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Yang M, Lai H, Wang Y, Mei Y, Huang Y, Zeng X, Ge L, Zhao J, Zhu Y, Huang Q, Zhao N. Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai. Food Res Int 2023; 174:113650. [PMID: 37986488 DOI: 10.1016/j.foodres.2023.113650] [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: 07/31/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/22/2023]
Abstract
To investigate the colonization and impact of the specific Lactiplantibacillus plantarum strains, four isolated strains were applied in pickled Suancai which is a traditional pickled mustard (Brassica juncea). Results showed that strain-8 with the highest lactic acid bacteria (LAB) counts and acetic acid (p < 0.05). There were 11.42 % ∼ 32.35 % differential volatile compounds detected, although nitriles, esters, and acids were predominant. L. plantarum disturbed the microbial community, in which the microbial composition of strain-11 was most similar to the naturally fermented sample. Amino acids, carbohydrate metabolism, and metabolism of cofactors and vitamins were the main functional classes because of the similar dominant microbes (Lactiplantibacillus and Levilactobacillus). The functional units were separated based on NMDS analysis, in which bacterial chemotaxis, amino acid-related units, biotin metabolism, fatty acid biosynthesis, and citrate cycle were significantly different calculated by metagenomeSeq and Benjamin-Hochberg methods (p < 0.05). The contents of most flavor compounds were consistent with their corresponding enzymes. In particular, glucosinolates metabolites were different and significantly related to the myrosinase and metabolic preference of LAB. Therefore, this study revealed the impact mechanism of the specific L. plantarum strains and provided a perspective for developing microbial resources to improve the flavor diversity of fermented vegetables.
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Affiliation(s)
- Menglu Yang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Haimei Lai
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Yali Wang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Yuan Mei
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Yuli Huang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Xueqing Zeng
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Lihong Ge
- College of Life Science, Sichuan Normal University, Chengdu 610066, China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yongqing Zhu
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Qiaolian Huang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Nan Zhao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
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2
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Li J, Hong M. Impact of Candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine. Front Microbiol 2023; 14:1192006. [PMID: 37614599 PMCID: PMC10442558 DOI: 10.3389/fmicb.2023.1192006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 07/17/2023] [Indexed: 08/25/2023] Open
Abstract
Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. This study was carried out to illuminate the effect of sequential inoculation of indigenous Candida railenensis and S. cerevisiae on alcoholic fermentation behavior and chemical and aromatic characteristics of Vidal blanc icewine. During the mixed culture fermentation, C. railenensis was present in the initial and middle stages but was absent after 14 days. The results of basic chemical parameters showed that the glycerol content in the mixed culture-fermented icewine was higher than that of the pure fermented icewine, but the acetic acid content was the opposite. In terms of volatile aroma compounds, C. railenensis in the mixed culture fermentation reduced some metabolites such as lower alcohols, 1-hexanol, 3-methylthiopropanol, and their unpleasant notes and increased the production of some desired volatile aroma compounds such as benzaldehyde, β-damascenone, 2-furanmethanol, and 5-methyl furfural associated with rose, honey, nut, and caramel characteristics. Furthermore, C. railenensis also changed the sensory performance of icewine by participating in the fermentation of S. cerevisiae. These findings suggest that C. railenensis with positive enological properties has the ability to be used in icewine production, which has never been reported before.
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Affiliation(s)
- Jing Li
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, Liaoning, China
| | - Mengnan Hong
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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3
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González-Jiménez MDC, Mauricio JC, Moreno-García J, Puig-Pujol A, Moreno J, García-Martínez T. Endogenous CO 2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production. Microorganisms 2023; 11:1630. [PMID: 37512803 PMCID: PMC10385240 DOI: 10.3390/microorganisms11071630] [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: 04/28/2023] [Revised: 05/30/2023] [Accepted: 06/19/2023] [Indexed: 07/30/2023] Open
Abstract
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome-proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines.
