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Sizzano F, Blackford M, Berthoud H, Amiet L, Bailly S, Vuichard F, Monnard C, Bieri S, Spring JL, Barth Y, Descombes C, Lefort F, Cléroux M, Simonin S, Chappuis C, Bourdin G, Bach B. Bioprospecting of a Metschnikowia pulcherrima Indigenous Strain for Chasselas Winemaking in 2022 Vintage. Foods 2023; 12:4485. [PMID: 38137289 PMCID: PMC10742927 DOI: 10.3390/foods12244485] [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: 11/05/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of M. pulcherrima in the vinification of Chasselas musts from the 2022 vintage. M. pulcherrima was used in co-fermentation with Saccharomyces cerevisiae at both laboratory and experimental cellar scales. Our results showed that M. pulcherrima does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that M. pulcherrima contributed slightly to the aromatic profile when compared to the control vinifications. The overall results suggest that our bioprospecting strategy can guide the selection of microorganisms that can be effectively used in the winemaking process.
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Affiliation(s)
- Federico Sizzano
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Marie Blackford
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Hélène Berthoud
- Ferments Research Group, Department of Development of Analytical Methods, Agroscope, 3003 Liebefeld, Switzerland;
| | - Laurent Amiet
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Sébastien Bailly
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Frédéric Vuichard
- Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland; (F.V.); (C.M.); (S.B.)
| | - Christine Monnard
- Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland; (F.V.); (C.M.); (S.B.)
| | - Stefan Bieri
- Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland; (F.V.); (C.M.); (S.B.)
| | - Jean-Laurent Spring
- Viticulture Research Group, Department of Plant Production Systems, Agroscope, 1009 Pully, Switzerland;
| | - Yannick Barth
- Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland; (Y.B.); (C.D.); (F.L.)
| | - Corentin Descombes
- Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland; (Y.B.); (C.D.); (F.L.)
| | - François Lefort
- Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland; (Y.B.); (C.D.); (F.L.)
| | - Marilyn Cléroux
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Scott Simonin
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Charles Chappuis
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Gilles Bourdin
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Benoît Bach
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
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Puyo M, Mas P, Roullier-Gall C, Romanet R, Lebleux M, Klein G, Alexandre H, Tourdot-Maréchal R. Bioprotection Efficiency of Metschnikowia Strains in Synthetic Must: Comparative Study and Metabolomic Investigation of the Mechanisms Involved. Foods 2023; 12:3927. [PMID: 37959046 PMCID: PMC10649255 DOI: 10.3390/foods12213927] [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: 09/19/2023] [Revised: 10/22/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
Three Metschnikowia strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two Hanseniaspora yeast strains in synthetic must at 12 °C, mimicking pre-fermentative maceration by combining different approaches. The growth of the different strains was monitored, their nitrogen and oxygen requirements were characterised, and their metabolomic footprint in single and co-cultures studied. Only the M. fructicola strain and one M. pulcherrima strains colonised the must and induced the rapid decline of Hanseniaspora. The efficiency of these two strains followed different inhibition kinetics. Furthermore, the initial ratio between Metschnikowia and Hanseniaspora was an important factor to ensure optimal bioprotection. Nutrient consumption kinetics showed that apiculate yeasts competed with Metschnikowia strains for nutrient accessibility. However, this competition did not explain the observed bioprotective effect, because of the considerable nitrogen content remaining on the single and co-cultures. The antagonistic effect of Metschnikowia on Hanseniaspora probably implied another form of amensalism. For the first time, metabolomic analyses of the interaction in a bioprotection context were performed after the pre-fermentative maceration step. A specific footprint of the interaction was observed, showing the strong impact of the interaction on the metabolic modulation of the yeasts, especially on the nitrogen and vitamin pathways.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Perrine Mas
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Chloé Roullier-Gall
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Rémy Romanet
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR A 02.102, IUVV, 2 Rue Claude Ladrey, 21000 Dijon, France;
| | - Manon Lebleux
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
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3
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Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Maréchal R. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry. Front Microbiol 2023; 14:1252973. [PMID: 37664122 PMCID: PMC10469929 DOI: 10.3389/fmicb.2023.1252973] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
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Gao M, Hu J, Wang X, Zhang H, Du Z, Ma L, Du L, Zhang H, Tian X, Yang W. Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04224-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines. Foods 2023; 12:foods12050985. [PMID: 36900502 PMCID: PMC10000662 DOI: 10.3390/foods12050985] [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: 02/02/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (Saccharomyces and non-Saccharomyces) on the varietal thiols concentrations and sensory characteristics of Graševina (Vitis vinifera L.) white wines. Two grape clones were evaluated (OB-412 and OB-445) along with three different commercial yeast strains (Saccharomyces cerevisiae Lalvin Sensy and Sauvy, and Metschnikowia pulcherrima Flavia). The results showed that the concentration of varietal thiols in Graševina wines amounted up to a total of 226 ng/L. The clone OB-412 was characterized by its significantly higher concentrations, especially of 3-sulfanylhexanol (3SH) and 3-sulfanylhexyl acetate (3SHA). Moreover, alcoholic fermentation with pure S. cerevisiae Sauvy yeasts generally resulted in higher thiol concentrations, while sequential fermentation involving M. pulcherrima positively affected only the 4-methyl-4-sulfanyl-pentan-2-one (4MSP) concentration. Finally, sensory analysis showed that fermentation with pure S. cerevisiae Sauvy yeast also produced more desirable wines. The results suggest that clonal, and especially yeast strain, selections are important modulators of the aroma and sensory properties of wine.
