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Guedes JP, Cardoso TV, Fernandes T, Mendes F, Baleiras-Couto MM, Duarte FL, Sousa MJ, Franco-Duarte R, Chaves SR, Côrte-Real M. Exploring wine yeast natural biodiversity to select strains with enological traits adapted to climate change. Heliyon 2024; 10:e36975. [PMID: 39309957 PMCID: PMC11414501 DOI: 10.1016/j.heliyon.2024.e36975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 08/22/2024] [Accepted: 08/26/2024] [Indexed: 09/25/2024] Open
Abstract
Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of additives, winemakers strive for consistency among climate change, characterized by rising environmental temperatures and sun burn events. This often leads to grapes reaching phenolic maturity with higher sugar levels, and increased microbial spoilage risk. Herein, we addressed these dual concerns by investigating the use of autochthonous Saccharomyces cerevisiae strains for fermentations of grape musts resulting from these altered conditions. We characterized underexplored repositories of naturally-occurring strains isolated from different environments and geographical regions, regarding adequate enological properties (e.g., high cell growth, reduced production of H2S, ethanol and acetic acid, increased SO2 resistance, killer activity), and other less frequently investigated properties (resistance to osmotic stress, potassium and aluminium silicates and fungicides). The phenotypic data were organized in a biobank, and bioinformatic analysis grouped the strains according to their characteristics. Furthermore, we analyzed the potential of four Portuguese isolates to be used in fermentations of grape musts with high sugar levels, uncovering promising candidates. This research therefore contributes to ongoing efforts to increase sustainability and quality of wine production.
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Affiliation(s)
- Joana P. Guedes
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Tiago Vidal Cardoso
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Ticiana Fernandes
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Filipa Mendes
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - M. Margarida Baleiras-Couto
- INIAV, IP - Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191, Dois Portos, Portugal
- BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016, Lisboa, Portugal
| | - Filomena L. Duarte
- INIAV, IP - Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191, Dois Portos, Portugal
- BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016, Lisboa, Portugal
| | - Maria João Sousa
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Ricardo Franco-Duarte
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Susana R. Chaves
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Manuela Côrte-Real
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
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2
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Guo X, Zhu X, Qian Y, Yang Y, Zhu F, Zhao Y, Zhang M, Gao T, Li J, Yan H. Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520. Food Chem 2024; 463:141097. [PMID: 39244997 DOI: 10.1016/j.foodchem.2024.141097] [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: 03/10/2024] [Revised: 06/24/2024] [Accepted: 08/30/2024] [Indexed: 09/10/2024]
Abstract
Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall quality. However, more efficient CM techniques for industrial-scale winemaking are still needed. This study examined the impact of CM with indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat wine aromatic characteristics. The results demonstrated a significant divergence in the types and concentrations of aroma compounds between Mp-CM wine and the control. The Mp-CM wine exhibited a significantly higher terpenes content, resulting in a Muscat wine characterized by terpenes, compared to the control predominated by esters. Additionally, the Mp-CM wine demonstrated elevated levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened fruity aroma and a more complex aroma. These findings suggested that the Mp-CM utilized in this study offered promising avenues for enhancing the variety aroma characteristics of Muscat wine on large scale winemaking.
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Affiliation(s)
- Xiqing Guo
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Xueyun Zhu
- College of Horticultural Science & Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Yunkai Qian
- Technology Center of Qinhuangdao Customs of P. R. China, Qinhuangdao, Hebei 066004, China
| | - Yang Yang
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Fengmei Zhu
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Yue Zhao
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Mingyu Zhang
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Te Gao
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Jun Li
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Hejing Yan
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China.
