1
|
Zhou J, Tang C, Zou S, Lei L, Wu Y, Yang W, Harindintwali JD, Zhang J, Zeng W, Deng D, Zhao M, Yu X, Liu X, Qiu S, Arneborg N. Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts. Food Chem 2024; 438:137956. [PMID: 37989022 DOI: 10.1016/j.foodchem.2023.137956] [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: 10/03/2022] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/23/2023]
Abstract
The development of blueberry wine provides an alternative method for maintaining the nutritional value and extending the shelf life of blueberries. However, anthocyanin loss and off-flavor compound generation during fermentation impair blueberry wine color and quality. Hydroxycinnamate decarboxylase from yeast can catalyze the conversion of hydroxycinnamic acids to vinylphenols, which later may condense with anthocyanins to form more stable vinylphenolic pyranoanthocyanins. In this study, 10 non-Saccharomyces yeasts from Daqu that showed hydroxycinnamate decarboxylase activity were screened. Among the 10 strains, Wickerhamomyces anomalus Y5 showed the highest consumption (34.59%) of the total tested phenolic acids and almost no H2S production. Furthermore, Y5 seemed to produce four vinylphenol pyranoanthocyanins (cyanidin-3-O-galactoside/glucoside-4-vinylcatechol, cyanidin-3-O-galactoside/glucoside-4-vinylsyringol, malvidin-4-vinylguaiacol, and malvidin-4-vinylcatechol) during blueberry wine fermentation, which may improve the color stability of blueberry wine. These findings provide new insights for improving the quality of blueberry wine using non-Saccharomyces yeasts.
Collapse
Affiliation(s)
- Jianli Zhou
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Chuqi Tang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Shuliang Zou
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, 1 Caiguan Road, Guiyang 550003, China
| | - Liangbo Lei
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Yuangen Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Wenhua Yang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jean Damascene Harindintwali
- CAS Key Laboratory of Soil Environment and Pollution Remediation, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
| | - Jiang Zhang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Wenwen Zeng
- Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China
| | - Dan Deng
- Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China
| | - Manman Zhao
- Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China
| | - Xiaobin Yu
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xiaobo Liu
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Nanjing 210094, Jiangsu, China
| | - Shuyi Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
| | - Nils Arneborg
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| |
Collapse
|
2
|
Deng H, Gu Q, Yu X, Zhou J, Liu X. Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine. Curr Res Food Sci 2024; 8:100730. [PMID: 38623272 PMCID: PMC11016931 DOI: 10.1016/j.crfs.2024.100730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 03/25/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
During the fruit wine production, phenolic acid decarboxylase (PAD) converts free hydroxycinnamic acid into 4-vinyl derivatives that can then react spontaneously with anthocyanins, generating more stable pyranoanthocyanins that are responsible for the color stability of fruit wine. Nevertheless, the low PAD activity in yeast under the winemaking conditions has largely limited the generation of 4-vinyl derivatives. To bridge this gap, we expressed PAD from Bacillus amyloliquefaciens in Pichia pastoris and surface-displayed it on Saccharomyces cerevisiae. As a result, S. cerevisiae surface-displayed PAD (SDPAD) exhibited an enhanced thermal stability and tolerance to acidic conditions. Fermentation experiments showed that SDPAD can significantly increase the content of vinylphenolic pyranoanthocyanins and thus maintain the color stability of blueberry wine. Our study demonstrated the feasibility of surface display technology for color stability enhancement during the production of blueberry wine, providing a new and effective solution to increase the content of vinylphenolic pyranoanthocyanins in the fruit-based wines.
Collapse
Affiliation(s)
- Huaili Deng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Qiuya Gu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Xiaobin Yu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jianli Zhou
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
| | - Xiaobo Liu
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Nanjing, 210094, China
| |
Collapse
|
3
|
Zeng Y, Li X, Yuan K, Chen B, Zhang W, Wang C, Sun J, Ramaswamy HS, Bai W. Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency. Food Chem 2023; 408:135247. [PMID: 36566539 DOI: 10.1016/j.foodchem.2022.135247] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/03/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]
Abstract
Hydroxyphenyl-pyranoanthocyanins (PACNs), derived from anthocyanins (ACNs) reacted with hydroxycinnamic acids, have higher practical application value because of better physicochemical stability than their precursors. However, the slow formation rate restricted their broader applications. In the present study, cyanidin-3-O-glucoside (C3G) was chosen to react with four kinds of hydroxycinnamic acids in a model solution. Changes of color and the production of hydroxyphenyl-PACNs were monitored. The formation of derivatives was time-dependent, and the orange-yellow changing trend was correlated with the formation of PACNs and the consumption of C3G. In addition, high-pressure processing (HPP) as a widely-used non-thermal processing method in the food industry was conducted to investigate its impact on hydroxyphenyl-PACNs formation. The results showed that HPP significantly improves the yield of two types of hydroxyphenyl-PACNs (C3G-4-vinylcatechol and C3G-4-vinylphenol) and the retention of total residual pigments during 56 days of storage. Therefore, HPP contributed to color-protecting and the transformation of hydroxyphenyl-PACNs.