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Effect of Metschnikowia pulcherrima on Saccharomyces cerevisiae PDH By-Pass in MixedFermentation with Varied Sugar Concentrations of Synthetic Grape Juice and Inoculation Ratios. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effects of Metschnikowia pulcherrima and high glucose osmolality on S. cerevisiae pyruvate dehydrogenase pathway (PDH) by-pass were examined by varying the starting sugar concentration of synthetic grape juice and the inoculation ratio of S. cerevisiae to M. pulcherrima. The findings revealed that M. pulcherrima and osmolarity impacted S. cerevisiae’s PDH by-pass. The inoculation concentration of M. pulcherrima significantly affected pyruvate decarboxylase (PDC) activity and acs2 expression when the initial sugar concentration was 200 g L−1 and 290 g L−1. The osmolarity caused by the initial sugar (380 g L−1) significantly influenced the enzymatic activity of S. cerevisiae, which decreased PDC and acetaldehyde dehydrogenase (ALD) activities while increasing Acetyl-CoA synthetase (ACS) activity. The reduction in acetic acid in the wine was caused by M. pulcherrima altering the initial sugar concentration faced by S. cerevisiae, which in turn affected enzymatic activity. The alteration of enzyme activity and accumulation of primary metabolites revealed why mixed fermentation could reduce the acetic acid content in wine by altering the enzymatic activity and affecting the expression of several key genes. The M. pulcherrima inoculation levels had no significant effect on the acetic acid and glycerol concentration in the same fermentation medium.
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Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation. World J Microbiol Biotechnol 2021; 37:186. [PMID: 34580785 DOI: 10.1007/s11274-021-03154-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 09/21/2021] [Indexed: 10/20/2022]
Abstract
Microbial multispecies ecosystems are responsible for many biotechnological processes and are particularly important in food production. In wine fermentations, in addition to the natural microbiota, several commercially relevant yeast species may be co-inoculated to achieve specific outcomes. However, such multispecies fermentations remain largely unpredictable because of multilevel interactions between naturally present and/or co-inoculated species. Understanding the nature of such interactions has therefore become essential for successful implementation of such strategies. Here we investigate interactions between strains of Saccharomyces cerevisiae and Lachancea thermotolerans. Co-fermentations with both species sharing the same bioreactor (physical contact) were compared to co-fermentations with physical separation between the species in a membrane bioreactor ensuring free exchange of metabolites. Yeast culturability, viability and the production of core metabolites were monitored. The previously reported negative interaction between these two yeast species was confirmed. Physical contact greatly reduced the culturability and viability of L. thermotolerans and led to earlier cell death, compared to when these yeasts were co-fermenting without cell-cell contact. In turn, in the absence of cell-cell contact, L. thermotolerans metabolic activity led to an earlier decline in culturability in S. cerevisiae. Cell-cell contact did not result in significant differences in the major fermentation metabolites ethanol, acetic acid and lactic acid, but impacted on the production of some volatile compounds.
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Zilelidou EA, Nisiotou A. Understanding Wine through Yeast Interactions. Microorganisms 2021; 9:microorganisms9081620. [PMID: 34442699 PMCID: PMC8399628 DOI: 10.3390/microorganisms9081620] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/19/2021] [Accepted: 07/26/2021] [Indexed: 12/14/2022] Open
Abstract
Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.