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Affiliation(s)
- María Del Carmen González-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Anna Puig-Pujol
- Department of Enological Research, Institute of Agrifood Research and Technology, Catalan Institute of Vine and Wine (IRTA, INCAVI), Plaça Àgora 2, 08720 Barcelona, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
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4
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Gao Y, Wang X, Ai J, Huang W, Zhan J, You Y. Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts displaying high hydroxycinnamate decarboxylase activity during mulberry wine fermentation and aging. Food Microbiol 2023; 113:104272. [PMID: 37098424 DOI: 10.1016/j.fm.2023.104272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/24/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
The color of mulberry wine is difficult to maintain since the main chromogenic substances, anthocyanins, are severely degraded during fermentation and aging. This study selected Saccharomyces cerevisiae I34 and Wickerhamomyces anomalus D6, both displaying high hydroxycinnamate decarboxylase (HCDC) activity (78.49% and 78.71%), to enhance the formation of stable vinylphenolic pyranoanthocyanins (VPAs) pigments during mulberry wine fermentation. The HCDC activity of 84 different strains from eight regions in China was primarily screened via the deep well plate micro fermentation method, after which the tolerance and brewing characteristics were evaluated via simulated mulberry juice. The two selected strains and a commercial Saccharomyces cerevisiae were then inoculated individually or sequentially into the fresh mulberry juice, while the anthocyanin precursors and VPAs were identified and quantified via UHPLC-ESI/MS. The results showed that the HCDC-active strains facilitated the synthesis of stable pigments, cyanidin-3-O-glucoside-4-vinylcatechol (VPC3G), and cyanidin-3-O-rutinoside-4-vinylcatechol (VPC3R), highlighting its potential for enhancing color stability.
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LIU J, LIU M, LIU Y, HE C, HUANG J, ZHANG S, ZHOU R, ZHOU J, CAI L. Split batch and coculture fermentation to regulate the organic acids and flavor profile of fruit wine-a case study of Prunus mume Sieb. et Zucc (greengage) wine. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jian LIU
- Sichuan University, China; Chinese Academy of Agricultural Sciences, China
| | - Miao LIU
- Luzhoulaojiao Company Limited, China
| | | | - Cheng HE
- Luzhoulaojiao Company Limited, China
| | | | | | - Rongqing ZHOU
- Sichuan University, China; National Engineering Research Centre of Solid-state Brewing, China; Sichuan University, China
| | - Jun ZHOU
- Luzhoulaojiao Company Limited, China
| | - Liang CAI
- Luzhoulaojiao Company Limited, China
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6
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The Impact of Indigenous Non-Saccharomyces Yeasts Inoculated Fermentations on ‘Semillon’ Icewine. FERMENTATION 2022. [DOI: 10.3390/fermentation8080413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-Saccharomyces cerevisiae yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluated two indigenous non-Saccharomyces cerevisiae yeasts, Lachancea thermotolerans (LT-2) and Torulaspora delbrueckii (TD-3), for their ability to improve the acidity and quality of ‘Semillon’ icewine. Five different inoculation schemes were implemented, including a single inoculation of S. cerevisiae (SC), L. thermotolerans (LT), and T. delbrueckii (TD); the sequential inoculation of L. thermotolerans, followed by S. cerevisiae after 6 days (L-S); and the sequential inoculation of L. thermotolerans, followed by T. delbrueckii after 6 days (L-D). The results showed that, during sequential fermentation (L-S and L-D), the presence of S. cerevisiae or T. delbrueckii slightly restrained the growth of L. thermotolerans. Single or sequential inoculation with L. thermotolerans and T. delbrueckii significantly reduced the amount of volatile acidity and increased the glycerol content. Furthermore, fermentations involving L. thermotolerans produced relevant amounts of lactic acid (2.04–2.2 g/L) without excessive deacidification of the icewines. Additionally, sequential fermentations increased the concentration of terpenes, C13-norisoprenoid compounds, and phenethyl compounds. A sensory analysis also revealed that sequentially fermented icewines (L-S and L-D) had more fruity and floral odors and aroma intensity. This study highlights the potential application of L. thermotolerans and T. delbrueckii in sequential fermentation to improve the icewine quality.
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7
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Role of Yeasts on the Sensory Component of Wines. Foods 2022; 11:foods11131921. [PMID: 35804735 PMCID: PMC9265420 DOI: 10.3390/foods11131921] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022] Open
Abstract
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.
