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Tzamourani A, Paramithiotis S, Favier M, Coulon J, Moine V, Paraskevopoulos I, Dimopoulou M. New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans. Microorganisms 2024; 12:786. [PMID: 38674730 PMCID: PMC11052215 DOI: 10.3390/microorganisms12040786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp acidity. The aim of the present study was to apply a new inoculation procedure that modulates the fermentation process by maintaining the unique sensorial characteristics of Assyrtiko wines based on acidity. For this purpose, the Lachancea thermotolerans species, known for the formation of lactic acid, was tested in sequential fermentation with three different Saccharomyces cerevisiae strains. At the end of the fermentation process, implantation control for S. cerevisiae strains (interdelta sequence profile analysis) was performed, oenological parameters were determined according to the OIV protocols, and the volatile compounds produced were measured by gas chromatography-mass spectrometry (GC/MS). Finally, all produced wines were evaluated by quantitative descriptive analysis by two groups of experts; the Greek team of oenologists from Santorini Island specialized in Assyrtiko wines, and the French team of oenologists specialized in wine from Bordeaux. As expected, the inoculated strain was the one that dominated the fermentation process, but nine S. cerevisiae indigenous strains were also identified in the produced wines. Lachancea thermotolerans produced 1 g/L of lactic and also modulated the volatile profile of the wines independently of the S. cerevisiae strain used. The origin of the panelists played an important role in bringing up sensorial traits, such as acidity. Our results led to a new interesting application of L. thermotolerans for white wine production adapted to climate change claims.
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Affiliation(s)
- Aikaterini Tzamourani
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., 12243 Egaleo, Greece
| | - Spiros Paramithiotis
- Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece
| | - Marion Favier
- BioLaffort, 11 rue Aristide Bergès, 33270 Floirac, France (J.C.); (V.M.)
| | - Joana Coulon
- BioLaffort, 11 rue Aristide Bergès, 33270 Floirac, France (J.C.); (V.M.)
| | - Virginie Moine
- BioLaffort, 11 rue Aristide Bergès, 33270 Floirac, France (J.C.); (V.M.)
| | - Ioannis Paraskevopoulos
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., 12243 Egaleo, Greece
- GAIA Wines, 84700 Santorini, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., 12243 Egaleo, Greece
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Balmaseda A, Rozès N, Bordons A, Reguant C. The use of Torulaspora delbrueckii to improve malolactic fermentation. Microb Biotechnol 2024; 17:e14302. [PMID: 37387409 PMCID: PMC10832531 DOI: 10.1111/1751-7915.14302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 07/01/2023] Open
Abstract
The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.
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Affiliation(s)
- Aitor Balmaseda
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'EnologiaUniversitat Rovira i VirgiliTarragonaCataloniaSpain
| | - Nicolas Rozès
- Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d'EnologiaUniversitat Rovira i VirgiliTarragonaCataloniaSpain
| | - Albert Bordons
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'EnologiaUniversitat Rovira i VirgiliTarragonaCataloniaSpain
| | - Cristina Reguant
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'EnologiaUniversitat Rovira i VirgiliTarragonaCataloniaSpain
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Castrillo D, Blanco P, Vélez S. Can Satellite Remote Sensing Assist in the Characterization of Yeasts Related to Biogeographical Origin? SENSORS (BASEL, SWITZERLAND) 2023; 23:2059. [PMID: 36850656 PMCID: PMC9962804 DOI: 10.3390/s23042059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/01/2023] [Accepted: 02/08/2023] [Indexed: 06/18/2023]
Abstract
Biogeography is a key concept associated with microbial terroir, which is responsible for the differentiation and uniqueness of wines. One of the factors influencing this microbial terroir is the vegetation, which in turn is influenced by climate, soil, and cultural practices. Remote sensing instruments can provide useful information about vegetation. This study analyses the relationship between NDVI, calculated using Sentinel-2 and Landsat-8 satellite images of different veraison dates, and microbial data obtained in 2015 from 14 commercial (organic and conventional) vineyards belonging to four Designations of Origin (DOs) from Galicia (northwest Spain). Microbial populations in grapes and musts were identified using PCR techniques and confirmed by sequencing. Statistical analyses were made using PCA, CCA, TB-PLS, and correlation analyses. This study confirms that the NDVI is positively correlated with the diversity of yeasts, both in grapes' surface and must samples. Moreover, the results of this study show: (i) Sentinel-2 images, as well as Landsat-8 images, can establish differences in NDVI related to yeast terroir in grapes and musts, as it is the most relevant DO factor, (ii) Sentinel-2 NDVI and yeast biogeography are moderately to strongly correlated, (iii) Sentinel-2 achieved a better delimitation of the DOs than Landsat-8 and can establish more accurate differences in NDVI-yeast terroir correlations, and (iv) a higher NDVI was associated with the yeast biogeographical patterns of the DOs with higher species richness (S) consisting of weakly fermenting yeasts (Hanseniaspora uvarum, Pichia spp., Starmerella bacillaris, and Zygosaccharomyces spp). However, NDVI values did not correlate well with biogeographic patterns of yeasts previously studied at frequency level (proportion or percentage of each species) in each particular DO. This study suggests that satellite imagery has the potential to be a valuable tool for wine quality management and a decision-making instrument for DO regulators and winegrowers.