Collapse
Affiliation(s)
- Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Kailan Yuan
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Bo Chen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Wenbao Zhang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Chao Wang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montr ́eal, QC, Canada
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
| |
Collapse
|
4
|
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.
Collapse
|
5
|
Liu W, Wang X, Ren J, Zheng C, Wu H, Meng F, Ling K, Qi X, Zhou M, Wang Y, Gu R, Han L, Zhang Y. Preparation, characterization, identification, and antioxidant properties of fermented acaí (
Euterpe oleracea
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
Affiliation(s)
- Wen‐Ying Liu
- Engineering Laboratory for Agro Biomass Recycling & Valorizing College of Engineering, China Agricultural University Beijing People's Republic of China
| | - Xue Wang
- Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China
| | - Jie Ren
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing People's Republic of China
| | - Cheng‐Dong Zheng
- Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China
| | - Han‐Shuo Wu
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing People's Republic of China
| | - Fan‐Tong Meng
- Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China
| | - Kong Ling
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing People's Republic of China
| | - Xiu‐Yu Qi
- Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China
| | - Ming Zhou
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing People's Republic of China
| | - Yue Wang
- Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China
| | - Rui‐Zeng Gu
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing People's Republic of China
| | - Lu‐Jia Han
- Engineering Laboratory for Agro Biomass Recycling & Valorizing College of Engineering, China Agricultural University Beijing People's Republic of China
| | - Yong‐Jiu Zhang
- Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China
| |
Collapse
|
6
|
Wang Y, Wang M, Li W, Wang X, Kong W, Huang W, Zhan J, Xia G, You Y. Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine. Front Nutr 2022; 9:1031594. [PMID: 36562039 PMCID: PMC9763556 DOI: 10.3389/fnut.2022.1031594] [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: 08/30/2022] [Accepted: 11/14/2022] [Indexed: 12/12/2022] Open
Abstract
Introduction Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. Methods This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China. Results and discussion The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.
Collapse
Affiliation(s)
- Yanyu Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Miao Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Wenjuan Li
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Xinyuan Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weifu Kong
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guangli Xia
- Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China,College of Pharmacy, Binzhou Medical University, Yantai, Shandong, China,*Correspondence: Guangli Xia,
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yilin You,
| |
Collapse
|
7
|
Englezos V, Jolly NP, Di Gianvito P, Rantsiou K, Cocolin L. Microbial interactions in winemaking: Ecological aspects and effect on wine quality. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
8
|
Vejarano R, Luján-Corro M. Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Front Nutr 2022; 9:890066. [PMID: 35694174 PMCID: PMC9174943 DOI: 10.3389/fnut.2022.890066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 05/05/2022] [Indexed: 12/25/2022] Open
Abstract
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
Collapse
Affiliation(s)
- Ricardo Vejarano
- Department of Research, Innovation and Social Responsibility, Universidad Privada del Norte (UPN), Trujillo, Peru
| | - Mariano Luján-Corro
- School of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Trujillo, Peru
| |
Collapse
|
9
|
Carbonero-Pacheco J, Moreno-García J, Moreno J, García-Martínez T, Mauricio JC. Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry. Front Microbiol 2022; 12:825756. [PMID: 35222316 PMCID: PMC8864117 DOI: 10.3389/fmicb.2021.825756] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 12/22/2021] [Indexed: 01/04/2023] Open
Abstract
Flor yeast velum is a biofilm formed by certain yeast strains that distinguishes biologically aged wines such as Sherry wine from southern Spain from others. Although Saccharomyces cerevisiae is the most common species, 5.8 S-internal transcribed spacer (ITS) restriction fragment length polymorphism analyses have revealed the existence of non-Saccharomyces species. In order to uncover the flor microbiota diversity at a species level, we used ITS (internal transcribed spacer 1)-metabarcoding and matrix-assisted laser desorption/Ionization time of flight mass spectrometry techniques. Further, to enhance identification effectiveness, we performed an additional incubation stage in 1:1 wine:yeast extract peptone dextrose (YPD) before identification. Six species were identified: S. cerevisiae, Pichia manshurica, Pichia membranifaciens, Wickerhamomyces anomalus, Candida guillermondii, and Trichosporon asahii, two of which were discovered for the first time (C. guillermondii and Trichosporon ashaii) in Sherry wines. We analyzed wines where non-Saccharomyces yeasts were present or absent to see any potential link between the microbiota and the chemical profile. Only 2 significant volatile chemicals (out of 13 quantified), ethanol and ethyl lactate, and 2 enological parameters (out of 6 quantified), such as pH and titratable acidity, were found to differ in long-aged wines. Although results show a low impact where the non-Saccharomyces yeasts are present, these yeasts isolated from harsh environments (high ethanol and low nutrient availability) could have a potential industrial interest in fields such as food microbiology and biofuel production.
