1
|
Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain. BEVERAGES 2023. [DOI: 10.3390/beverages9010017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine’s aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.
Collapse
|
2
|
Qin L, Huang M, Ma Y, Zhang D, Cui Y, Kang W. Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranèle white wine. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
|
3
|
Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101152] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
4
|
Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03884-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
5
|
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
|
6
|
Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide. FERMENTATION 2020. [DOI: 10.3390/fermentation6020062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Uninoculated wine fermentations are conducted by a consortium of wine yeast and bacteria that establish themselves either from the grape surface or from the winery environment. Of the additives that are commonly used by winemakers, sulphur dioxide (SO2) represents the main antimicrobial preservative and its use can have drastic effects on the microbial composition of the fermentation. To investigate the effect of SO2 on the resident yeast community of uninoculated ferments, Chardonnay grape juice from 2018 and 2019 was treated with a variety of SO2 concentrations ranging up to 100 mg/L and was then allowed to undergo fermentation, with the yeast community structure being assessed via high-throughput meta-barcoding (phylotyping). While the addition of SO2 was shown to select against the presence of many species of non-Saccharomyces yeasts, there was a clear and increasing selection for the species Hanseniaspora osmophila as concentrations of SO2 rose above 40 mg/L in fermentations from both vintages. Chemical analysis of the wines resulting from these treatments showed significant increases in acetate esters, and specifically the desirable aroma compound 2-phenylethyl acetate, that accompanied the increase in abundance of H. osmophila. The ability to modulate the yeast community structure of an uninoculated ferment and the resulting chemical composition of the final wine, as demonstrated in this study, represents an important tool for winemakers to begin to be able to influence the organoleptic profile of uninoculated wines.
Collapse
|
7
|
Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency. Biomolecules 2019; 9:biom9090466. [PMID: 31505886 PMCID: PMC6770880 DOI: 10.3390/biom9090466] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/21/2019] [Accepted: 09/03/2019] [Indexed: 12/30/2022] Open
Abstract
To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences were evident post-alcoholic fermentation and after 24 months of ageing with regards to the number of wine compositional variables, in particular the concentration of tannin and polysaccharide. Strain L2323 is known for its pectinolytic activity and yielded the highest concentration of both yeast- and grape-derived polysaccharides. Wines made with the mannoprotein-producing strain Uvaferm HPS (high levels of polysaccharides) did not have elevated concentrations of yeast-derived polysaccharides, despite this observation being made for corresponding model fermentations, suggesting that mannoprotein production or retention might be limited by the wine matrix. Wine tannin concentration showed a high level of variability between strains, with L2323 having the highest, and AWRI1503 the lowest concentration. Sensory analysis of the wines after 24 months ageing revealed significant differences between the yeast strains, but only the attributes opacity (visual colour) and astringency could be predicted by partial least squares regression using the wine compositional data. Notably, the astringency attribute was associated with higher concentrations of both tannin and polysaccharide, contrary to reports in the literature which suggested that polysaccharide exerts a moderating effect on astringency. The results confirm previous reports demonstrating that the choice of yeast strain represents an opportunity to shape wine style outcomes.
Collapse
|
8
|
Varela C, Barker A, Tran T, Borneman A, Curtin C. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. Int J Food Microbiol 2017; 252:1-9. [PMID: 28436828 DOI: 10.1016/j.ijfoodmicro.2017.04.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 04/11/2017] [Accepted: 04/11/2017] [Indexed: 12/23/2022]
Abstract
Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts.
Collapse
Affiliation(s)
- C Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.
| | - A Barker
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - T Tran
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - A Borneman
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - C Curtin
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| |
Collapse
|
9
|
Watrelot AA, Schulz DL, Kennedy JA. Wine polysaccharides influence tannin-protein interactions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
10
|
Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit ( Actinidia deliciosa cv.) Wine. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2934743. [PMID: 28251154 PMCID: PMC5303853 DOI: 10.1155/2017/2934743] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Accepted: 12/07/2016] [Indexed: 11/17/2022]
Abstract
“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made with S. cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made with S. cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use of S. cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.
Collapse
|
11
|
Ruiz-Garcia Y, Smith PA, Bindon KA. Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls. Carbohydr Polym 2014; 114:102-114. [DOI: 10.1016/j.carbpol.2014.07.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Revised: 07/02/2014] [Accepted: 07/03/2014] [Indexed: 11/30/2022]
|
12
|
Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5378-5389. [PMID: 24871631 DOI: 10.1021/jf500707e] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.
Collapse
Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux , ISVV, EA 4577 Œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France
| | | | | | | | | |
Collapse
|
13
|
Bindon KA, Kassara S, Cynkar WU, Robinson EMC, Scrimgeour N, Smith PA. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4558-70. [PMID: 24773241 DOI: 10.1021/jf5002777] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins.
Collapse
Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
| | | | | | | | | | | |
Collapse
|