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Wang M, Wang J, Chen J, Philipp C, Zhao X, Wang J, Liu Y, Suo R. Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. Foods 2022; 11:foods11121725. [PMID: 35741923 PMCID: PMC9222704 DOI: 10.3390/foods11121725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 01/27/2023] Open
Abstract
Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starters, but there were differences in microbial diversity among the different starters. The wine samples fermented by CEC01 had higher microbial abundance. GC-MS detected a total of 58 aromatic compounds from the fermentation process by the experimental yeasts. There were 25 compounds in the F6d variant, which was higher than in other samples. The PCA score plot showed that 796 and F15 yeast-fermented wines had similar aromatic characteristic compositions. According to partial least squares (PLS, VIP > 1.0) analysis and Spearman’s correlation analysis, 11, 8, 8 and 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA and F15 starter, respectively. Among them, Leuconostoc, Lactobacillus, Sphingomonas and Pseudomonas played an important role in the formation of aroma compounds such as Ethyl caprylate, Ethyl caprate and Ethyl-9-decenoate. These results can help us to have a better understanding of the effects of microorganisms on wine aroma and provide a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.
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Affiliation(s)
- Meiqi Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Jiarong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Jiawei Chen
- China Great Wall Wine Co., Ltd., Zhangjiakou 075400, China; (J.C.); (X.Z.)
| | - Christian Philipp
- Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, Austria;
| | - Xiaoning Zhao
- China Great Wall Wine Co., Ltd., Zhangjiakou 075400, China; (J.C.); (X.Z.)
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
- Correspondence: ; Tel.: +86-13503129927
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
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9
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Tangüler H, Erten H. The influence of two yeast strains on fermentation and flavour composition of cider. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hasan Tangüler
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Hüseyin Erten
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
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10
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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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11
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Ni Z, Ye P, Liu J, Huang J, Zhou R. Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03822-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Liu J, Liu M, Ye P, He C, Liu Y, Zhang S, Huang J, Zhou J, Zhou R, Cai L. Characterisation of the metabolite profile and microbial community of repeated batch and coculture-fermented greengage wine. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.06.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains. FERMENTATION 2021. [DOI: 10.3390/fermentation7040211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the analysis results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quantitative descriptive analysis was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant analysis further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main commercial yeasts.
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Alfonzo A, Prestianni R, Gaglio R, Matraxia M, Maggio A, Naselli V, Craparo V, Badalamenti N, Bruno M, Vagnoli P, Settanni L, Moschetti G, Francesca N. Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines. Int J Food Microbiol 2021; 360:109325. [PMID: 34281717 DOI: 10.1016/j.ijfoodmicro.2021.109325] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/28/2021] [Accepted: 06/29/2021] [Indexed: 11/26/2022]
Abstract
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological and chemical parameters demonstrated the aptitude of strain SPF52 to successfully conduct alcoholic fermentation. During fermentation, the Saccharomyces yeast populations ranged from 7 to 8 logarithmic CFU/mL. All wines had a final ethanol content ranging between 12.91 and 13.85% (v/v). The dominance of the two starter strains over native yeast populations was higher than 97% as estimated by interdelta analysis. The addition of nutrients SS or SC increased the aromatic complexity of the wines as reflected by volatile organic compounds (VOCs) composition and sensory profiles. In particular, 32 VOCs were identified; alcohols (62.46-81.1%), thiols (0.27-0.87%), ethers (0.09-0.16%), aldehydes (0-1.21%), ketones (0-2.28%), carboxylic acids (4.21-12.32%), esters (0-10.85%), lactones (0.9-1.49%) and other compounds (0.77-6.9%). Sensory analysis demonstrated a significant impact on wine aroma in relation to yeast starter strain used, the type of nutrition (SS, SC or classic nutrition) and the presence/absence of GIY. The wines produced with GR1 yeast strain and SS (T2), SPF52 with SC (T9) both in presence of GIY showed higher overall quality. Trials T2 and T9 showed the highest scores for 13 and 18 attributes, respectively. The different nutrition, addition of GIY and the yeast starter strains diversified and enhanced sensory expression of Catarratto wines.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Michele Matraxia
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Antonella Maggio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Valentina Craparo
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Natale Badalamenti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy
| | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy
| | - Paola Vagnoli
- Lallemand Italia, Via Rossini 14/B, 37060, Castel D'Azzano, VR, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
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15
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Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature had a significant effect on the production of n-propanol (p = 0.0009 < 0.01 and p = 0.0389 < 0.05, respectively). The best combination of fermentation parameters obtained was: the ratio of additional glucose to threonine content was 6:4, the temperature was 32 °C, and the initial pH was 4.40. Under these conditions, the production of n-propanol was 53.84 ± 0.12 mg/L, which was close to the theoretical value. Thus, the fermentation parameter model obtained through response surface optimization is reliable and can provide technical guidance for regulating the production of n-propanol and realizing high-quality baijiu brewing.