Collapse
Affiliation(s)
- Juan Carbonero-Pacheco
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Córdoba, Spain
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Córdoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Córdoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Córdoba, Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Córdoba, Spain
| |
Collapse
|
10
|
Topić Božič J, Butinar L, Antalick G, Sternad Lemut M, Martelanc M, Albreht A, Korte D, Mozetič Vodopivec B. The influence of selected indigenous yeasts on Pinot Noir wine colour properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:664-672. [PMID: 34165824 DOI: 10.1002/jsfa.11395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 04/23/2021] [Accepted: 06/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The use of indigenous selected starters in winemaking is gaining interest due to certain advantages for the sensory quality of the wine. The present work shows the results of a laboratory experiment in which the influence of selected indigenous yeasts on the colour characteristics of Pinot Noir was studied with the use of high hydroxycinnamate decarboxylase activity yeasts. Pichia guilliermondii ZIM624 and Wickerhamomyces anomalus S138 yeasts were used in sequential fermentation with two strains of Saccharomyces cerevisiae, the native ZIM2180 strain and commercial Fermol Premier Cru (FPC). RESULTS In co-inoculation fermentations, non-Saccharomyces yeasts decreased colour intensity (on average by 25.5%). In wines fermented with ZIM624, the concentration of vinylphenolic pyranoanthocyanins increased (average concentration 1.5 mg L-1 ). However, vitisin concentration was significantly higher in S138 + FPC fermentation (1.3 mg L-1 and an average of 0.9 mg L-1 , respectively). Pinot Noir wines fermented with only ZIM2180 and sequential inoculation of ZIM624 + ZIM2180 resulted in significantly higher colour intensity (6.1 ± 0.0 AU and 4.4 ± 0.0 AU, respectively) and lower wine hue parameters compared to other wines. Sensory evaluation also showed that both wines had the highest perceived colour intensity and purple colour suggesting improvement in wine quality parameters. CONCLUSIONS The results confirmed that selected indigenous starters made out of Saccharomyces and non-Saccharomyces yeasts can alter Pinot Noir wine colour parameters and improve wine colour properties. Those yeasts properties should be investigated prior to the development of new commercial starters but also be considered in large scale spontaneous fermentations of low colour intensity red wines like Pinot Noir. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jelena Topić Božič
- Laboratory for Environmental and Life Sciences, University of Nova Gorica, Nova Gorica, Slovenia
| | - Lorena Butinar
- Wine Research Centre, University of Nova Gorica, Vipava, Slovenia
| | | | | | - Mitja Martelanc
- Wine Research Centre, University of Nova Gorica, Vipava, Slovenia
| | - Alen Albreht
- Department of Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
| | - Dorota Korte
- Laboratory for Environmental and Life Sciences, University of Nova Gorica, Nova Gorica, Slovenia
| | | |
Collapse
|
11
|
Sun N, Gao Z, Li S, Chen X, Guo J. Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:175-184. [PMID: 34061382 DOI: 10.1002/jsfa.11344] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 04/29/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochemical indices, volatile compounds and aroma properties of the kiwi wines were assessed. RESULTS The study suggested that the ethanol, color indices and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression analysis showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. CONCLUSION Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Nan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhiyi Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaowen Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jing Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| |
Collapse
|
12
|
He H, Yan Y, Dong D, Bao Y, Luo T, Chen Q, Wang J. Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing. J Fungi (Basel) 2021; 8:17. [PMID: 35049959 PMCID: PMC8780789 DOI: 10.3390/jof8010017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/22/2021] [Accepted: 12/24/2021] [Indexed: 11/25/2022] Open
Abstract
Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.
Collapse
Affiliation(s)
- Hongying He
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
| | - Yuchen Yan
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
| | - Dan Dong
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
| | - Yihong Bao
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, No. 26, Hexing St., Harbin 150040, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 999, Xuefu St., Nanchang 330047, China;
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (H.H.); (Y.Y.); (D.D.); (Y.B.)
