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Civa V, Chinnici F, Picariello G, Tarabusi E, Bosaro M, Mannazzu I, Domizio P. Non- Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process. Curr Res Food Sci 2024; 8:100774. [PMID: 38846017 PMCID: PMC11153934 DOI: 10.1016/j.crfs.2024.100774] [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: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/21/2024] [Indexed: 06/09/2024] Open
Abstract
Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alcoholic fermentation, aiding in the rehydration of active dry yeasts and reducing ochratoxin A levels during wine maturation and clarification. While IDYB products are generally derived from Saccharomyces spp., this study investigates into the biodiversity of those deriving from non-Saccharomyces for potential applications in winemaking. For that S. cerevisiae and non-Saccharomyces TIYs were produced, characterized for nitrogen and lipid content using FT-NIR spectroscopy, and applied in a wine-like solution (WLS) for analyzing and quantifying released soluble compounds. The impact of TIYs on oxygen consumption was also assessed. Non-Saccharomyces TIYs exhibited significant diversity in terms of cell lipid composition, and amount, composition, and molecular weight of polysaccharides. Compared to that of S. cerevisiae, non-Saccharomyces TIYs released notably higher protein amounts and nHPLC-MS/MS-based shotgun proteomics highlighted the release of cytosolic proteins, as expected due to cell disruption during inactivation, along with the presence of high molecular weight cell wall mannoproteins. Evaluation of antioxidant activity and oxygen consumption demonstrated significant differences among TIYs, as well as variations in GSH and thiol contents. The Principal Component Analysis (PCA) results suggest that oxygen consumption is more closely linked to the lipid fraction rather than the glutathione (GSH) content in the TIYs. Overall, these findings imply that the observed biodiversity of TIYs could have a significant impact on achieving specific oenological objectives.
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Affiliation(s)
- Valentina Civa
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Gianluca Picariello
- Istituto di Scienze dell’Alimentazione - CNR, Via Roma 52 A/C, I-83100, Avellino, Italy
| | - Emma Tarabusi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Matteo Bosaro
- Italiana Biotecnologie, Via Vigazzolo 112, 36054, Montebello Vicentino, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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Muñoz García R, Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Marchante L, Díaz-Maroto MC, Pérez Porras P, Bautista Ortín AB, Gómez-Plaza E, Pérez-Coello MS. Ultrasound and microwave techniques for assisting ageing on lees of red wines. Food Chem 2023; 426:136660. [PMID: 37354574 DOI: 10.1016/j.foodchem.2023.136660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 05/30/2023] [Accepted: 06/16/2023] [Indexed: 06/26/2023]
Abstract
Ageing on lees is a slow process that carries microbiological and economic risks in the wineries. This study evaluates the possibility of enhancing the extraction of different compounds from the lees, using combined strategies, such as ultrasound (US) or microwaves (MW) and the addition of inactive dry yeasts (IDY), to reduce the lees ageing time. The complete chemical analysis of the wine was done, amino acids, polysaccharides, colour and volatile compounds, together with the sensory analysis. The combined treatments increased the release of total polysaccharides, mannoproteins and total monosaccharides in the wines, and some amino acids like proline. However, wines treated with US and MW, with and without lees, showed a decrease in tannins and colour intensity, and in some volatile compounds like fatty acid esters, acetates and terpenes. The wines treated with IDY and MW were the best valued for their floral and red berry flavours and less astringency.
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Affiliation(s)
- R Muñoz García
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain
| | - L Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain
| | - Z Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain
| | - B Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain
| | - L Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Tomelloso (Ciudad Real), Spain
| | - M C Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain.
| | - P Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain
| | - A B Bautista Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain
| | - E Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain
| | - M S Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain
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Zhai HY, Li SY, Zhao X, Lan YB, Zhang XK, Shi Y, Duan CQ. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chem 2022; 403:134467. [DOI: 10.1016/j.foodchem.2022.134467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/18/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022]
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Binati RL, Larini I, Salvetti E, Torriani S. Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review. Food Res Int 2022; 156:111333. [DOI: 10.1016/j.foodres.2022.111333] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 12/22/2022]
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Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews. Int J Food Microbiol 2021; 350:109229. [PMID: 34023682 DOI: 10.1016/j.ijfoodmicro.2021.109229] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 02/10/2021] [Accepted: 04/25/2021] [Indexed: 01/04/2023]
Abstract
Amidst rising demand for non-dairy probiotic foods, and growing interest in coffees with added functionalities, it would be opportune to ferment coffee brews with probiotics. However, challenges exist in maintaining probiotic viability in high-moisture food products. Here, we aimed to enhance the viability of the probiotic bacteria, Lactobacillus rhamnosus GG, in coffee brews by co-culturing with the probiotic yeast, Saccharomyces cerevisiae var. boulardii CNCM-I745. The yeast significantly enhanced the viability of L. rhamnosus GG, as bacterial populations beyond 7 Log CFU/mL were maintained throughout 14 weeks of storage at 4 and 25 °C. In contrast, the single culture of L. rhamnosus GG suffered viability losses below 6 Log CFU/mL within 10 weeks at 4 °C, and 3 weeks at 25 °C. Growth and survival of S. boulardii CNCM-I745 remained unaffected by the presence of L. rhamnosus GG. Volatile profiles of coffee brews were altered by probiotic metabolic activities, but co-culturing led to suppressed generation of diacetyl and ethanol compared to single cultures. Probiotic fermentation did not alter principal coffee bioactive compounds and antioxidant capacities; however, declines in peroxyl radical scavenging capacities were observed after ambient storage. Overall, we illustrate that yeasts are effective in enhancing probiotic bacterial viability in coffee brews, which may be useful in developing shelf stable probiotic food products.
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Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine. Food Chem 2020; 329:127086. [PMID: 32516706 DOI: 10.1016/j.foodchem.2020.127086] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/15/2020] [Accepted: 05/15/2020] [Indexed: 01/23/2023]
Abstract
Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and glycine. In case of pure juice fermentation, the concentrations of ethyl decanoate, 2-methylbutyric acid, trans-2-nonenal and hexyl butyrate had notably positive correlation with the addition of g-IDY. PLS regression indicated that the amino acids were highly interrelated to the volatile compositions, and glycine had the strongest positive impact on the concentrations of esters and total volatile components. This might explain the similar effect of g-IDY on the amino acids and volatile components of kiwi wine. Besides, PLS regression showed that E-nose was a good method to predict volatile compositions of kiwi wine, especially esters.
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Jacob FF, Hutzler M, Methner FJ. Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3143-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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