation. Cell-free extracts of commercial O. oeni strains and Lactobacillus plantarum AWRI B740 were also tested for ester-synthesizing capabilities in a phosphate buffer via: (i) acyl coenzyme A: alcohol acyltransferase (AcoAAAT) activity and (ii) reverse esterase activity. For both ester-synthesizing activities, strain-dependent variation was observed, with AcoAAAT activity generally greater than reverse esterase. Reverse esterase in O. oeni AWRI B551 also esterified 1-propanol to produce propyl octanoate, and deuterated substrates ([(2)H(6)]ethanol and [(2)H(15)]octanoic acid) to produce the fully deuterated ester, [(2)H(5)]ethyl [(2)H(15)]octanoate. CONCLUSIONS Wine LAB exhibit ethyl ester-synthesizing capability and possess two different ester-synthesizing activities, one of which is associated with an acyl coenzyme A: alcohol acyltransferase. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates that wine LAB exhibit enzyme activities that can augment the ethyl ester content of wine. This knowledge will facilitate greater control over the impacts of malolactic fermentation on the fruity sensory properties and quality of wine.
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Affiliation(s)
- P J Costello
- The Australian Wine Research Institute, Glen Osmond, SA, Australia
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Cevallos-Cevallos JM, Reyes-De-Corcuera JI. Metabolomics in food science. ADVANCES IN FOOD AND NUTRITION RESEARCH 2012; 67:1-24. [PMID: 23034113 DOI: 10.1016/b978-0-12-394598-3.00001-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Metabolomics, the newest member of the omics techniques, has become an important tool in agriculture, pharmacy, and environmental sciences. Advances in compound extraction, separation, detection, identification, and data analysis have allowed metabolomics applications in food sciences including food processing, quality, and safety. This chapter discusses recent advances and applications of metabolomics in food science.
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Affiliation(s)
- Juan Manuel Cevallos-Cevallos
- Centro de Investigaciones Biotecnológicas del Ecuador, Escuela Superior Politécnica del Litoral, Guayaquil, Ecuador.
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Vestner J, Malherbe S, Du Toit M, Nieuwoudt HH, Mostafa A, Górecki T, Tredoux AGJ, de Villiers A. Investigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12732-12744. [PMID: 22023396 DOI: 10.1021/jf2028208] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (HS-SPME-GC × GC-TOF-MS) was used for the detailed investigation of the impact of malolactic fermentation (MLF) using three commercial Oenococcus oeni strains on the volatile composition of Vitis vinifera cv. Pinotage wines. GC × GC allowed the identification of 115 volatile compounds, including both major constituents and trace-level compounds, in a single analysis. A number of compounds differing in mean concentration levels between the control wines and those fermented with different starter cultures were shown for the first time to be influenced by MLF and/or the bacterial strain. Principal component analysis (PCA) provided excellent separation between the wines fermented with different MLF starter cultures and the control wine. Significantly different levels for some volatile compounds in wines fermented with one of the LAB starter cultures could be indicative of metabolic differences of this strain.
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Affiliation(s)
- Jochen Vestner
- Deparment of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
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