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, No. 26, Hexing St., Harbin 150040, China
| |
Collapse
|
13
|
Manthos G, Zagklis D, Mesisklis K, Kornaros M. Effect of two-phase olive pomace acidification on odor prevention and kernel oil acidity reduction as a function of storage duration. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 298:113453. [PMID: 34364242 DOI: 10.1016/j.jenvman.2021.113453] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/29/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
The adoption of two-phase olive oil extraction processes has led to a significant increase in the amounts of two-phase olive pomace produced each year. This material is typically led to kernel oil extraction facilities that are forced to store the excessive amounts until treatment. During storage, malodorous compounds, like 4-ethylphenol, are formed that are then released to the atmosphere during drying, causing serious problems in a radius of several kilometers. At the same time, increased microbial activity in the stored pomace deteriorates kernel oil, diminishing its value. This deterioration is expressed as increased kernel oil acidity. In this work, the evolution of 4-ethylphenol concentration and kernel oil acidity as a function of storage duration and waste acidification were examined. The concentration of 4-ethylphenol in the unmodified two-phase olive pomace seems to be maximized after 23 d of storage, while kernel oil acidity reached a plateau of 10% after 70 d. Acidification at pH 2 prevented the production of 4-ethylphenol and kept kernel oil acidity at 5% for more than 100 d of storage. The results presented herein are a step towards understanding the processes taking place during two-phase olive pomace storage and exploring ways of minimizing their effects.
Collapse
Affiliation(s)
- G Manthos
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | - D Zagklis
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | - K Mesisklis
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | - M Kornaros
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece.
| |
Collapse
|
14
|
Yang W, Liu S, Marsol-Vall A, Tähti R, Laaksonen O, Karhu S, Yang B, Ma X. Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
15
|
Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated with Metschnikowia pulcherrima strains P01A016 or NS-MP or Meyerozyma guilliermondii P40D002 with S. cerevisiae Syrah added after three days. After fermentation, wines with Mt. pulcherrima contained 13.8% (P01A016) or 13.9% (NS-MP) v/v ethanol, respectively, amounts which were lower than in wines with S. cerevisiae alone (14.9% v/v). Delayed inoculation of must with S. cerevisiae (day 3) or musts with My. guilliermondii contained elevated concentrations of ethyl acetate (145 and 148 mg/L, respectively), concentrations significantly higher than those with S. cerevisiae inoculated on day 0 or with either strain of Mt. pulcherrima. Descriptive sensory analysis revealed a significant effect due to panelist but not due to Mt. pulcherrima or My. guilliermondii. This research indicates the potential for commercial application of these yeasts towards the production of reduced alcohol wines but without imparting negative sensory attributes.
Collapse
|
16
|
Miyagusuku-Cruzado G, Voss DM, Giusti MM. Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins. Int J Mol Sci 2021; 22:ijms22136708. [PMID: 34201477 PMCID: PMC8268429 DOI: 10.3390/ijms22136708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/11/2021] [Accepted: 06/17/2021] [Indexed: 12/04/2022] Open
Abstract
Pyranoanthocyanins are anthocyanin-derived pigments with higher stability to pH and storage. However, their slow formation and scarcity in nature hinder their industrial application. Pyranoanthocyanin formation can be accelerated by selecting anthocyanin substitutions, cofactor concentrations, and temperature. Limited information is available on the impacts of the chemical structure of the cofactor and anthocyanin; therefore, we evaluated their impacts on pyranoanthocyanin formation efficiency under conditions reported as favorable for the reaction. Different cofactors were evaluated including pyruvic acid, acetone, and hydroxycinnamic acids (p-coumaric, caffeic, ferulic, and sinapic acid) by incubating them with anthocyanins in a molar ratio of 1:30 (anthocyanin:cofactor), pH 3.1, and 45 °C. The impact of the anthocyanin aglycone was evaluated by incubating delphinidin, cyanidin, petunidin, or malvidin derivatives with the most efficient cofactor (caffeic acid) under identical conditions. Pigments were identified using UHPLC-PDA and tandem mass spectrometry, and pyranoanthocyanin formation was monitored for up to 72 h. Pyranoanthocyanin yields were the highest with caffeic acid (~17% at 72 h, p < 0.05). When comparing anthocyanins, malvidin-3-O-glycosides yielded twice as many pyranoanthocyanins after 24 h (~20%, p < 0.01) as cyanidin-3-O-glycosides. Petunidin- and delphinidin-3-O-glycosides yielded <2% pyranoanthocyanins. This study demonstrated the importance of anthocyanin and cofactor selection in pyranoanthocyanin production.
Collapse
|
17
|
Zhang P, Ma W, Meng Y, Zhang Y, Jin G, Fang Z. Wine phenolic profile altered by yeast: Mechanisms and influences. Compr Rev Food Sci Food Saf 2021; 20:3579-3619. [PMID: 34146455 DOI: 10.1111/1541-4337.12788] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/02/2021] [Accepted: 05/18/2021] [Indexed: 01/19/2023]
Abstract
Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.