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16
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The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines. Food Chem X 2021; 9:100116. [PMID: 33665608 PMCID: PMC7902897 DOI: 10.1016/j.fochx.2021.100116] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 12/24/2020] [Accepted: 01/19/2021] [Indexed: 11/30/2022] Open
Abstract
10 Saccharomyces cerevisiae strains fermented must with phenolics and aroma precursors. Isobutanal, isopropyl isoamyl acetates, and ethyl propanoate lost by evaporation. Yeast strain affects levels of 45 out of 60 aroma compounds mostly after aging. Linalool and geraniol fermentative aroma compounds. Strong modulation of varietal aroma. Strains can limit levels of guaiacol or TDN.
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
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Vicente J, Calderón F, Santos A, Marquina D, Benito S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. Int J Mol Sci 2021; 22:ijms22031196. [PMID: 33530422 PMCID: PMC7866185 DOI: 10.3390/ijms22031196] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/14/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023] Open
Abstract
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363710 or +34-913363984
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Duan G, Liu Y, Lv H, Wu F, Wang R. Optimization of “Zaoheibao” wine fermentation process and analysis of aroma substances. BIOTECHNOL BIOTEC EQ 2020. [DOI: 10.1080/13102818.2020.1818621] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Guofeng Duan
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Yuanyuan Liu
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Hongliu Lv
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Fei Wu
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Rufu Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, PR China
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Piras S, Brazão J, Ricardo-da-Silva JM, Anjos O, Caldeira I. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2020. [DOI: 10.1051/ctv/20203501049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
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20
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Improved flavor profiles of red pitaya ( Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature. Journal of Food Science and Technology 2020; 57:4469-4480. [PMID: 33087960 DOI: 10.1007/s13197-020-04484-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2020] [Accepted: 04/24/2020] [Indexed: 01/21/2023]
Abstract
The effects of the inoculation method of Saccharomyces bayanus BV818 and non-Saccharomyces yeast Metschnikowia agaves P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in the present study. Although the growth of P3-3 was inhibited by BV818 in the mixed inoculations, simultaneous and sequential inoculations promoted the production of seven volatiles, including higher alcohols (propan-1-ol, 3-methyl-1-butanol and phenethyl alcohol), esters (ethyl decanoate and diethyl succinate), acid (2-ethylhexanoic acid), and ketone (acetoin). Sequential inoculation produced the largest total content of volatile compounds and exhibited the best in the global aroma. The red pitaya wine produced in different inoculations can be separated by its main volatile components. Furthermore, the highest total content was yielded at 25 °C for alcohols and at 21 °C for esters and acids. Within an experimental range of 17 °C to 29 °C, the contents of benzaldehyde and acetoin decreased with the increase in temperature, whereas the change in 4-ethyl-2-methoxyphenol content was the opposite. The similarly high total contents of volatiles and global aroma score were yielded via sequential inoculation at 21 °C and 25 °C. Therefore, the desired red pitaya wine can be effectively produced by modulating the inoculation method and fermentation temperature.
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Hart RS, Jolly NP, Ndimba BK. Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine – A review. J Microbiol Methods 2019; 165:105699. [DOI: 10.1016/j.mimet.2019.105699] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/15/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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22
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Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040087] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.
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23
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Loira I, Morata A, Bañuelos MA, Puig-Pujol A, Guamis B, González C, Suárez-Lepe JA. Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Antioxidant properties of a vegetable-fruit beverage fermented with two Lactobacillus plantarum strains. Food Sci Biotechnol 2018; 27:1719-1726. [PMID: 30483436 DOI: 10.1007/s10068-018-0411-4] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 05/23/2018] [Accepted: 06/03/2018] [Indexed: 02/07/2023] Open
Abstract
Fermented vegetable-fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8 g/L to 7.7 and 20.8 g/L, respectively, while sucrose decreased slightly. Ascorbic acid also increased continuously during the fermentation to 90.74 mg/100 mL. DPPH and ABTS radical scavenging activity and FRAP reached their maximum value after 4-8 days. The accumulation of TPC, TFC, and SOD reached their maximum value on the 8th day of fermentation. Our study revealed that the L. plantarum-fermented vegetable-fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.
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25
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Englezos V, Rantsiou K, Cravero F, Torchio F, Pollon M, Fracassetti D, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L. Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae. Food Chem 2018; 257:350-360. [PMID: 29622221 DOI: 10.1016/j.foodchem.2018.03.018] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 02/25/2018] [Accepted: 03/06/2018] [Indexed: 01/12/2023]
Abstract
Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes.
