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Liu J, Li R, Li Y, Sun Y. Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China. Food Chem X 2024; 23:101693. [PMID: 39184318 PMCID: PMC11342883 DOI: 10.1016/j.fochx.2024.101693] [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: 06/11/2024] [Revised: 07/21/2024] [Accepted: 07/22/2024] [Indexed: 08/27/2024] Open
Abstract
Ningxia is one of the well-known wine producing regions in China. However, the oenological and aroma characteristics of indigenous yeasts remains hidden. The fermentative and oenological properties including stress resistance, hydrogen sulfide, foam production levels; killer phenotype, and flocculation of 89 Ningxia indigenous Saccharomyces cerevisiae isolates and ten commercial yeasts were evaluated. The fermentative and oenological properties of the tested strains varied significantly. They could resist 500 g/L glucose, 300 mg/L SO2, 14% (v/v) ethanol and pH 2.8, and produce more esters. They also produce low levels of ethanol and could conduct fermentations vigorously and at a high rate. Cabernet Sauvignon wines made with NXU 21-24 showed the high intensity of tropical fruit, dry fruit, temperate fruit, and spicy flavor. The floral flavor in NXU 21-102 fermented wine is very intense. The indigenous S. cerevisiae strains of NXU 21-102 and NXU 21-24 exhibited potential use as starter cultures in wine production.
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Affiliation(s)
- Junyu Liu
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, Ningxia, PR China
| | - Ruirui Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, Ningxia, PR China
| | - Ying Li
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, Ningxia, PR China
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, Ningxia, China
| | - Yue Sun
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, Ningxia, PR China
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, Ningxia, China
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Ge X, Wang J, Wang X, Liu Y, Dang C, Suo R, Sun J. Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma. Foods 2023; 12:3073. [PMID: 37628071 PMCID: PMC10453611 DOI: 10.3390/foods12163073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/05/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.
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Affiliation(s)
- Xiaoxin Ge
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Xiaodi Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Chao Dang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, 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:molecules28041961. [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
- Correspondence: (A.S.); (D.D.)
| | - 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
- Correspondence: (A.S.); (D.D.)
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Wang C, Liang S, Yang J, Wu C, Qiu S. The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine. Food Res Int 2022; 159:111580. [DOI: 10.1016/j.foodres.2022.111580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
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Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Hu L, Liu R, Wang X, Zhang X. The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non- Saccharomyces Yeast Strains and Saccharomyces cerevisiae. Microorganisms 2020; 8:microorganisms8030323. [PMID: 32110914 PMCID: PMC7143248 DOI: 10.3390/microorganisms8030323] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/17/2020] [Accepted: 02/18/2020] [Indexed: 12/19/2022] Open
Abstract
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.
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Affiliation(s)
- Lanlan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
| | - Xiaohong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiuyan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel./Fax: +86-278-7282-927
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Tempère S, Marchal A, Barbe JC, Bely M, Masneuf-Pomarede I, Marullo P, Albertin W. The complexity of wine: clarifying the role of microorganisms. Appl Microbiol Biotechnol 2018; 102:3995-4007. [PMID: 29552694 DOI: 10.1007/s00253-018-8914-8] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/01/2018] [Accepted: 03/02/2018] [Indexed: 12/21/2022]
Abstract
The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.
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Affiliation(s)
- Sophie Tempère
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Axel Marchal
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Jean-Christophe Barbe
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Marina Bely
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Isabelle Masneuf-Pomarede
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Philippe Marullo
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Biolaffort, 33100, Bordeaux, France
| | - Warren Albertin
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France. .,ENSCBP, Bordeaux INP, 33600, Pessac, France.
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Kong Y, Wu Q, Xu Y. Comparative studies on the fermentation performance of autochthonous Saccharomyces cerevisiae strains in Chinese light-fragrant liquor during solid-state or submerged fermentation. J Appl Microbiol 2017; 122:964-973. [PMID: 27981792 DOI: 10.1111/jam.13377] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 10/09/2016] [Accepted: 11/20/2016] [Indexed: 11/26/2022]
Abstract
AIM To explore the metabolic characteristic of autochthonous Saccharomyces cerevisiae strains in Chinese light-fragrant liquor fermentation. METHODS AND RESULTS Inter-delta amplification analysis was used to differentiate the S. cerevisiae strains at strain level. Twelve biotypes (I-XII) were identified among the 72 S. cerevisiae strains preselected. A comparison was conducted between solid-state fermentation (SSF) and submerged fermentation (SmF) with S. cerevisiae strains had different genotype, with a focus on the production of ethanol and the volatile compounds. The degree of ethanol ranged from 28·0 to 45·2 g l-1 in SmF and from 14·8 to 25·6 g kg-1 in SSF, and SSF was found to be more suitable for the production of ethanol with higher yield coefficient of all the S. cerevisiae strains. The metabolite profiles of each yeast strain showed obvious distinction in the two fermentations. The highest amounts of ethyl acetate in SmF and SSF were found in genotype VII (328·2 μg l-1 ) and genotype V (672 μg kg-1 ), respectively. In addition, the generation of some volatile compounds could be strictly related to the strain used. Compound β-damascenone was only detected in genotypes I, II, X and XII in the two fermentation processes. Furthermore, laboratory scale fermentations were clearly divided into SSF and SmF in hierarchical cluster analysis regardless of the inoculated yeast strains, indicating that the mode of fermentation was more important than the yeast strains inoculated. CONCLUSION The autochthonous S. cerevisiae strains in Chinese light-fragrant liquor vary considerably in terms of their volatiles profiles during SSF and SmF. SIGNIFICANCE AND IMPACT OF THE STUDY This work facilitates a better understanding of the fermentative mechanism in the SSF process for light-fragrant liquor production.
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Affiliation(s)
- Y Kong
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Q Wu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Y Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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Pfliegler W, Sipiczki M. Does fingerprinting truly represent the diversity of wine yeasts? A case study with interdelta genotyping ofSaccharomyces cerevisiaestrains. Lett Appl Microbiol 2016; 63:406-411. [DOI: 10.1111/lam.12679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Revised: 09/27/2016] [Accepted: 10/04/2016] [Indexed: 11/29/2022]
Affiliation(s)
- W.P. Pfliegler
- Department of Genetics and Applied Microbiology; University of Debrecen; Debrecen Hungary
| | - M. Sipiczki
- Department of Genetics and Applied Microbiology; University of Debrecen; Debrecen Hungary
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