Collapse
Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yiqi Meng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Yifan Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
18
|
Qiu X, Yu L, Wang W, Yan R, Zhang Z, Yang H, Zhu D, Zhu B. Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine. Front Microbiol 2021; 12:649978. [PMID: 34046021 PMCID: PMC8144288 DOI: 10.3389/fmicb.2021.649978] [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: 01/06/2021] [Accepted: 03/31/2021] [Indexed: 01/16/2023] Open
Abstract
Understanding the evolution of microorganisms and metabolites during wine fermentation is essential for controlling its production. The structural composition and functional capacity of the core microbiota determine the quality and quantity of fruit wine. Nanfeng tangerine wine fermentation involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this product fermentation remain unclear. Therefore, high-throughput sequencing (HTS) and headspace-gas chromatography-mass spectrometry (HS/GC-MS) were employed to reveal the core functional microbiota for the production of volatile flavors during spontaneous fermentation (SF) and inoculated fermentation (IF) with Saccharomyces cerevisiae of Nanfeng tangerine wine. A total of 13 bacterial and 8 fungal genera were identified as the core microbiota; Lactobacillus and Acetobacter were the dominant bacteria in SF and IF, respectively. The main fungal genera in SF and IF were Hanseniaspora, Pichia, and Saccharomyces with a clear succession. In addition, the potential correlations analysis between microbiota succession and volatile flavor dynamics revealed that Lactobacillus, Acetobacter, Hanseniaspora, and Saccharomyces were the major contributors to the production of the volatile flavor of Nanfeng tangerine wine. The results of the present study provide insight into the effects of the core functional microbiota in Nanfeng tangerine wine and can be used to develop effective strategies for improving the quality of fruit wines.
Collapse
Affiliation(s)
- Xiangyu Qiu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Linlin Yu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Weiying Wang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Riming Yan
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Zhibin Zhang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Huilin Yang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Du Zhu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China.,Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Bo Zhu
- College of Life Sciences, Gannan Normal University, Ganzhou, China
| |
Collapse
|
19
|
Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review. Molecules 2021; 26:molecules26030718. [PMID: 33573150 PMCID: PMC7866523 DOI: 10.3390/molecules26030718] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 11/17/2022] Open
Abstract
Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.
Collapse
|
20
|
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.
Collapse
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
| |
Collapse
|
21
|
Virdis C, Sumby K, Bartowsky E, Jiranek V. Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role. Front Microbiol 2021; 11:612118. [PMID: 33519768 PMCID: PMC7843464 DOI: 10.3389/fmicb.2020.612118] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/23/2020] [Indexed: 12/21/2022] Open
Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
Collapse
Affiliation(s)
- Carla Virdis
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
| | - Krista Sumby
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| | - Eveline Bartowsky
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Lallemand Australia, Edwardstown, SA, Australia
| | - Vladimir Jiranek
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| |
Collapse
|
22
|
Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation. Food Res Int 2020; 138:109779. [DOI: 10.1016/j.foodres.2020.109779] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 06/18/2020] [Accepted: 10/02/2020] [Indexed: 12/15/2022]
|
23
|
Waterhouse AL, Zhu J. A quarter century of wine pigment discovery. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5093-5101. [PMID: 31157405 DOI: 10.1002/jsfa.9840] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 04/15/2019] [Accepted: 04/16/2019] [Indexed: 06/09/2023]
Abstract
The red grape berry pigments, anthocyanins, were characterized in the early 20th century, but investigations of wine pigments were stymied during that era. The question of their identity was a major challenge for wine chemists. A number of techniques showed that the pigments were polymeric in nature. Some structures were postulated by mid-century based on reactions between anthocyanins and condensed tannin, and later postulated wine pigments were observed in model reactions. Some related compounds were then observed in wine. By the end of the 20th century, the ionization of non-volatiles for mass spectrometry opened the door to these compounds. In addition, a new class of compounds was observed, the pyranoanthocyanins, a product of fermentation and aging metabolites with anthocyanins. These compounds possess the pigment stability to SO2 and pH change that is characteristic of aged red wine. Aging experiments show a dynamic situation with shifts in the population of pigment classes over time. The very large number of diverse pigments explains why it has been so difficult to answer the century-old question of the structure of wine pigments. Our current understanding is founded on the use of mass spectral analysis using electrospray and related ionization techniques over the last 25 years. Future progress will rely on more sophisticated analysis of this very complex mixture of substances. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Jian Zhu
- Department of Viticulture and Enology, University of California, Davis, California, USA
| |
Collapse
|
24
|
Feng J, Li R, Zhang S, Bu Y, Chen Y, Cui Y, Lin B, Chen Y, Tao Y, Wu B. Bioretrosynthesis of Functionalized N-Heterocycles from Glucose via One-Pot Tandem Collaborations of Designed Microbes. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2020; 7:2001188. [PMID: 32995125 PMCID: PMC7507072 DOI: 10.1002/advs.202001188] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/29/2020] [Indexed: 05/10/2023]
Abstract
The design of multistrain systems has markedly expanded the prospects of using long biosynthetic pathways to produce natural compounds. However, the cooperative use of artificially engineered microbes to synthesize xenobiotic chemicals from renewable carbohydrates is still in its infancy. Here, a microbial system is developed for the production of high-added-value N-heterocycles directly from glucose. Based on a retrosynthetic analysis, eleven genes are selected, systematically modulated, and overexpressed in three Escherichia coli strains to construct an artificial pathway to produce 5-methyl-2-pyrazinecarboxylic acid, a key intermediate in the production of the important pharmaceuticals Glipizide and Acipimox. Via one-pot tandem collaborations, the designed microbes remarkably realize high-level production of 5-methyl-2-pyrazinecarboxylic acid (6.2 ± 0.1 g L-1) and its precursor 2,5-dimethylpyrazine (7.9 ± 0.7 g L-1). This study is the first application of cooperative microbes for the total biosynthesis of functionalized N-heterocycles and provides new insight into integrating bioretrosynthetic principles with synthetic biology to perform complex syntheses.