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Affiliation(s)
- Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Francesco Cravero
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Fabrizio Torchio
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Matteo Pollon
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Daniela Fracassetti
- Università degli Studi di Milano, Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Via Giovanni Celoria 2, 20133 Milano, Italy
| | | | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
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26
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Ouyang X, Zhu B, Liu R, Gao Q, Lin G, Wu J, Hu Z, Zhang B. Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13432] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Ruojin Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Qiong Gao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Guo Lin
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Jiabao Wu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Zeying Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
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Vigentini I, Barrera Cardenas S, Valdetara F, Faccincani M, Panont CA, Picozzi C, Foschino R. Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production. Front Microbiol 2017; 8:1225. [PMID: 28713352 PMCID: PMC5491622 DOI: 10.3389/fmicb.2017.01225] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Accepted: 06/16/2017] [Indexed: 11/13/2022] Open
Abstract
The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout the re-fermentation step. A collection of 133 S. cerevisiae strains were screened on the basis of technological criteria (fermenting power and vigor, SO2 tolerance, alcohol tolerance, flocculence) and qualitative features (acetic acid, glycerol and H2S productions). These activities allowed the selection of yeasts capable of dominating the in-bottle fermentation in actual cellar conditions: in particular, the performances of FX and FY strains (isolated in Franciacorta area), and OX and OY strains (isolated in Oltrepò Pavese area), were compared to those of habitually used starter cultures (IOC18-2007, EC1118, Lalvin DV10), by involving nine wineries belonging to the two Consortia of Appellation of Origin. The microbiological analyses of samples have revealed that the indigenous strains showed an increased latency period and a higher cultivability along the aging time than the commercial starter cultures do. Results of chemical analyses and sensory evaluation of the samples after 18 months sur lies have shown that significant differences (p < 0.05) were present among the strains for alcoholic strength, carbon dioxide overpressure and pleasantness, whereas they were not observed for residual sugars content, titratable acidity or volatile acidity. Indigenous S. cerevisiae exhibited comparable values respect to the commercial starter cultures. The ANOVA has also proven that the base wine formulation is a key factor, by significantly affecting (p < 0.01) some oenological parameters of wine, like alcoholic strength, volatile acidity, carbon dioxide overpressure, titratable acidity and dry extract. The use of native yeast strains for the re-fermentation step can be considered a convenient way for introducing differentiation to the final product without modifying the traditional technology. In a perspective of "precision enology," where the wine is designed on specific vine cultivars and microorganisms, this work underlines that exploring yeast biodiversity is a strategic activity to improve the production.
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Affiliation(s)
- Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Shirley Barrera Cardenas
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Federica Valdetara
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | | | - Carlo A Panont
- Consorzio Tutela Vini Oltrepò PaveseTorrazza Coste, Italy
| | - Claudia Picozzi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
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28
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Laureys D, De Vuyst L. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. J Appl Microbiol 2017; 122:719-732. [PMID: 27930854 DOI: 10.1111/jam.13370] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 11/20/2016] [Accepted: 11/29/2016] [Indexed: 11/29/2022]
Abstract
AIMS To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. METHODS AND RESULTS Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and metabolite production course. The inoculum determined the water kefir grain growth, the viable counts on the grains, the time until total carbohydrate exhaustion, the final metabolite concentrations and the microbial species diversity. There were always 2-10 lactic acid bacterial cells for every yeast cell and the majority of these micro-organisms was always present on the grains. Lactobacillus paracasei, Lactobacillus hilgardii, Lactobacillus nagelii and Saccharomyces cerevisiae were always present and may be the key micro-organisms during water kefir fermentation. Low water kefir grain growth was associated with small grains with high viable counts of micro-organisms, fast fermentation and low pH values, and was not caused by the absence of exopolysaccharide-producing lactic acid bacteria. CONCLUSIONS The water kefir grain inoculum influences the microbial species diversity and characteristics of the fermentation process. A select group of key micro-organisms was always present during fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY This study allows a rational selection of a water kefir grain inoculum.