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3
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Deng Q, Xia S, Han X, You Y, Huang W, Zhan J. Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies. Food Chem 2024; 449:139213. [PMID: 38631134 DOI: 10.1016/j.foodchem.2024.139213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 03/28/2024] [Accepted: 03/31/2024] [Indexed: 04/19/2024]
Abstract
This study took a novel approach to address the dual challenges of enhancing the ethanol content and aroma complexity in Laiyang pear wine. It focused on sorbitol as a pivotal element in the strategic selection of yeasts with specific sorbitol-utilization capabilities and their application in co-fermentation strategies. We selected two Saccharomyces cerevisiae strains (coded as Sc1, Sc2), two Metschnikowia pulcherrima (coded as Mp1, Mp2), and one Pichia terricola (coded as Tp) due to their efficacy as starter cultures. Notably, the Sc2 strain, alone or with Mp2, significantly increased the ethanol content (30% and 16%). Mixed Saccharomyces cerevisiae and Pichia terricola fermentation improved the ester profiles and beta-damascenone levels (maximum of 150%), while Metschnikowia pulcherrima addition enriched the phenethyl alcohol content (maximum of 330%), diversifying the aroma. This study investigated the efficacy of strategic yeast selection based on sorbitol utilization and co-fermentation methods in enhancing Laiyang pear wine quality and aroma.
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Affiliation(s)
- Qiaoyun Deng
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Shuang Xia
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Xiaoyu Han
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China.
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4
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Aragno J, Fernandez-Valle P, Thiriet A, Grondin C, Legras JL, Camarasa C, Bloem A. Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae. Microorganisms 2024; 12:1659. [PMID: 39203501 PMCID: PMC11356803 DOI: 10.3390/microorganisms12081659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 07/30/2024] [Accepted: 08/03/2024] [Indexed: 09/03/2024] Open
Abstract
Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metschnikowia strains in a co-culture with Go or Bb in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, Metschnikowia strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising Metschnikowia strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on Saccharomyces cerevisiae fermentation has been assessed. Metschnikowia strains' presence did not affect the fermentation time, but lowered the fermentation rate of S. cerevisiae. An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest Metschnikowia species' potential for bioprotection in winemaking and wine quality through targeted strain selection.
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Affiliation(s)
- Julie Aragno
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Pascale Fernandez-Valle
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Angèle Thiriet
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Cécile Grondin
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Jean-Luc Legras
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Carole Camarasa
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Audrey Bloem
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
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5
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Comuzzo P, del Fresno JM, Voce S, Loira I, Morata A. Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming. Front Microbiol 2023; 14:1273940. [PMID: 37869658 PMCID: PMC10588647 DOI: 10.3389/fmicb.2023.1273940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 09/12/2023] [Indexed: 10/24/2023] Open
Abstract
In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnologies allows to control or manage such problems. Emerging non-Saccharomyces as Lachancea thermotolerans are very useful for controlling pH by the formation of stable lactic acid from sugars with a slight concomitant alcohol reduction. Lower pH improves freshness increasing simultaneously microbiological stability. The use of Hanseniaspora spp. (specially H. vineae and H. opuntiae) or Metschnikowia pulcherrima promotes a better aroma complexity and improves wine sensory profile by the expression of a more complex metabolic pattern and the release of extracellular enzymes. Some of them are also compatible or synergic with the acidification by L. thermotolerans, and M. pulcherrima is an interesting biotool for reductive winemaking and bioprotection. The use of bioprotection is a powerful tool in this context, allowing oxidation control by oxygen depletion, the inhibition of some wild microorganisms, improving the implantation of some starters and limiting SO2. This can be complemented with the use of reductive yeast derivatives with high contents of reducing peptides and relevant compounds such as glutathione that also are interesting to reduce SO2. Finally, the use of emerging non-thermal technologies as Ultra High-Pressure Homogenization (UHPH) and Pulsed Light (PL) increases wine stability by microbial control and inactivation of oxidative enzymes, improving the implantation of emerging non-Saccharomyces and lowering SO2 additions. GRAPHICAL ABSTRACT.
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Affiliation(s)
- Piergiorgio Comuzzo
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | | | - Sabrina Voce
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | - Iris Loira
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
| | - Antonio Morata
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
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6
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Ge X, Wang J, Wang X, Liu Y, Dang C, Suo R, Sun J. Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma. Foods 2023; 12:3073. [PMID: 37628071 PMCID: PMC10453611 DOI: 10.3390/foods12163073] [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: 06/28/2023] [Revised: 08/05/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.