Collapse
Affiliation(s)
- Jing Feng
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
- University of Chinese Academy of SciencesBeijingChina
| | - Ruifeng Li
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
- University of Chinese Academy of SciencesBeijingChina
| | - Shasha Zhang
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
- University of Chinese Academy of SciencesBeijingChina
| | - Yifan Bu
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
- University of Chinese Academy of SciencesBeijingChina
| | - Yanchun Chen
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
- University of Chinese Academy of SciencesBeijingChina
| | - Yinglu Cui
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
| | - Baixue Lin
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
| | - Yihua Chen
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
| | - Yong Tao
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
| | - Bian Wu
- CAS Key Laboratory of Microbial Physiological and Metabolic EngineeringState Key Laboratory of Microbial ResourcesInstitute of MicrobiologyChinese Academy of SciencesBeijing100101P. R. China
| |
Collapse
|
25
|
Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030076] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with Saccharomyces cerevisiae due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-Saccharomyces yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by S. cerevisiae from the fermentation medium after their release via lysis of non-Saccharomyces yeasts in sequential fermentations.
Collapse
|
26
|
Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy. Molecules 2020; 25:molecules25143142. [PMID: 32660090 PMCID: PMC7397179 DOI: 10.3390/molecules25143142] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/03/2020] [Accepted: 07/03/2020] [Indexed: 11/17/2022] Open
Abstract
Hydroxycinnamic acid (HCA) decarboxylation by lactic acid bacteria (LAB) results in the production of 4-vinylplenols with great impact on the sensorial characteristics of foods. The determination of LAB decarboxylating capabilities is key for optimal strain selection for food production. The activity of LAB strains from the Ohio State University-Parker Endowed Chair (OSU-PECh) collection potentially capable of synthesizing phenolic acid decarboxylase was evaluated after incubation with HCAs for 36 h at 32 °C. A high-throughput method for monitoring HCAs decarboxylation was developed based on hypsochromic shifts at pH 1.0. Out of 22 strains evaluated, only Enterococcus mundtii, Lactobacillus plantarum and Pediococcus pentosaceus were capable of decarboxylating all p-coumaric, caffeic and ferulic acids. Other strains only decarboxylated p-coumaric and caffeic acid (6), only p-coumaric acid (2) or only caffeic acid (1), while 10 strains did not decarboxylate any HCA. p-Coumaric acid had the highest conversion efficiency, followed by caffeic acid and lastly ferulic acid. Results were confirmed by HPLC-DAD-ESI-MS analyses, showing the conversion of HCAs into their 4-vinylphenol derivatives. This work can help improve the sensory characteristics of HCA-rich foods where fermentation with LAB was used during processing.
Collapse
|
27
|
Topić Božič J, Butinar L, Ćurko N, Kovačević Ganić K, Mozetič Vodopivec B, Korte D, Franko M. Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-3005-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
28
|
Del Fresno JM, Morata A, Loira I, Escott C, Suárez Lepe JA. Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels. ACS OMEGA 2020; 5:7235-7243. [PMID: 32280864 PMCID: PMC7143435 DOI: 10.1021/acsomega.9b03854] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 03/16/2020] [Indexed: 05/27/2023]
Abstract
Various changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in different new oak barrels with similar commercial denominations. During 8 months, the total polyphenol index (TPI), color parameters, anthocyanins and pyranoanthocyanins, and wood aromatic compounds were periodically evaluated. The measurement of the TPI and color parameters was similar in all wines, but significant differences were found in total anthocyanin and vitisin content and in certain aromatic compounds belonging to volatile phenols, furanic compounds, and phenolic aldehydes. The results obtained indicate the need for the winemaker to carry out preliminary tests in order to be able to choose the wood that best suits the sensorial profile of the wine.