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Affiliation(s)
- D Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - L De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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29
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Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography-mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution. Food Sci Biotechnol 2017; 26:331-338. [PMID: 30263547 DOI: 10.1007/s10068-017-0045-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 01/09/2017] [Accepted: 01/26/2017] [Indexed: 10/19/2022] Open
Abstract
The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS), among which 23 aroma compounds were further screened out as important odorants based on their odor activity values (OAVs); then, the previously mentioned 23 volatiles were correlated to sensory attributes using partial least-squares regression (PLSR). The result indicates that the differently priced wines were associated with different compounds and aroma attributions. Finally, aroma reconstitution was performed by mixing odor-active aroma compounds (OAVs>1) on the basis of their measured concentrations in the original sample. The result indicated that the aroma profile of the reconstituted sample was similar to that of the original sample.
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30
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Martínez A, Vegara S, Herranz-López M, Martí N, Valero M, Micol V, Saura D. Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.387] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Alejandro Martínez
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Salud Vegara
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Maria Herranz-López
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Nuria Martí
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Manuel Valero
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Vicente Micol
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Domingo Saura
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
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31
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Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit ( Actinidia deliciosa cv.) Wine. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2934743. [PMID: 28251154 PMCID: PMC5303853 DOI: 10.1155/2017/2934743] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Accepted: 12/07/2016] [Indexed: 11/17/2022]
Abstract
“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made with S. cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made with S. cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use of S. cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.
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32
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Ouyang X, Yuan G, Ren J, Wang L, Wang M, Li Y, Zhang B, Zhu B. Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1233435] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China
| | - Guanshen Yuan
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China
| | - Jie Ren
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China
| | - Liying Wang
- Department of Research and Development, Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia, China
| | - Mengze Wang
- Department of Research and Development, Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia, China
| | - Yonghua Li
- Department of Research and Development, Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia, China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China
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Wei XL, Liu SP, Yu JS, Yu YJ, Zhu SH, Zhou ZL, Hu J, Mao J. Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process. J Biosci Bioeng 2016; 123:460-465. [PMID: 28043775 DOI: 10.1016/j.jbiosc.2016.11.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Revised: 11/14/2016] [Accepted: 11/30/2016] [Indexed: 01/18/2023]
Abstract
As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid. Compared to the traditional brewing technology, the new technology saved water resources and reduced environmental pollution. The concentration of biogenic amine was also decreased by 27.16%, which improving the security of the CRW. The esters increased led to more soft-tasted CRW and less aging time; the quality of CRW would be improved with less alcohol.
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Affiliation(s)
- Xiao Lu Wei
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shuang Ping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China
| | - Jian Shen Yu
- Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063, China
| | - Yong Jian Yu
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212043, PR China
| | - Sheng Hu Zhu
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212043, PR China
| | - Zhi Lei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China
| | - Jian Hu
- Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China.
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Roda A, De Faveri DM, Dordoni R, Cases EV, Jáuregui NN, Carbonell Barrachina ÂA, Frutos Fernandez MJ, Lambri M. Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13111] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arianna Roda
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Dante Marco De Faveri
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Roberta Dordoni
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Estefanìa Valero Cases
- School of Engineering of Orihuela; Univeritas Miguel Hernàndez; Orihuela Alicante 03312 Spain
| | - Nallely Nuncio Jáuregui
- School of Engineering of Orihuela; Univeritas Miguel Hernàndez; Orihuela Alicante 03312 Spain
| | | | | | - Milena Lambri
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
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Rollero S, Mouret JR, Sanchez I, Camarasa C, Ortiz-Julien A, Sablayrolles JM, Dequin S. Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain. Microb Cell Fact 2016; 15:32. [PMID: 26861624 PMCID: PMC4748530 DOI: 10.1186/s12934-016-0434-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Accepted: 01/27/2016] [Indexed: 01/08/2023] Open
Abstract
Background Fermentative aromas play a key role in the organoleptic profile of young wines. Their production depends both on yeast strain and fermentation conditions. A present-day trend in the wine industry consists in developing new strains with aromatic properties using adaptive evolution approaches. An evolved strain, Affinity™ ECA5, overproducing esters, was recently obtained. In this study, dynamics of nitrogen consumption and of the fermentative aroma synthesis of the evolved and its ancestral strains were compared and coupled with a transcriptomic analysis approach to better understand the metabolic reshaping of Affinity™ ECA5. Results Nitrogen assimilation was different between the two strains, particularly amino acids transported by carriers regulated by nitrogen catabolite repression. We also observed differences in the kinetics of fermentative aroma production, especially in the bioconversion of higher alcohols into acetate esters. Finally, transcriptomic data showed that the enhanced bioconversion into acetate esters by the evolved strain was associated with the repression of genes involved in sterol biosynthesis rather than an enhanced expression of ATF1 and ATF2 (genes coding for the enzymes responsible for the synthesis of acetate esters from higher alcohols). Conclusions An integrated approach to yeast metabolism—combining transcriptomic analyses and online monitoring data—showed differences between the two strains at different levels. Differences in nitrogen source consumption were observed suggesting modifications of NCR in the evolved strain. Moreover, the evolved strain showed a different way of managing the lipid source, which notably affected the production of acetate esters, likely because of a greater availability of acetyl-CoA for the evolved strain. Electronic supplementary material The online version of this article (doi:10.1186/s12934-016-0434-6) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Stéphanie Rollero
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France. .,Lallemand SAS, 31700, Blagnac, France.