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Affiliation(s)
- Xiaoxin Ge
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Xiaodi Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Chao Dang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
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Serafino G, Di Gianvito P, Giacosa S, Škrab D, Cocolin L, Englezos V, Rantsiou K. Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation. Food Res Int 2023; 170:113005. [PMID: 37316074 DOI: 10.1016/j.foodres.2023.113005] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
In this study we investigated the yeast population present on partially dehydrated Nebbiolo grapes destined for 'Sforzato di Valtellina', with the aim to select indigenous starters suitable for the production of this wine. Yeasts were enumerated, isolated, and identified by molecular methods (5.8S-ITS-RFLP and D1/D2 domain sequencing). A genetic, physiological (ethanol and sulphur dioxide tolerance, potentially useful enzymatic activities, hydrogen sulphide production, adhesive properties, and killer activity) and oenological (laboratory pure micro-fermentations) characterization was also carried out. Based on relevant physiological features, seven non-Saccharomyces strains were chosen for laboratory-scale fermentations, either in pure or in mixed-culture (simultaneous and sequential inoculum) with a commercial Saccharomyces cerevisiae strain. Finally, the best couples and inoculation strategy were further tested in mixed fermentations in winery. In both laboratory and winery, microbiological and chemical analyses were conducted during fermentation. The most abundant species on grapes were Hanseniaspora uvarum (27.4 % of the isolates), followed by Metschnikowia spp. (21.0 %) and Starmerella bacillaris (12.9 %). Technological characterization highlighted several inter- and intra-species differences. The best oenological aptitude was highlighted for species Starm. bacillaris, Metschnikowia spp., Pichia kluyveri and Zygosaccharomyces bailli. The best fermentation performances in laboratory-scale fermentations were found for Starm. bacillaris and P. kluyveri, due to their ability to reduce ethanol (-0.34 % v/v) and enhance glycerol production (+0.46 g/L). This behavior was further confirmed in winery. Results of this study contribute to the knowledge of yeast communities associated with a specific environment, like those of Valtellina wine region.
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Affiliation(s)
- Gabriele Serafino
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Paola Di Gianvito
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Domen Škrab
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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8
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Csoma H, Kállai Z, Czentye K, Sipiczki M. Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment. Int J Food Microbiol 2023; 401:110282. [PMID: 37329632 DOI: 10.1016/j.ijfoodmicro.2023.110282] [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: 02/05/2023] [Revised: 06/01/2023] [Accepted: 06/04/2023] [Indexed: 06/19/2023]
Abstract
The yeast Starmerella (Candida) lactis-condensi is considered a food contaminant microorganism. The aim of our research was to determine why St. lactis-condensi could become the dominant species of Essences, the top sweet wine speciality of Tokaj wine region in Hungary. We investigated the physiological properties of these yeasts based on parameters that may influence their ability to selectively proliferate and persist during maturation in wines with very high sugar content. These include glucose and fructose, alcohol, and sulphur tolerance. Our studies have shown that St. lactis-condensi is a fructophilic yeast that is able to adapt quickly to very high sugar concentrations (up to 500 g/L) in the Essences. The high glucose concentration inhibits its growth, as well as that of the St. bacillaris (Candida zemplinina) strains tested. The type and amount of sugars in the Essences, together with the sulphur and alcohol content, influence the composition of the dominant yeast biota. Analysis of (GTG)5 microsatellite in the nuclear genome and mtDNA-RFLP studies demonstrate that a diverse population of St. lactis-condensi occurs in the Tokaj wine region, in the Essences. This yeast species is characterised by both physiological and genetic biodiversity. GC-MS analysis of Essences colonised exclusively with these yeasts showed no deterioration in quality.