Collapse
|
29
|
Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03467-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
30
|
Božič JT, Butinar L, Albreht A, Vovk I, Korte D, Vodopivec BM. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109072] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
31
|
Devi A, Konerira Aiyappaa AA, Waterhouse AL. Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2110-2120. [PMID: 31875958 DOI: 10.1002/jsfa.10234] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Anthocyanins and flavonols play a significant role in contributing to wine color and mouthfeel, and the interaction of malolactic fermentation with these compounds is not well known. Here we investigated the adsorption of these compounds by Oenococcus oeni and Lactobacillus plantarum. RESULTS Delphinidin-3-glucoside (D3G) was adsorbed the most, followed by malvidin-3-glucoside (M3G) and peonidin-3-glucoside (P3G) for both the bacterial species, while flavonols were not adsorbed. An increase in β-glycosidase activity suggested that this enzyme breaks down the anthocyanin glucosides, providing sugars for growth. An average decline of approximately 65% in enzyme activity in the presence of substantial residual sugar was observed. The specific metabolic rates were found to be dependent on the class of anthocyanin and species / strain of the bacteria. Selective adsorption of anthocyanins and not the flavonol glycosides suggest that electrostatic interactions mediate the adsorption. Further, a breakdown of anthocyanins resulted in phloroglucinol aldehyde from the flavonoid A-ring and corresponding phenolic acids from the B-ring, i.e., gallic acid for D3G, syringic acid for M3G, and vanillic acid for P3G. CONCLUSIONS The breakdown and adsorption of the anthocyanin glucosides can help explain the color loss and aroma changes, such as the appearance of syringic and vanillic acid, associated with malolactic fermentation. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Apramita Devi
- Department of Viticulture and Enology, University of California, Davis, CA, USA
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-CFTRI Campus, Mysuru, India
| | - Anu-Appaiah Konerira Aiyappaa
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-CFTRI Campus, Mysuru, India
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, CA, USA
| |
Collapse
|
32
|
Abstract
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.
Collapse
|
33
|
Arcena MR, Kebede B, Leong SY, Silcock P, Oey I. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Res Int 2019; 127:108767. [PMID: 31882091 DOI: 10.1016/j.foodres.2019.108767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 10/19/2019] [Indexed: 12/18/2022]
Abstract
This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.
Collapse
Affiliation(s)
- Mylene Ross Arcena
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand.
| |
Collapse
|
34
|
Berrueta LA, Rasines-Perea Z, Prieto-Perea N, Asensio-Regalado C, Alonso-Salces RM, Sánchez-Ilárduya MB, Gallo B. Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03405-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
35
|
Abstract
In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.
Collapse
|
36
|
Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| |
Collapse
|
37
|
Ruta LL, Farcasanu IC. Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages. Antioxidants (Basel) 2019; 8:E182. [PMID: 31216780 PMCID: PMC6617349 DOI: 10.3390/antiox8060182] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 01/06/2023] Open
Abstract
The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and acetaldehyde) or with other compounds present in the complex fermentation milieu (such as vinylphenols obtained from cinnamic acids by means of a yeast decarboxylase) yielding pigments which can be more stable than the initial anthocyanins. Overall, these compounds contribute to the organoleptic traits of the mature product, but also to the overall chemical composition which make the yeast fermented beverages important sources of dietary antioxidants. In this review, we focused on the studies regarding the changes underwent by anthocyanins during yeast-mediated fermentation, on the approaches taken to enrich the fermented beverages in anthocyanins and their derived products, and on the interrelations between yeast and anthocyanin which were of relevance for obtaining a high-quality product containing optimum amounts of anthocyanin and anthocyanin-derived products.
Collapse
Affiliation(s)
- Lavinia Liliana Ruta
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ileana Cornelia Farcasanu
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| |
Collapse
|
38
|
Liu S, Laaksonen O, Kortesniemi M, Kalpio M, Yang B. Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations. Food Chem 2018; 266:262-274. [DOI: 10.1016/j.foodchem.2018.06.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 06/02/2018] [Accepted: 06/03/2018] [Indexed: 01/05/2023]
|
39
|
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae. Molecules 2018; 23:molecules23092353. [PMID: 30223456 PMCID: PMC6225490 DOI: 10.3390/molecules23092353] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 09/06/2018] [Accepted: 09/12/2018] [Indexed: 11/22/2022] Open
Abstract
Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins.
Collapse
|
40
|
Abstract
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.
Collapse
|
41
|
The impact of Torulaspora delbrueckii yeast in winemaking. Appl Microbiol Biotechnol 2018; 102:3081-3094. [PMID: 29492641 DOI: 10.1007/s00253-018-8849-0] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 02/05/2023]
Abstract
Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other than alcohol production to improve flavor diversity. This review explores the influence of the most used and commercialized non-Saccharomyces yeast, Torulaspora delbrueckii, on fermentation quality parameters, such as ethanol, glycerol, volatile acidity, volatile profile, succinic acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
Collapse
|
42
|
Li SY, Duan CQ. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Crit Rev Food Sci Nutr 2018; 59:1840-1867. [PMID: 29381384 DOI: 10.1080/10408398.2018.1431762] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO2) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.