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Mencher A, Morales P, Tronchoni J, Gonzalez R. Mechanisms Involved in Interspecific Communication between Wine Yeasts. Foods 2021; 10:foods10081734. [PMID: 34441512 PMCID: PMC8394882 DOI: 10.3390/foods10081734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Jordi Tronchoni
- Faculty of Health Sciences, Valencian International University (VIU), C/Pintor Sorolla 21, 46002 Valencia, Spain;
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
- Correspondence: ; Tel.: +34-941-894-980
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Abstract
The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-Saccharomyces native strains from Denomination of Origin (D.O.) “Vinos de Madrid” (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-Saccharomyces and a native Saccharomyces cerevisiae strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, Lachancea fermentati, Lachancea thermotolerans, and Schizosaccharomyces pombe showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by Torulaspora delbrueckii, S. pombe, and Zygosaccharomyces bailii strains and to high ethanol content by Candida stellata, S. pombe, and Z. bailii strains regarding the control. In general, the good adaptation of the native non-Saccharomyces strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.
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Comitini F, Agarbati A, Canonico L, Ciani M. Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. Int J Mol Sci 2021; 22:ijms22147754. [PMID: 34299371 PMCID: PMC8307806 DOI: 10.3390/ijms22147754] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 01/16/2023] Open
Abstract
Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.
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Cioch-Skoneczny M, Grabowski M, Satora P, Skoneczny S, Klimczak K. The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines. Molecules 2021; 26:molecules26092628. [PMID: 33946291 PMCID: PMC8125709 DOI: 10.3390/molecules26092628] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 01/27/2023] Open
Abstract
Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the composition of cold climate grape wines. Fermentation of grape musts with increased total acidity was carried out with the use of monocultures of Saccharomyces cerevisiae MH020215 (Sc), Zygosaccharomyces bailii 749 (Zb) and Metschnikowia pulcherrima MG970690 (Mp), and their mixed cultures, inoculated simultaneously and sequentially. Oenological parameters, organic acids and volatile compounds profiles of obtained wines were characterized. The fermentation kinetics and analytical profiles of the obtained wines showed that the use of mixed yeast cultures contributed to the reduction of volatile acidity and acetic acid content in the wines, as well as obtaining a favorable aromatic profile of the wines. The dominant higher alcohols in all wines were 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Significantly higher amounts of the first two compounds were found in wines obtained with M. pulcherrima MG070690, both in monoculture and in mixed cultures. The monocultures of M. pulcherrima MG070690 (Mp) compared with Z. bailli 749 (Zb) synthesized higher levels of esters in wines, including ethyl acetate, ethyl propionate, isobutyl acetate, ethyl pyroracemate and isoamyl acetate.
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Affiliation(s)
- Monika Cioch-Skoneczny
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (M.G.); (P.S.); (K.K.)
- Correspondence:
| | - Michał Grabowski
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (M.G.); (P.S.); (K.K.)
| | - Paweł Satora
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (M.G.); (P.S.); (K.K.)
| | - Szymon Skoneczny
- Department of Chemical and Process Engineering, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Krakow, Poland;
| | - Krystian Klimczak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (M.G.); (P.S.); (K.K.)