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Affiliation(s)
- Hajnalka Csoma
- Department of Genetics and Applied Microbiology, University of Debrecen, 4032 Debrecen, Hungary.
| | - Zoltán Kállai
- Research Institute for Viticulture and Oenology, Tarcal; Department of Oenological Microbiology, University of Debrecen, 4032 Debrecen, Hungary
| | - Kinga Czentye
- Department of Genetics and Applied Microbiology, University of Debrecen, 4032 Debrecen, Hungary
| | - Matthias Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen, 4032 Debrecen, Hungary
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9
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Vázquez J, Mislata AM, Vendrell V, Moro C, de Lamo S, Ferrer-Gallego R, Andorrà I. Enological Suitability of Indigenous Yeast Strains for 'Verdejo' Wine Production. Foods 2023; 12:foods12091888. [PMID: 37174426 PMCID: PMC10177759 DOI: 10.3390/foods12091888] [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: 03/27/2023] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
The use of indigenous yeasts for the production of wines is a tool to defend the typicity of a particular region. The selection of appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (AF) while avoiding the risks of stuck or sluggish fermentations. In this study, autochthonous yeasts from Verdejo grape juice (Appellation of Origin Rueda) were selected, identified, and characterized to exploit the characteristics of the 'terroir'. The fermentation capacity of seven strains was studied individually at the laboratory scale. The most suitable strains (Saccharomyces cerevisiae: Sacch 1, Sacch 2, Sacch 4, and Sacch 6) and Sacch 6 co-inoculated with Metschnikowia pulcherrima were characterized at the pilot scale. The fermentation kinetics, bioproduct release, volatile composition, and sensory profile of the wines were evaluated. Significant differences were found, especially in the aroma profile. In particular, Sacch 6 and Sacch 6 co-inoculated with M. pulcherrima produced higher amounts of ethyl esters and acetates and lower amounts of higher alcohols than the spontaneous AF. Wines inoculated with indigenous yeasts had higher sensory scores for fruit aromas and overall rating. The selection of indigenous yeasts improved the aroma of Verdejo wines and could contribute to determining the wine typicity of the wine region.
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Affiliation(s)
| | | | - Victor Vendrell
- Bodega Emina Rueda (Bodega Matarromera, S.L.), Ctra. Medina del Campo-Olmedo. Km 1.4, 47400 Medina del Campo, Valladolid, Spain
| | - Carlos Moro
- Bodega Emina Rueda (Bodega Matarromera, S.L.), Ctra. Medina del Campo-Olmedo. Km 1.4, 47400 Medina del Campo, Valladolid, Spain
| | - Sergi de Lamo
- VITEC, Wine Technology Centre, 43730 Falset, Tarragona, Spain
| | | | - Imma Andorrà
- VITEC, Wine Technology Centre, 43730 Falset, Tarragona, Spain
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10
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Maicas S, Mateo JJ. The Life of Saccharomyces and Non- Saccharomyces Yeasts in Drinking Wine. Microorganisms 2023; 11:1178. [PMID: 37317152 PMCID: PMC10224428 DOI: 10.3390/microorganisms11051178] [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: 04/11/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023] Open
Abstract
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine's final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
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Affiliation(s)
- Sergi Maicas
- Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, Spain
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11
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Mateo JJ. Physico-Chemical Characterization of an Exocellular Sugars Tolerant Β-Glucosidase from Grape Metschnikowia pulcherrima Isolates. Microorganisms 2023; 11:microorganisms11040964. [PMID: 37110387 PMCID: PMC10142900 DOI: 10.3390/microorganisms11040964] [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: 03/22/2023] [Revised: 04/06/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
A broad variety of microorganisms with useful characteristics in the field of biotechnology live on the surface of grapes; one of these microorganisms is Metschnikowia pulcherrima. This yeast secretes a β-glucosidase that can be used in fermentative processes to liberate aromatic compounds. In this work, the synthesis of an exocellular β-glucosidase has been demonstrated and the optimal conditions to maximize the enzyme's effectiveness were determined. There was a maximum enzymatic activity at 28 °C and pH 4.5. Furthermore, the enzyme presents a great glucose and fructose tolerance, and to a lesser extent, ethanol tolerance. In addition, its activity was stimulated by calcium ions and low concentrations of ethanol and methanol. The impact of terpene content in wine was also determined. Because of these characteristics, β-glucosidase is a good candidate for use in enology.
