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Bordet F, Romanet R, Bahut F, Ferreira V, Peña C, Julien-Ortiz A, Roullier-Gall C, Alexandre H. Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition. Food Chem 2024; 441:138391. [PMID: 38218153 DOI: 10.1016/j.foodchem.2024.138391] [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: 07/24/2023] [Revised: 11/25/2023] [Accepted: 01/05/2024] [Indexed: 01/15/2024]
Abstract
Inoculation modes are known to affect yeast behavior. Here, we characterized the impact of ADY and pre-culturing on the composition of the resulting wine, fermented by four commercial strains of Saccharomyces cerevisiae. Classical oenological parameters were not affected by the yeast inoculation mode. Using an untargeted metabolomic approach, a significant distinction in wine composition was noted regardless of the strain between the two inoculation modes, each associated with a specific metabolomic signature. 218 and 895 biomarkers were annotated, respectively, for ADYs associated with the preservation of wine polyphenols, and for pre-cultures related to the modulation of yeast nitrogen metabolism. Volatilome analysis revealed that the ester family was that most impacted by the inoculation mode whatever the strain. Ester production was enhanced in ADY condition. For the first time, the complete reprogramming of the yeast metabolism was revealed as a function of yeast preparation, which significantly impacts its volatilome and exometabolome.
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Affiliation(s)
- Fanny Bordet
- UMR PAM - Université de Bourgogne, Institut Agro Dijon, INRAE, IUVV, 2 rue Claude Ladrey, 21000 Dijon, France; Lallemand SAS, 19 rue des Briquetiers, Blagnac CEDEX, France.
| | - Rémy Romanet
- UMR PAM - Université de Bourgogne, Institut Agro Dijon, INRAE, IUVV, 2 rue Claude Ladrey, 21000 Dijon, France; DIVVA (Développement Innovation Vigne Vin Aliments) Platform / UMR PAM, IUVV, 2 Rue Claude Ladrey, 21000 Dijon, France
| | - Florian Bahut
- UMR PAM - Université de Bourgogne, Institut Agro Dijon, INRAE, IUVV, 2 rue Claude Ladrey, 21000 Dijon, France; Lallemand SAS, 19 rue des Briquetiers, Blagnac CEDEX, France
| | - Vicente Ferreira
- University of Zaragoza, Dpt. Química Analítica. Facultad de Ciencias, 50009 Zaragoza, Spain
| | - Cristina Peña
- University of Zaragoza, Dpt. Química Analítica. Facultad de Ciencias, 50009 Zaragoza, Spain
| | | | - Chloé Roullier-Gall
- UMR PAM - Université de Bourgogne, Institut Agro Dijon, INRAE, IUVV, 2 rue Claude Ladrey, 21000 Dijon, France
| | - Hervé Alexandre
- UMR PAM - Université de Bourgogne, Institut Agro Dijon, INRAE, IUVV, 2 rue Claude Ladrey, 21000 Dijon, France
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Xu A, Xiao Y, He Z, Liu J, Wang Y, Gao B, Chang J, Zhu D. Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. J Fungi (Basel) 2022; 8:jof8020128. [PMID: 35205881 PMCID: PMC8875693 DOI: 10.3390/jof8020128] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation.
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Affiliation(s)
- Ahui Xu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Yiwen Xiao
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
| | - Zhenyong He
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Jiantao Liu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Correspondence: (J.L.); (D.Z.)
| | - Ya Wang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Boliang Gao
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Jun Chang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Du Zhu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- Correspondence: (J.L.); (D.Z.)
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Zhang P, Ma W, Meng Y, Zhang Y, Jin G, Fang Z. Wine phenolic profile altered by yeast: Mechanisms and influences. Compr Rev Food Sci Food Saf 2021; 20:3579-3619. [PMID: 34146455 DOI: 10.1111/1541-4337.12788] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/02/2021] [Accepted: 05/18/2021] [Indexed: 01/19/2023]
Abstract
Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.
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Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yiqi Meng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Yifan Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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Caridi A, Sidari R, Pulvirenti A, Blaiotta G. Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1850472] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Andrea Caridi
- Department of Agriculture, “Mediterranea” University, Reggio Calabria, Italy
| | - Rossana Sidari
- Department of Agriculture, “Mediterranea” University, Reggio Calabria, Italy
| | - Andrea Pulvirenti
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, Federico II University of Napoli, Avellino, Italy
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Vernhet A, Carrillo S, Rattier A, Verbaere A, Cheynier V, Nguela JM. Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3615-3625. [PMID: 32067460 DOI: 10.1021/acs.jafc.0c00413] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
UV-visible spectrophotometry, size exclusion chromatography, and UHPLC-QqQ-MS were combined to evaluate the respective impacts of chemical changes and adsorption by yeasts on both proanthocyanidins (PA) and anthocyanins during the fermentation of a thermovinified red must by four yeast strains. Results evidenced a sharp decrease in anthocyanins (∼45%) and color intensity (∼50%), along with the formation of pyranoanthocyanins and flavanol-anthocyanin dimers related to yeast metabolism. However, the latter only accounted for 10% of anthocyanin losses. Comparison of spectrophotometry and phloroglucinolysis data underlined the involvement of PAs in chemical changes, related to yeast metabolites but also to direct reactions. Color losses during fermentation in this case study were mostly related to the formation of colorless compounds and to a decrease of copigmentation. Adsorption represented only a small proportion of pigment losses (∼5%) but a major part of those corresponding to total oligomeric/polymeric species, which were specifically involved. Only small differences could be evidenced between the four studied strains.
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Affiliation(s)
- Aude Vernhet
- SPO, University Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, France
| | - Stéphanie Carrillo
- SPO, University Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, France
| | - Anaïs Rattier
- SPO, University Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, France
| | - Arnaud Verbaere
- SPO, University Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, University Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, France
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Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. Int J Food Microbiol 2019; 318:108471. [PMID: 31841786 DOI: 10.1016/j.ijfoodmicro.2019.108471] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/08/2019] [Accepted: 12/05/2019] [Indexed: 01/19/2023]
Abstract
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation. Chemical composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed. The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and ethyl esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) analysis revealed that acetate esters contributed positively to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production.
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Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuwei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Hongmei Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an, China.
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Lu Y, Voon MKW, Chua JY, Huang D, Lee PR, Liu SQ. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine. Appl Microbiol Biotechnol 2017; 101:7853-7863. [PMID: 28942463 DOI: 10.1007/s00253-017-8527-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 07/04/2017] [Accepted: 09/11/2017] [Indexed: 02/01/2023]
Abstract
This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th (T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Marilyn Kai Wen Voon
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Jian-Yong Chua
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Dejian Huang
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
| | - Pin-Rou Lee
- Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
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Caridi A, Sidari R, Giuffrè AM, Pellicanò TM, Sicari V, Zappia C, Poiana M. Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-016-2840-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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