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Reiter T, Montpetit R, Byer S, Frias I, Leon E, Viano R, Mcloughlin M, Halligan T, Hernandez D, Figueroa-Balderas R, Cantu D, Steenwerth K, Runnebaum R, Montpetit B. Transcriptomics Provides a Genetic Signature of Vineyard Site and Offers Insight into Vintage-Independent Inoculated Fermentation Outcomes. mSystems 2021; 6:e00033-21. [PMID: 33850038 PMCID: PMC8546962 DOI: 10.1128/msystems.00033-21] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 03/16/2021] [Indexed: 01/04/2023] Open
Abstract
Ribosomal DNA amplicon sequencing of grape musts has demonstrated that microorganisms occur nonrandomly and are associated with the vineyard of origin, suggesting a role for the vineyard, grape, and wine microbiome in shaping wine fermentation outcomes. Here, ribosomal DNA amplicon sequencing from grape musts and RNA sequencing of eukaryotic transcripts from primary fermentations inoculated with the wine yeast Saccharomyces cerevisiae RC212 were used to profile fermentations from 15 vineyards in California and Oregon across two vintages. These data demonstrate that the relative abundance of fungal organisms detected by ribosomal DNA amplicon sequencing correlated with neither transcript abundance from those same organisms within the RNA sequencing data nor gene expression of the inoculated RC212 yeast strain. These data suggest that the majority of the fungi detected in must by ribosomal DNA amplicon sequencing were not active during the primary stage of these inoculated fermentations and were not a major factor in determining RC212 gene expression. However, unique genetic signatures were detected within the ribosomal DNA amplicon and eukaryotic transcriptomic sequencing that were predictive of vineyard site and region. These signatures included S. cerevisiae gene expression patterns linked to nitrogen, sulfur, and thiamine metabolism. These genetic signatures of site offer insight into specific environmental factors to consider with respect to fermentation outcomes and vineyard site and regional wine characteristics.IMPORTANCE The wine industry generates billions of dollars of revenue annually, and economic productivity is in part associated with regional distinctiveness of wine sensory attributes. Microorganisms associated with grapes and wineries are influenced by region of origin, and given that some microorganisms play a role in fermentation, it is thought that microbes may contribute to the regional distinctiveness of wine. In this work, as in previous studies, it is demonstrated that specific bacteria and fungi are associated with individual wine regions and vineyard sites. However, this work further shows that their presence is not associated with detectable fungal gene expression during the primary fermentation or the expression of specific genes by the inoculate Saccharomyces cerevisiae strain RC212. The detected RC212 gene expression signatures associated with region and vineyard site also allowed the identification of flavor-associated metabolic processes and environmental factors that could impact primary fermentation outcomes. These data offer novel insights into the complexities and subtleties of vineyard-specific inoculated wine fermentation and starting points for future investigations into factors that contribute to regional wine distinctiveness.
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Affiliation(s)
- Taylor Reiter
- Food Science Graduate Group, University of California Davis, Davis, California, USA
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
- Department of Population Health and Reproduction, University of California, Davis, California, USA
| | - Rachel Montpetit
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Shelby Byer
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Isadora Frias
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Esmeralda Leon
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Robert Viano
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Michael Mcloughlin
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Thomas Halligan
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Desmon Hernandez
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Rosa Figueroa-Balderas
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Dario Cantu
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Kerri Steenwerth
- Crops Pathology and Genetics Research Unit, USDA Agricultural Research Service, Davis, California, USA
| | - Ron Runnebaum
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Ben Montpetit
- Food Science Graduate Group, University of California Davis, Davis, California, USA
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
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14
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Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fermenting must microbiota, as it plays a central role in the outcomes of both spontaneous and guided fermentations. This study aimed at evaluating the impact of grape washing, SO2 addition, and selected starter culture inoculation on population dynamics, fermentation kinetics, and main oenological parameters in lab-scale trials, focusing on withered grapes usually used for Amarone production. Although grape washing treatment was effective in removing heavy metals and undesirable microorganisms from grape berry surface, inoculation of multi-starter cultures impacted more fermentation rates. Further, both grape washing and starter inoculation procedures had a remarkable impact on wine chemical characteristics, while 30 mg/L SO2 addition did not significantly affect the fermentation process. In summary, the best strategy in terms of limiting off-flavors and potentially reducing the need for SO2 addition in wine from withered grapes was the use of yeast starters, particularly mixed cultures composed by selected strains of Metschnikowia spp. and Saccharomyces cerevisiae. Application of a washing step before winemaking showed a potential to improve organoleptic characteristics of wine.
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15
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Mencher A, Morales P, Curiel JA, Gonzalez R, Tronchoni J. Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation. Food Microbiol 2020; 94:103670. [PMID: 33279092 DOI: 10.1016/j.fm.2020.103670] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 02/06/2023]
Abstract
The use of non-Saccharomyces species as starter cultures together with Saccharomyces cerevisiae is becoming a common practice in the oenological industry to produce wines that respond to new market demands. In this context, microbial interactions with these non-Saccharomyces species must be considered for a rational design of yeast starter combinations. Previously, transcriptional responses of S. cerevisiae to short-term co-cultivation with Torulaspora delbrueckii, Candida sake, or Hanseniaspora uvarum was compared. An activation of sugar consumption and glycolysis, membrane and cell wall biogenesis, and nitrogen utilization was observed, suggesting a metabolic boost of S. cerevisiae in response to competing yeasts. In the present study, the transcription profile of S. cerevisiae was analyzed after 3 h of cell contact with Metschnikowia pulcherrima. Results show an over-expression of the gluco-fermentative pathway much stronger than with the other species. Moreover, a great repression of the respiration pathway has been found in response to Metschnikowia. Our hypothesis is that there is a direct interaction stress response (DISR) between S. cerevisiae and the other yeast species that, under excess sugar conditions, induces transcription of the hexose transporters, triggering glucose flow to fermentation and inhibiting respiration, leading to an increase in both, metabolic flow and population dynamics.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain
| | - José A Curiel
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Granada, Andalucía, Spain
| | - Ramón Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain; Universidad Internacional de Valencia, Valencia, Comunidad Valenciana, Spain.