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Affiliation(s)
- José Juan Mateo
- Departamento de Microbiología y Ecología, Universidad de Valencia, 46100 Burjassot, Spain
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12
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Epiphitic Microbiome of Alvarinho Wine Grapes from Different Geographic Regions in Portugal. BIOLOGY 2023; 12:biology12020146. [PMID: 36829425 PMCID: PMC9952175 DOI: 10.3390/biology12020146] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
Geographic location and, particularly, soil and climate exert influence on the typicality of a wine from a specific region, which is often justified by the terroir, and these factors also influence the epiphytic flora associated with the surface of the grape berries. In the present study, the microbiome associated with the surface of berries obtained from ten vineyards of the Alvarinho variety located in different geographical locations in mainland Portugal was determined and analyzed. The removal of microbial flora from the surface of the berries was carried out by washing and sonication, after which the extraction and purification of the respective DNA was carried out. High-throughput short amplicon sequencing of the fungal ITS region and the bacterial 16S region was performed, allowing for the determination of the microbial consortium associated with Alvarinho wine grapes. Analysis of α-diversity demonstrated that parcels from the Monção and Melgaço sub-region present a significantly (p < 0.05) lower fungal diversity and species richness when compared to the plots analyzed from other regions/sub-regions. The ubiquitous presence of Metschnikowia spp., a yeast with enologic potential interest in all parcels from Monção and Melgaço, was also observed.
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13
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Esteves M, Lage P, Sousa J, Centeno F, de Fátima Teixeira M, Tenreiro R, Mendes-Ferreira A. Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities. Front Microbiol 2023; 14:1146065. [PMID: 36960294 PMCID: PMC10028181 DOI: 10.3389/fmicb.2023.1146065] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 02/17/2023] [Indexed: 03/09/2023] Open
Abstract
Grapes' infection by phytopathogenic fungi may often lead to rot and impair the quality and safety of the final product. Due to the concerns associated with the extensive use of chemicals to control these fungi, including their toxicity for environment and human health, bio-based products are being highly preferred, as eco-friendlier and safer alternatives. Specifically, yeasts have shown to possess antagonistic activity against fungi, being promising for the formulation of new biocontrol products.In this work 397 wine yeasts, isolated from Portuguese wine regions, were studied for their biocontrol potential against common grapes phytopathogenic fungal genera: Aspergillus, Botrytis, Mucor and Penicillium. This set comprised strains affiliated to 32 species distributed among 20 genera. Time-course monitoring of mold growth was performed to assess the inhibitory activity resulting from either diffusible or volatile compounds produced by each yeast strain. All yeasts displayed antagonistic activity against at least one of the mold targets. Mucor was the most affected being strongly inhibited by 68% of the tested strains, followed by Botrytis (20%), Aspergillus (19%) and Penicillium (7%). More notably, the approach used allowed the detection of a wide array of yeast-induced mold response profiles encompassing, besides the decrease of mold growth, the inhibition or delay of spore germination and the complete arrest of mycelial extension, and even its stimulation at different phases. Each factor considered (taxonomic affiliation, mode of action and fungal target) as well as their interactions significantly affected the antagonistic activity of the yeast isolates. The highest inhibitions were mediated by volatile compounds. Total inhibition of Penicillium was achieved by a strain of Metschnikowia pulcherrima, while the best performing yeasts against Mucor, Aspergillus and Botrytis, belong to Lachancea thermotolerans, Hanseniaspora uvarum and Starmerella bacillaris, respectively. Notwithstanding the wide diversity of yeasts tested, only three strains were found to possess a broad spectrum of antagonistic activity, displaying strong or very strong inhibition against the four fungal targets tested. Our results confirm the potential of wine yeasts as biocontrol agents, while highlighting the need for the establishment of fit-for-purpose selection programs depending on the mold target, the timing, and the mode of application.