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Affiliation(s)
- David Castrillo
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n, 32428 Leiro-Ourense, Spain
| | - Pilar Blanco
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n, 32428 Leiro-Ourense, Spain
| | - Sergio Vélez
- Information Technology Group, Wageningen University & Research, 6708 Wageningen, The Netherlands
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Escott C, Vaquero C, Loira I, López C, González C, Morata A. Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines. Foods 2022; 11:foods11223734. [PMID: 36429326 PMCID: PMC9689907 DOI: 10.3390/foods11223734] [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: 10/20/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with M. pulcherrima and L. thermotolerans were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. The outcomes showed that the species M. pulcherrima favored an increase in ethyl lactate (between 37 and 41 mg/L) along with an increased concentration of 2-phenylethyl alcohol (between 30 and 35 mg/L), whereas the species L. thermotolerans was able to produce 1 g/L of lactic acid in ternary fermentations. Additionally, pH levels were slightly lower in these fermentations and the color of the white wines produced showed less chemical oxidation as hue values were lower than the control. Finally, the ternary fermentations of L. thermotolerans and M. pulcherrima had higher overall rating in the tasting. In conclusion, ternary fermentations involving these two non-Saccharomyces species are suggested as a substitute for spontaneous fermentations in the production of wines from neutral varieties to express freshness more vividly. This biotechnology may be further favored by the possibility of applying emerging technologies for the removal of microorganisms in grapes and musts.
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Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy. Foods 2022; 11:foods11213373. [DOI: 10.3390/foods11213373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 10/19/2022] [Accepted: 10/24/2022] [Indexed: 11/16/2022] Open
Abstract
Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading to desirable effects such as an increase in total acidity and/or aroma improvement. The aim of this study was to evaluate the effects of the use of a non-Saccharomyces starter (Lachancea thermotolerans) on the chemical and sensory properties of wines obtained by the the fermentation of two autochthonous Apulian grape cultivars, namely Bombino nero and Minutolo, as compared to the traditional Saccharomyces cerevisiae-driven fermentation. Bombino and Minutolo wines fermented with either Lachancea thermotolerans or Saccharomyces cerevisiae were characterized for their oenological parameters, volatile profiles, and sensory properties. Both chemical and sensory properties were affected by the yeast starter. Inoculation of L. thermotolerans increased sensory complexity, with different floral and sweet-like attributes for both cultivars. Bombino nero, a neutral cultivar, showed a clear effect on wine composition, with both an increase in lactic acid and a change in the volatile profile. On the contrary, the impact of L. thermotolerans was partially masked in Minutolo due to the strong primary aroma background of this highly terpenic cultivar. In this work, we evidenced a notable cultivar × yeast interaction, showing how generalizations of the effects of non-Saccharomyces yeasts on vinification are difficult to achieve, as they show a cultivar-specific outcome.
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Morata A, Arroyo T, Bañuelos MA, Blanco P, Briones A, Cantoral JM, Castrillo D, Cordero-Bueso G, Del Fresno JM, Escott C, Escribano-Viana R, Fernández-González M, Ferrer S, García M, González C, Gutiérrez AR, Loira I, Malfeito-Ferreira M, Martínez A, Pardo I, Ramírez M, Ruiz-Muñoz M, Santamaría P, Suárez-Lepe JA, Vilela A, Capozzi V. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non- Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries. Crit Rev Food Sci Nutr 2022; 63:10899-10927. [PMID: 35687346 DOI: 10.1080/10408398.2022.2083574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas.