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16
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Simonin S, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Quintanilla-Casas B, Vichi S, Peyron D, Alexandre H, Tourdot-Maréchal R. Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines. Front Microbiol 2020; 11:1308. [PMID: 32612594 PMCID: PMC7308991 DOI: 10.3389/fmicb.2020.01308] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 05/22/2020] [Indexed: 11/13/2022] Open
Abstract
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been proposed as an interesting alternative to sulphite addition. However, scientific data proving the effectiveness of bio-protection remains sparse. This study provides the first analysis of the chemical and microbiological effects of a Metschnikowia pulcherrima strain inoculated at the beginning of the red winemaking process in three wineries as an alternative to sulphiting. Like sulphiting, bio-protection effectively limited the growth of spoilage microbiota and had no influence on the phenolic compounds protecting musts and wine from oxidation. The bio-protection had no effect on the volatile compounds and the sensory differences were dependent on the experimental sites. However, a non-targeted metabolomic analysis by FTICR-MS highlighted a bio-protection signature.
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Affiliation(s)
- Scott Simonin
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Chloé Roullier-Gall
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Philippe Schmitt-Kopplin
- Analytical Food Chemistry, Technische Universität München, Munich, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Beatriz Quintanilla-Casas
- Nutrition, Food Science and Gastronomy Department, INSA - XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Department, INSA - XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Dominique Peyron
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
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17
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Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020060] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.
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18
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Hranilovic A, Gambetta JM, Jeffery DW, Grbin PR, Jiranek V. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. Int J Food Microbiol 2020; 329:108651. [PMID: 32512285 DOI: 10.1016/j.ijfoodmicro.2020.108651] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 03/30/2020] [Accepted: 04/26/2020] [Indexed: 10/24/2022]
Abstract
In Latin, 'pulcherrima' is a superlative form of an adjective that translates as beautiful. Apart from being 'the most beautiful' yeast, Metschnikowia pulcherrima has a remarkable potential in production of wines with lower ethanol content. The oenological performance of six M. pulcherrima strains was hereby tested in sequential cultures with Saccharomyces cerevisiae. The best-performing strain MP2 was further characterised in fermentations with different S. cerevisiae inoculation delays in both white grape juice and Chemically Defined Grape Juice Medium (CDGJM). The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in MP2 treatments. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae monoculture, with even larger decreases detected in the CDGJM. The MP2 treatments also contained higher concentrations of TCA cycle by-products (i.e. fumarate and succinate) and glycerol, and lower concentrations of acetic acid. The analysis of volatile compounds showed increased production of acetate esters and higher alcohols in all MP2 wines, alongside other compositional alterations arising from the S. cerevisiae inoculation delay.
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Affiliation(s)
- Ana Hranilovic
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia.
| | - Joanna M Gambetta
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia
| | - Paul R Grbin
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia
| | - Vladimir Jiranek
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia
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19
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Bordet F, Joran A, Klein G, Roullier-Gall C, Alexandre H. Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition. Microorganisms 2020; 8:E600. [PMID: 32326124 PMCID: PMC7232261 DOI: 10.3390/microorganisms8040600] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/16/2020] [Accepted: 04/16/2020] [Indexed: 12/22/2022] Open
Abstract
During the winemaking process, alcoholic fermentation is carried out by a consortium of yeasts in which interactions occurs. The consequences of these interactions on the wine matrix have been widely described for several years with the aim of controlling the winemaking process as well as possible. In this review, we highlight the wide diversity of methodologies used to study these interactions, and their underlying mechanisms and consequences on the final wine composition and characteristics. The wide variety of matrix parameters, yeast couples, and culture conditions have led to contradictions between the results of the different studies considered. More recent aspects of modifications in the composition of the matrix are addressed through different approaches that have not been synthesized recently. Non-volatile and volatile metabolomics, as well as sensory analysis approaches are developed in this paper. The description of the matrix composition modification does not appear sufficient to explain interaction mechanisms, making it vital to take an integrated approach to draw definite conclusions on them.