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Affiliation(s)
- Marcos Esteves
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Patrícia Lage
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - João Sousa
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Filipe Centeno
- PROENOL—Indústria Biotecnológica, Lda, Canelas, Portugal
| | | | - Rogério Tenreiro
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Ana Mendes-Ferreira
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
- *Correspondence: Ana Mendes-Ferreira,
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14
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Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine.
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15
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Tofalo R, Suzzi G, Perpetuini G. Discovering the Influence of Microorganisms on Wine Color. Front Microbiol 2021; 12:790935. [PMID: 34925298 PMCID: PMC8678073 DOI: 10.3389/fmicb.2021.790935] [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: 10/07/2021] [Accepted: 11/15/2021] [Indexed: 01/08/2023] Open
Abstract
Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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16
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Wine Yeasts Selection: Laboratory Characterization and Protocol Review. Microorganisms 2021; 9:microorganisms9112223. [PMID: 34835348 PMCID: PMC8623447 DOI: 10.3390/microorganisms9112223] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 10/21/2021] [Accepted: 10/21/2021] [Indexed: 11/17/2022] Open
Abstract
Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines' microbial terroir identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous Saccharomyces and non-Saccharomyces strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use. Autochthonous wine yeasts from different areas of Slovakia were identified and tested, in the form of colonies grown either on nutrient agar plates or in grape must micro-fermentations, for technological and qualitative enological characteristics. Based on the combined results, Saccharomyces cerevisiae PDA W 10, Lachancea thermotolerans 5-1-1 and Metschnikowia pulcherrima 125/14 were selected as potential wine starters. This paper, as a mixture of experimental and review contributions, provides a compendium of methods used to select autochthonous wine yeasts. Thanks to the presence of images, this compendium could guide other researchers in screening their own yeast strains for wine production.
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17
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Ianieva O, Podgorsky V. Enological potential of non- Saccharomyces yeast strains of enological and brewery origin from Ukrainian Collection of Microorganisms. Mycology 2021; 12:203-215. [PMID: 34552811 PMCID: PMC8451676 DOI: 10.1080/21501203.2020.1837272] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
Non-conventional wine yeasts are extensively studied as promising producers of hydrolytic enzymes and as potential starter cultures in winemaking due to their ability to improve organoleptic properties of wine. Thirty-six yeast strains of enological and brewery origin from the Ukrainian Collection of Microorganisms belonging to Torulaspora, Kloeckera, Candida, Metschnikowia, Pichia, and Zygosaccharomyces genera have been screened for the production of extracellular hydrolases, stress tolerance, fermentative activity, and other traits of enological interest. This study revealed the high incidence of lipolytic, proteolytic, and β-glucosidase activities among the yeasts, while no pectinase activity was detected. Esterase, cellulase and glucanase activities were found in a small proportion of yeasts (8.33–16.66%). Several Pichia anomala, Kloekera javanica, Pichia membranifaciens, and Metschnikowia pulcherrima strains demonstrated a wide range of hydrolytic activities. High tolerance to stress factors (ethanol, osmotic, and oxidative stress) present during alcoholic fermentation was detected in P. anomala and M. pulcherrima strains. Fermentative activity of several yeast strains was evaluated in microfermentations in a model semi-synthetic medium. Strain P. anomala UCM Y-216 was selected as the most promising culture for winemaking due to its hydrolytic activities, tolerance to stress factors and other valuable metabolic traits. This study represents the first step for selecting a non-conventional yeast strain of enological origin as a potential co-culture for winemaking.