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Affiliation(s)
- A Morata
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - T Arroyo
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - M A Bañuelos
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - P Blanco
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - A Briones
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - J M Cantoral
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - D Castrillo
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - G Cordero-Bueso
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - J M Del Fresno
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - C Escott
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - R Escribano-Viana
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - M Fernández-González
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - S Ferrer
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M García
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - C González
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A R Gutiérrez
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - I Loira
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - M Malfeito-Ferreira
- Departamento Recursos Naturais Ambiente e Território (DRAT), Linking Landscape Environment Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomía, Tapada da Ajuda, Lisboa, Portugal
| | - A Martínez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - I Pardo
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M Ramírez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - M Ruiz-Muñoz
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - P Santamaría
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - J A Suárez-Lepe
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A Vilela
- CQ-VR, Chemistry Research Centre, School of Life and Environmental Sciences (ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
| | - V Capozzi
- National Research Council (CNR) of Italy, c/o CS-DAT, Institute of Sciences of Food Production, Foggia, Italy
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Vicente J, Baran Y, Navascués E, Santos A, Calderón F, Marquina D, Rauhut D, Benito S. Biological management of acidity in wine industry: A review. Int J Food Microbiol 2022; 375:109726. [DOI: 10.1016/j.ijfoodmicro.2022.109726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/15/2022] [Accepted: 05/16/2022] [Indexed: 10/18/2022]
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Vicente J, Navascués E, Calderón F, Santos A, Marquina D, Benito S. An Integrative View of the Role of Lachancea thermotolerans in Wine Technology. Foods 2021; 10:foods10112878. [PMID: 34829158 PMCID: PMC8625220 DOI: 10.3390/foods10112878] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 11/23/2022] Open
Abstract
The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of L. thermotolerans is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of L. thermotolerans was thought to be combined with Saccaharomyces cerevisiae to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as Schizosaccharomyces pombe, Oenocous oeni, Lactiplantibacillus plantarum, or other non-Saccharomyces.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Eva Navascués
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (E.N.); (F.C.)
- Pago de Carraovejas, Camino de Carraovejas, S/N, 47300 Valladolid, Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (E.N.); (F.C.)
| | - 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; (E.N.); (F.C.)
- Correspondence: ; Tel.: +34-9133-63710 or +34-9133-63984
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Wang B, Tan F, Chu R, Li G, Li L, Yang T, Zhang M. The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain). FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030183] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.
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Carrau F, Henschke PA. Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity. Front Microbiol 2021; 12:702093. [PMID: 34421859 PMCID: PMC8371320 DOI: 10.3389/fmicb.2021.702093] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 06/18/2021] [Indexed: 11/29/2022] Open
Abstract
In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.
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Affiliation(s)
- Francisco Carrau
- Área Enología y Biotecnología de Fermentaciones, Departamento Ciencia y Tecnología de Alimentos, Universidad de la Republica, Montevideo, Uruguay
| | - Paul A Henschke
- The Australian Wine Research Institute, Adelaide, SA, Australia.,School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA, Australia
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Spatio-Temporal Analysis of Satellite Imagery (NDVI) to Identify Terroir and Vineyard Yeast Differences according to Appellation of Origin (AOP) and Biogeographic Origin. J 2021. [DOI: 10.3390/j4030020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Terroir is one of the core concepts associated with wine and presumes that the land from which the grapes are grown, the plant habitat, imparts a unique quality that is specific to that growing site. Additionally, numerous factors can influence yeast diversity, and terroir is among the most relevant. Therefore, it can be interesting to use Remote Sensing tools that help identify and give helpful information about the terroir and key characteristics that define the AOP (Appellation of Origin). In this study, the NDVI (Normalized Difference Vegetation Index) calculated from Landsat 8 imagery was used to perform a spatio-temporal analysis during 2013, 2014, and 2015 of several vineyards belonging to four different AOP in Galicia (Spain). This work shows that it is possible to use Remote Sensing for AOP delimitation. Results suggest: (i) satellite imagery can establish differences in terroir, (ii) the higher the NDVI, the higher the yeast species richness, (iii) the relationship between NDVI, terroir, and yeasts shows a stable trend over the years (Pearson’s r = 0.3894, p = 0.0119).