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Affiliation(s)
- Fanny Bordet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
- Lallemand SAS, 19, rue des Briquetiers, BP 59, 31702 Blagnac CEDEX, France
| | - Alexis Joran
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Géraldine Klein
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Chloé Roullier-Gall
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Hervé Alexandre
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
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20
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Mateus D, Sousa S, Coimbra C, S. Rogerson F, Simões J. Identification and Characterization of Non- Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations. Foods 2020; 9:foods9020120. [PMID: 31979400 PMCID: PMC7074312 DOI: 10.3390/foods9020120] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/18/2020] [Accepted: 01/21/2020] [Indexed: 11/22/2022] Open
Abstract
In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.
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Affiliation(s)
- Denisa Mateus
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
| | - Susana Sousa
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
| | - Cláudia Coimbra
- Ângelo Coimbra, S.A., Zona Industrial Maia, Sector IV Moreira, 4470-460 Maia, Portugal;
| | - Frank S. Rogerson
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester 86, Apartado 26, 4431-901 Vila Nova de Gaia, Portugal;
| | - João Simões
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
- Correspondence:
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21
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Meriggi N, Di Paola M, Vitali F, Rivero D, Cappa F, Turillazzi F, Gori A, Dapporto L, Beani L, Turillazzi S, Cavalieri D. Saccharomyces cerevisiae Induces Immune Enhancing and Shapes Gut Microbiota in Social Wasps. Front Microbiol 2019; 10:2320. [PMID: 31681197 PMCID: PMC6803456 DOI: 10.3389/fmicb.2019.02320] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Accepted: 09/23/2019] [Indexed: 01/26/2023] Open
Abstract
Trained immunity is the enhanced response of the innate immune system to a secondary infection after an initial encounter with a microorganism. This non-specific response to reinfection is a primitive form of adaptation that has been shown to be conserved from plants to mammals. Insects lack an acquired immune component and rely solely on an innate one, and they have expanded it upon traits of plasticity and adaptation against pathogens in the form of immune priming. The recent discoveries of the role of Saccharomyces cerevisiae in the insect’s ecology and the ability of this yeast to induce trained immunity in different organisms suggest that insects could have developed mechanisms of adaptation and immune enhancing. Here, we report that two yeast strains of S. cerevisiae, previously shown to induce trained immunity in mammals, enhance resistance to Escherichia coli infection in the paper wasp Polistes dominula. The reduction of injected E. coli load by S. cerevisiae strains was statistically significant in future foundresses but not in workers, and this occurs before and after hibernation. We thus investigated if the effect on E. coli was mirrored by variation in the gut microbiota composition. Foundresses, showing immune enhancing, had statistically significant changes in composition and diversity of gut bacterial communities but not in the fungal communities. Our results demonstrate that S. cerevisiae can prime insect responses against bacterial infections, providing an advantage to future foundress wasps to carry these microorganisms. Understanding the mechanisms involved in the generation of specific and long-lasting immune response against pathogenic infections in insects and the influence of the induction of trained immunity on the commensal gut microbiota could have a major impact on modern immunology.