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Affiliation(s)
- Olga Ianieva
- Department of Physiology of Industrial Microorganisms, Zabolotny Institute of Microbiology and Virology, Kyiv, Ukraine
| | - Valentin Podgorsky
- Department of Physiology of Industrial Microorganisms, Zabolotny Institute of Microbiology and Virology, Kyiv, Ukraine
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18
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Zhang J, Plowman JE, Tian B, Clerens S, On SLW. The influence of growth conditions on MALDI-TOF MS spectra of winemaking yeast: implications for industry applications. J Microbiol Methods 2021; 188:106280. [PMID: 34274408 DOI: 10.1016/j.mimet.2021.106280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 10/20/2022]
Abstract
Previous studies have shown MALDI-TOF MS to be a powerful tool in wine yeast identification and potential prediction of application. However, it is also established that substrate composition influences protein expression, but the degree to which this may affect MALDI-TOF spectra (and analytical results thereof) has not been fully explored. To further inform assay optimisation, the influence on MALDI-TOF spectra was determined using eight Saccharomyces strains of diverse origins cultivated on grape juices from Pinot Noir and Chardonnay varieties, synthetic grape juice, and laboratory-grade artificial culture media (YPD broth and agar). Our results demonstrated significant influences of culture media on strain MALDI-TOF spectra. Yeast culture on YPD agar is recommended for taxonomic studies, with YPD broth culture of S. cerevisiae offering improved intra-subspecific differentiation Furthermore, our data supported a correlation between MALDI spectra and the potential industrial application of individual yeast strains.
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Affiliation(s)
- Junwen Zhang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand
| | | | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand
| | - Stefan Clerens
- AgResearch Ltd, Lincoln Research Centre, Lincoln, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Stephen L W On
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand.
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19
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Investigating the glutathione accumulation by non-conventional wine yeasts in optimized growth conditions and multi-starter fermentations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110990] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021; 26:molecules26030644. [PMID: 33530641 PMCID: PMC7865429 DOI: 10.3390/molecules26030644] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 02/06/2023] Open
Abstract
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.
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21
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The Use of Non- Saccharomyces Yeast and Enzymes in Beer Production. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
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22
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Abstract
Pulcherrimin, a red iron chelate, is produced by some yeasts and bacteria. It plays important ecological roles in many ecosystems, including growth control, biofilm inhibition and photoprotection. In this study, fifteen yeast strains of the genus Metschnikowia were characterized based on their production of pulcherrimin. Yeast pulcherrimin was isolated and its purity assessed using 1H nuclear magnetic resonance spectroscopy. Under experimental conditions, pulcherrimin formation varied depending on both the tested strains and culture media. The best producers formed up to 240 mg/L of pulcherrimin in minimal medium with glucose as the carbon source, supplemented with 0.05% FeCl3 and 0.1% Tween 80. This study presents a new approach to producing high yields of pulcherrimin from yeasts.
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23
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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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24
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Longanesi L, Bouxin FP, Fan J, Auta H, Gammons R, Abeln F, Budarin VL, Clark JH, Chuck CJ. Scaled-Up Microwave-Assisted Pretreatment and Continuous Fermentation to Produce Yeast Lipids from Brewery Wastes. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c03463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Luca Longanesi
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K
| | - Florent P. Bouxin
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, U.K
| | - Jiajun Fan
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, U.K
| | - Hadiza Auta
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K
| | - Richard Gammons
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, U.K
| | - Felix Abeln
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K
| | - Vitaliy L. Budarin
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, U.K
| | - James H. Clark
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, U.K
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25
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The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030077] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.
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26
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Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030076] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with Saccharomyces cerevisiae due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-Saccharomyces yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by S. cerevisiae from the fermentation medium after their release via lysis of non-Saccharomyces yeasts in sequential fermentations.