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Liu X, Li Y, Zhao H, Yu Z, Huang M. Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Oenological yeasts play a crucial role in the winemaking process by converting sugar into ethanol, carbon dioxide and flavor substances that contribute to the wine aroma profile. Eighty strains of yeast were isolated from Rosa roxburghii Tratt. Three of the indigenous yeast strains (numbered as C26, C31 and F110) were selected based on having the strongest fruity-aroma producing ability to further evaluate theirs oenological properties, and they were identified as Hanseniaspora uvarum based on morphological and molecular analyses. Strains tolerance results showed that the selected strains have glucose, citric acid and sulfur dioxide tolerances that are comparable to commercial Saccharomyces cerevisiae X16, but they are ethanol sensitive. Additionally, the H. uvarum strains had similar β-glucosidase production abilities to the control, but they do not produce hydrogen sulfide. Moreover, the selected H. uvarum strains reduced the acidity and increased the volatile aroma richness and complexity of R. roxburghii wine during laboratory-scale fermentation. Thus, the selected H. uvarum strains (C26, C31 and F110) show potential in the production of unique R. roxburghii wine.
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Affiliation(s)
- Xiaozhu Liu
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Yinfeng Li
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Hubing Zhao
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Zhihai Yu
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Mingzheng Huang
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
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15
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Zhu X, Torija MJ, Mas A, Beltran G, Navarro Y. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods 2021; 10:foods10030623. [PMID: 33804257 PMCID: PMC7998366 DOI: 10.3390/foods10030623] [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: 02/05/2021] [Revised: 03/01/2021] [Accepted: 03/12/2021] [Indexed: 12/12/2022] Open
Abstract
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.
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16
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Vicente J, Ruiz J, Belda I, Benito-Vázquez I, Marquina D, Calderón F, Santos A, Benito S. The Genus Metschnikowia in Enology. Microorganisms 2020; 8:microorganisms8071038. [PMID: 32668690 PMCID: PMC7409183 DOI: 10.3390/microorganisms8071038] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 06/30/2020] [Accepted: 07/04/2020] [Indexed: 01/09/2023] Open
Abstract
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomycescerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Javier Ruiz
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Ignacio Belda
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Iván Benito-Vázquez
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Domingo Marquina
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363984
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17
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Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics. BEVERAGES 2020. [DOI: 10.3390/beverages6020036] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. thermotolerans Lt93 to ferment ‘Treixadura’ and ‘Mencía’ musts and its impact on yeast population dynamics and wine characteristics. Fermentations using monocultures of L. thermotolerans Lt93 and S. cerevisiae strains, sequential inoculation and spontaneous process were performed. The dynamic of yeast population and wine composition were analyzed following standard methodology. L. thermotolerans Lt93 was unable to overgrow wild yeast population in ‘Treixadura’ white must; however, with ‘Mencía’ red must, Lt93 was the predominant yeast at the beginning of fermentation and remained at high frequency until the end. Lt93 Treixadura wines had slightly higher acidity and higher content of esters and acids than ScXG3 wines. Lt93 Mencía wines presented higher acidity (10.1 g/L) and 0.8% (v/v) lower ethanol content than Sc71B wines. The content of esters and fatty acids was 3.3 and 4.0 times lower, respectively, in Lt93 than in Sc71B Mencía wines. It was possible to increase wine acidity and modulate the chemical wine profile by using Lt93.
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18
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Nardi T. Microbial Resources as a Tool for Enhancing Sustainability in Winemaking. Microorganisms 2020; 8:microorganisms8040507. [PMID: 32252445 PMCID: PMC7232173 DOI: 10.3390/microorganisms8040507] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/30/2020] [Accepted: 03/31/2020] [Indexed: 12/20/2022] Open
Abstract
In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.
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Affiliation(s)
- Tiziana Nardi
- CREA-Council for Agricultural Research and Economics, Research Centre for Viticulture and Enology, Viale XXVIII Aprile 26, 31015 Conegliano, Italy
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19
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Gonçalves P, Gonçalves C, Brito PH, Sampaio JP. The
Wickerhamiella/Starmerella
clade—A treasure trove for the study of the evolution of yeast metabolism. Yeast 2020; 37:313-320. [DOI: 10.1002/yea.3463] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/05/2020] [Accepted: 02/08/2020] [Indexed: 12/11/2022] Open
Affiliation(s)
- Paula Gonçalves
- Applied Molecular Biosciences Unit‐UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
| | - Carla Gonçalves
- Applied Molecular Biosciences Unit‐UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
| | - Patrícia H. Brito
- Applied Molecular Biosciences Unit‐UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
| | - José Paulo Sampaio
- Applied Molecular Biosciences Unit‐UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
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20
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Lappa IK, Kachrimanidou V, Pateraki C, Koulougliotis D, Eriotou E, Kopsahelis N. Indigenous yeasts: emerging trends and challenges in winemaking. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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