Collapse
Affiliation(s)
- Si-Yu Li
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
| | - Chang-Qing Duan
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
| |
Collapse
|
43
|
Abstract
The traditional way of producing wine is through the use of Saccharomyces cerevisiae in order to convert glucose and fructose into alcohol. In the case of red wines, after this alcoholic fermentation lactic bacteria Oenococus oeni is used to stabilize wine from a microbiological point of view by converting malic acid into lactic acid that it is not a microbiological substract. The yeast species Schizosaccharomyces pombe was traditionally considered spoilage yeast. Nevertheless, during the last decade it started to be used due to its unique malic acid deacidification ability to reduce the harsh acidity of wines from northern Europe, by converting malic acid to ethanol and CO2 without producing lactic acid as lactic bacteria does. Additionally, during the last years, S. pombe has started to be used to solve the problems of modern winemaking industry such as increasing food quality or food safety. Some of those new uses, different from its traditional malic acid deacidification, are: high autolytic polysaccharides release, gluconic acid reduction, urease activity that make impossible ethyl carbamate (toxic compound) formation, high pyruvic acid production, that is related to color improvement, and removing lactic bacteria subtracts while avoiding biogenic amines (toxic compounds such as histamine) formation.
Collapse
|
44
|
Cuello RA, Flores Montero KJ, Mercado LA, Combina M, Ciklic IF. Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene. AMB Express 2017; 7:67. [PMID: 28324615 PMCID: PMC5360750 DOI: 10.1186/s13568-017-0369-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Accepted: 03/13/2017] [Indexed: 11/10/2022] Open
Abstract
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved. Compared to the control, the diploid BY4743pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine.
Collapse
|
45
|
Quaglieri C, Jourdes M, Waffo-Teguo P, Teissedre PL. Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
46
|
Escott C, Del Fresno JM, Loira I, Morata A, Tesfaye W, González MDC, Suárez-Lepe JA. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. Food Chem 2017; 239:975-983. [PMID: 28873660 DOI: 10.1016/j.foodchem.2017.07.037] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 06/30/2017] [Accepted: 07/10/2017] [Indexed: 11/17/2022]
Abstract
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
Collapse
Affiliation(s)
- Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
| | - Juan Manuel Del Fresno
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - Wendu Tesfaye
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - María Del Carmen González
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| |
Collapse
|
47
|
Belda I, Ruiz J, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Benito S, Santos A. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. Int J Food Microbiol 2017; 257:183-191. [PMID: 28668728 DOI: 10.1016/j.ijfoodmicro.2017.06.028] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/25/2017] [Accepted: 06/26/2017] [Indexed: 01/14/2023]
Abstract
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.
Collapse
Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Javier Ruiz
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Beata Beisert
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Eva Navascués
- Agrovin, S.A., Alcázar de San Juan, 13600 Ciudad Real, Spain; Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
| | - Domingo Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Fernando Calderón
- Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Santiago Benito
- Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
| | - Antonio Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| |
Collapse
|
48
|
Harrison R. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roland Harrison
- Centre for Viticulture and Oenology Lincoln University PO Box 85084 Lincoln Christchurch 7647 New Zealand
| |
Collapse
|
49
|
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition. Molecules 2017; 22:molecules22050739. [PMID: 28471391 PMCID: PMC6154098 DOI: 10.3390/molecules22050739] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 04/21/2017] [Accepted: 04/25/2017] [Indexed: 01/01/2023] Open
Abstract
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomycespombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.
Collapse
|
50
|
Escribano R, González-Arenzana L, Garijo P, Berlanas C, López-Alfaro I, López R, Gutiérrez AR, Santamaría P. Screening of enzymatic activities within different enological non- Saccharomyces yeasts. Journal of Food Science and Technology 2017; 54:1555-1564. [PMID: 28559615 DOI: 10.1007/s13197-017-2587-7] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2017] [Accepted: 03/15/2017] [Indexed: 10/19/2022]
Abstract
Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 enzymes related to wine aroma, color and clarity. Understanding the yeasts' influence in these wine characteristics provides a platform for selecting strains for their development as starter cultures and for the management of alcoholic fermentation. Most of the strains showed the presence of one or more enzymes of biotechnological interest. Our screening demonstrated several intraspecific differences within the yeast species investigated, indicating that strain selection is of great importance for their enological application, and also that some non-Saccharomyces that have not been thoroughly explored, may deserve further consideration. This research represents the first stage for selecting non-Saccharomyces strains to be used as a starter along with Saccharomyces cerevisiae to enhance some particular characteristics of wines.
Collapse
Affiliation(s)
- Rocío Escribano
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Lucía González-Arenzana
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Patrocinio Garijo
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Carmen Berlanas
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Isabel López-Alfaro
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Rosa López
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Ana Rosa Gutiérrez
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| | - Pilar Santamaría
- ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071 Logroño, Spain
| |
Collapse
|