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Affiliation(s)
- Niccolò Meriggi
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Monica Di Paola
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Francesco Vitali
- Istituto di Biologia e Biotecnologia Agraria, Consiglio Nazionale delle Ricerche, Pisa, Italy
| | - Damariz Rivero
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Federico Cappa
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | | | - Agnese Gori
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Leonardo Dapporto
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Laura Beani
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Stefano Turillazzi
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
| | - Duccio Cavalieri
- Dipartimento di Biologia, Università degli Studi di Firenze, Firenze, Italy
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22
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Câmara ADA, Maréchal PA, Tourdot-Maréchal R, Husson F. Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis. Food Microbiol 2019; 79:137-146. [DOI: 10.1016/j.fm.2018.12.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 11/12/2018] [Accepted: 12/11/2018] [Indexed: 12/17/2022]
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23
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Gobert A, Tourdot-Maréchal R, Sparrow C, Morge C, Alexandre H. Influence of nitrogen status in wine alcoholic fermentation. Food Microbiol 2019; 83:71-85. [PMID: 31202421 DOI: 10.1016/j.fm.2019.04.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/22/2022]
Abstract
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including volatile compounds. However, recent studies have called several mechanisms that regulate its role in biosynthesis into question. An initial focus on S. cerevisiae has highlighted that the concept of "preferred" versus "non-preferred" nitrogen sources is extremely variable and strain-dependent. Then, the direct involvement of amino acids consumed in the formation of proteins and volatile compounds has recently been reevaluated. Indeed, studies have highlighted the key role of lipids in nitrogen regulation in S. cerevisiae and their involvement in the mechanism of cell death. New winemaking strategies using non-Saccharomyces yeast strains in co- or sequential fermentation improve nitrogen management. Indeed, recent studies show that non-Saccharomyces yeasts have significant and specific needs for nitrogen. Moreover, sluggish fermentation can occur when they are associated with S. cerevisiae, necessitating nitrogen addition. In this context, we will present the consequences of nitrogen addition, discussing the sources, time of addition, transcriptome changes, and effect on volatile compound composition.
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Affiliation(s)
- Antoine Gobert
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | - Céline Sparrow
- SAS Sofralab, 79, Av. A.A. Thévenet, BP 1031, Magenta, France
| | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
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24
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Ruiz J, Belda I, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Santos A, Benito S. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines. Appl Microbiol Biotechnol 2018; 102:8501-8509. [PMID: 30054701 DOI: 10.1007/s00253-018-9255-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 07/09/2018] [Accepted: 07/13/2018] [Indexed: 12/25/2022]
Abstract
Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The perception of these minority aroma compounds depends on the chemical matrix of the wine, especially on the presence of majority aroma compounds, such as esters or higher alcohols. Strategies aiming to reduce the production of these masking flavors are on the spotlight of enology research as a way to better define varietal standard profiles for the global market. Using a natural white must from Verdejo variety (defined as a thiol grape variety), here we describe the analytical and sensorial impact of using, in sequential inoculations, a selected strain of Metschnikowia pulcherrima, in combination with two different Saccharomyces cerevisiae strains. An increase in the levels of the thiol 4-MSP (4-methyl-4-sulfanylpentan-2-one) over its sensory threshold, together with a decrease in higher alcohol production, was observed when M. pulcherrima was used. This has an important impact on these wines, making them fruitier and fresher, always preferred by the sensory panel.
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Affiliation(s)
- Javier Ruiz
- Department of Genetics, Physiology and Microbiology (Microbiology Division), Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain
| | - Ignacio Belda
- Department of Genetics, Physiology and Microbiology (Microbiology Division), 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
- Departament of Chemistry and Food Technology. Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain
| | - Domingo Marquina
- Department of Genetics, Physiology and Microbiology (Microbiology Division), Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain
| | - Fernando Calderón
- Departament of Chemistry and Food Technology. Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366, Geisenheim, Germany
| | - Antonio Santos
- Department of Genetics, Physiology and Microbiology (Microbiology Division), Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain.
| | - Santiago Benito
- Departament of Chemistry and Food Technology. Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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25
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Simonin S, Alexandre H, Nikolantonaki M, Coelho C, Tourdot-Maréchal R. Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking. Food Res Int 2018; 107:451-461. [PMID: 29580506 DOI: 10.1016/j.foodres.2018.02.034] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 01/19/2018] [Accepted: 02/13/2018] [Indexed: 01/06/2023]
Abstract
In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharomyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one non-Saccharomyces yeast, Torulaspora delbrueckii, inoculated at the beginning of the white winemaking process in two Burgundian wineries as an alternative to sulphiting. The implantation of the T. delbrueckii strain was successful in both wineries and had no impact on fermentation kinetics. Adding T. delbrueckii reduced biodiversity during the pre-fermentation stages compared to sulphited controls and it also effectively limited the development of spoilage microorganisms in the same way as the addition of sulphites. T. delbrueckii could protect must and wine from oxidation as demonstrated by the analysis of colour and phenolic compounds. This is the first evidence that early addition of T. delbrueckii during winemaking can be a microbiogical and chemical alternative to sulphites. However, its contribution seems to be matrix dependent.
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Affiliation(s)
- Scott Simonin
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, France.
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, France
| | - Maria Nikolantonaki
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, France
| | - Christian Coelho
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, France
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