| | - Jean-Roch Mouret
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | - Isabelle Sanchez
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | - Carole Camarasa
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | | | - Jean-Marie Sablayrolles
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | - Sylvie Dequin
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
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36
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Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0410-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhu J, Shi J, Lu Y, Liu L, Liu Y. Application of strains ofGeotrichumspp. to decrease higher alcohols and to increase esters. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.287] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jing Zhu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - JunLing Shi
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - Yao Lu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - LaPing Liu
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - YanLin Liu
- College of Enology; Northwest A&F University; 23 Xinong Road Yangling Shaanxi Province 712100 China
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Synos K, Reynolds A, Bowen A. Effect of yeast strain on aroma compounds in Cabernet franc icewines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.044] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.049] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Cortés-Diéguez S, Rodriguez-Solana R, Domínguez JM, Díaz E. Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.252] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sandra Cortés-Diéguez
- Chemical Engineering Department, Sciences Faculty; University of Vigo (Ourense Campus); As Lagoas s/n 32004 Ourense Spain
- Laboratory of Agro-food Biotechnology; CITI-Tecnópole, Parque Tecnológico de Galicia; San Cibrao das Viñas Ourense Spain
| | - Raquel Rodriguez-Solana
- Chemical Engineering Department, Sciences Faculty; University of Vigo (Ourense Campus); As Lagoas s/n 32004 Ourense Spain
- Laboratory of Agro-food Biotechnology; CITI-Tecnópole, Parque Tecnológico de Galicia; San Cibrao das Viñas Ourense Spain
| | - José Manuel Domínguez
- Chemical Engineering Department, Sciences Faculty; University of Vigo (Ourense Campus); As Lagoas s/n 32004 Ourense Spain
- Laboratory of Agro-food Biotechnology; CITI-Tecnópole, Parque Tecnológico de Galicia; San Cibrao das Viñas Ourense Spain
| | - Emilia Díaz
- Viticulture and Oenology Research Station from Galicia; Ponte San Clodio s/n, Leiro 32427 Ourense Spain
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Wang Y, Zhang C, Xu Y, Li J. Evaluating potential applications of indigenous yeasts and theirβ-glucosidases. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.256] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yuxia Wang
- Yibin University; School of Life science and Food Engineering; 8 Jiusheng Road, Wuliangye Ave Yibin Sichuan 644007 China
| | - Chao Zhang
- 8 Jiusheng Road, Wuliangye Ave Yibin Sichuan 644007 China
| | - Yan Xu
- 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Jiming Li
- Changyu Group Company Ltd; Center of Science and Technology; 1 Jichang Rd Yantai Shantong 264000 China
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Berenguer M, Vegara S, Barrajón E, Saura D, Valero M, Martí N. Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. Food Chem 2015. [PMID: 26213048 DOI: 10.1016/j.foodchem.2015.06.027] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Three commercial Saccharomyces cerevisiae yeast strains: Viniferm Revelación, Viniferm SV and Viniferm PDM were evaluated for the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and Wonderfull. Further malolactic fermentation was carried out spontaneously. The same fermentation patterns were observed for pH, titratable acidity, density, sugar consumption, and ethanol and glycerol production. Glucose was exhausted while fructose residues remained at the end of alcoholic fermentation. A high ethanol concentration (10.91 ± 0.27% v/v) in combination with 1.49 g/L glycerol was achieved. Citric acid concentration increased rapidly a 31.7%, malic acid disappeared as result of malolactic fermentation and the lactic acid levels reached values between 0.40 and 0.96 g/L. The analysis of CIEa parameter and total anthocyanin content highlights a lower degradation of monomeric anthocyanins during winemaking with Viniferm PDM yeast. The resulting wine retains a 34.5% of total anthocyanin content of pomegranate juice blend.
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Affiliation(s)
- María Berenguer
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Salud Vegara
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Enrique Barrajón
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Domingo Saura
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Manuel Valero
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Nuria Martí
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
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Zhu J, Chen F, Wang L, Niu Y, Shu C, Chen H, Xiao Z. Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1939-1947. [PMID: 25620380 DOI: 10.1021/jf505666y] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The study evaluated the effects of five different strains (GRE, RC212, Lalvin D254, CGMCC2.4, and CGMCC2.23) of the yeast Saccharomyces cerevisiae on the aromatic characteristics of fermented durian musts. In this work, 38 and 43 compounds in durian juices and wines were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-pulsed flame photometric detection (GC-PFPD) with the aid of stir bar sorptive extraction (SBSE), respectively. According to the measured odor activity values (OAV), only 11 and 15 aroma compounds had OAVs >1 in durian juices or wines, among which 2,3-butanedione, 3-methylbutanol, dimethyl sulfide, dimethyl disulfide, methyl ethyl disulfide, ethyl 2-methylbutanoate, ethyl butanoate, and ethyl octanoate were major contributors to the aroma of juices and wines. Partial least-squares regression (PLSR) was used to detect positive correlations between sensory analysis and aroma compounds. The results showed that the attributes were closely related to aroma compounds.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, China
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45
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Sun SY, Gong HS, Jiang XM, Zhao YP. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines. Food Microbiol 2014; 44:15-23. [DOI: 10.1016/j.fm.2014.05.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2014] [Revised: 04/14/2014] [Accepted: 05/13/2014] [Indexed: 11/16/2022]
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46
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Han Q, Shi J, Zhu J, Lv H, Du S. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9529-9538. [PMID: 25238318 DOI: 10.1021/jf5018862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
As the unavoidable byproducts of alcoholic fermentation, higher alcohols are unhealthy compounds widespread in alcoholic drinks. To investigate the activity of apple crude enzymes toward higher alcohols in liquors, five kinds of apple peels, namely, Fuji, Gala, Golden Delicious, Red Star, and Jonagold, were chosen to prepare enzymes, and three kinds of Chinese liquors, namely, Xifeng (containing 45% ethanol), Taibai (containing 50% ethanol), and Erguotou (containing 56% ethanol), were tested. Enzymes were prepared in the forms of liquid solution, powder, and immobilized enzymes using sodium alginate (SA) and chitosan. The treatment was carried out at 37 °C for 1 h. The relative amounts of different alcohols (including ethanol, 1-propanol, isobutanol, 1-butanol, isoamylol, and 1-hexanol) were measured using gas chromatography (GC). Conditions for preparing SA-immobilized Fuji enzymes (SA-IEP) were optimized, and the obtained SA-IEP (containing 0.3 g of enzyme) was continuously used to treat Xifeng liquor eight times, 20 mL per time. Significant degradation rates (DRs) of higher alcohols were observed at different degrees, and it also showed enzyme specificity according to the apple varieties and enzyme preparations. After five repeated treatments, the DRs of the optimized Fuji SA-IEP remained 70% for 1-hexanol and >15% for other higher alcohols.
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Affiliation(s)
- Qi'an Han
- College of Food Science and Engineering, Northwest A&F University , 28 Xinong Road, Yangling, Shaanxi Province 712100, China
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47
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Mouret JR, Cadiere A, Aguera E, Rollero S, Ortiz-Julien A, Sablayrolles JM, Dequin S. Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae. Yeast 2014; 32:257-69. [PMID: 24989462 DOI: 10.1002/yea.3028] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 06/17/2014] [Accepted: 06/22/2014] [Indexed: 01/26/2023] Open
Abstract
We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compounds in the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization.
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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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Laureys D, De Vuyst L. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Appl Environ Microbiol 2014; 80:2564-72. [PMID: 24532061 PMCID: PMC3993195 DOI: 10.1128/aem.03978-13] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2013] [Accepted: 02/06/2014] [Indexed: 12/23/2022] Open
Abstract
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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50
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Sun SY, Che CY, Sun TF, Lv ZZ, He SX, Gu HN, Shen WJ, Chi DC, Gao Y. Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines. Food Chem 2013; 138:2233-41. [DOI: 10.1016/j.foodchem.2012.12.032] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Revised: 10/28/2012] [Accepted: 12/11/2012] [Indexed: 12/01/2022]
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