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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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Sipiczki M. Metschnikowia pulcherrima and Related Pulcherrimin-Producing Yeasts: Fuzzy Species Boundaries and Complex Antimicrobial Antagonism. Microorganisms 2020; 8:E1029. [PMID: 32664630 PMCID: PMC7409158 DOI: 10.3390/microorganisms8071029] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/30/2022] Open
Abstract
Yeasts affiliated with the Metschnikowia pulcherrima clade (subclade) of the large ascomycetous genus Metschnikowia frequently turn out to produce the characteristic maroon-red pulcherrimin when tested for pigment production and prove to exert antagonistic effects on many types of microorganisms. The determination of the exact taxonomic position of the strains is hampered by the shortage of distinctive morphological and physiological properties of the species of the clade and the lack of rDNA barcode gaps. The rDNA repeats of the type strains of the species are not homogenized and are assumed to evolve by a birth-and-death mechanism combined with reticulation. The taxonomic division is further hampered by the incomplete biological (reproductive) isolation of the species: certain type strains can be hybridized and genome sequencing revealed chimeric genome structures in certain strains that might have evolved from interspecies hybrids (alloploid genome duplication). Various mechanisms have been proposed for the antimicrobial antagonism. One is related to pulcherrimin production. The diffusible precursor of pulcherrimin, the pulcherriminic acid is secreted by the cells into the environment where it forms the insoluble pulcherrimin with the ferric ions. The lack of free iron caused by the immobilization of ferric ions inhibits the growth of many microorganisms. Recent results of research into the complexity of the taxonomic division of the pulcherrimin-producing Metschnikowia yeasts and the mechanism(s) underlying their antimicrobial antagonism are discussed in this review.
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Affiliation(s)
- Matthias Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen, 4032 Debrecen, Hungary
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Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts. FERMENTATION 2020. [DOI: 10.3390/fermentation6030063] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.
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PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020055] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess. The fact that these variables are often interdependent, with a high degree of interaction, leads to a huge ‘oenological space’ associated with AF that scientists and professionals have explored to obtain the desired quality standards in wine and to promote innovation. This challenge explains the high interest in approaches tested to monitor this bioprocess including those using volatile organic compounds (VOCs) as target molecules. Among direct injection mass spectrometry approaches, no study has proposed an untargeted online investigation of the diversity of volatiles associated with the wine headspace. This communication proposed the first application of proton-transfer reaction-mass spectrometry coupled to a time-of-flight mass analyzer (PTR-ToF-MS) to follow the progress of AF and evaluate the impact of the different variables of wine quality. As a case study, the assessment of VOC variability associated with different combinations of Saccharomyces/non-Saccharomyces was selected. The different combinations of microbial resources in wine are among the main factors susceptible to influencing the content of VOCs associated with the wine headspaces. In particular, this investigation explored the effect of multiple combinations of two Saccharomyces strains and two non-Saccharomyces strains (belonging to the species Metschnikowia pulcherrima and Torulaspora delbrueckii) on the content of VOCs in wine, inoculated both in commercial grape juice and fresh grape must. The results demonstrated the possible exploitation of non-invasive PTR-ToF-MS monitoring to explore, using VOCs as biomarkers, (i) the huge number of variables influencing AF in wine, and (ii) applications of single/mixed starter cultures in wine. Reported preliminary findings underlined the presence of different behaviors on grape juice and on must, respectively, and confirmed differences among the single yeast strains ‘volatomes’. It was one of the first studies to include the simultaneous inoculation on two non-Saccharomyces species together with a S. cerevisiae strain in terms of VOC contribution. Among the other outcomes, evidence suggests that the addition of M. pulcherrima to the coupled S. cerevisiae/T. delbrueckii can modify the global release of volatiles as a function of the characteristics of the fermented matrix.
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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: 22] [Impact Index Per Article: 5.5] [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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Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020049] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine.
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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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Morata A, Escott C, Bañuelos MA, Loira I, del Fresno JM, González C, Suárez-Lepe JA. Contribution of Non- Saccharomyces Yeasts to Wine Freshness. A Review. Biomolecules 2019; 10:E34. [PMID: 31881724 PMCID: PMC7022396 DOI: 10.3390/biom10010034] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 12/23/2019] [Accepted: 12/24/2019] [Indexed: 12/24/2022] Open
Abstract
Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - Carlos Escott
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - María Antonia Bañuelos
- enotecUPM, Department of Biotecnology, Universidad Politécnica de Madrid, 28040 Madrid, Spain;
| | - Iris Loira
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - Juan Manuel del Fresno
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - Carmen González
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - José Antonio Suárez-Lepe
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
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Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking. Microorganisms 2019; 7:microorganisms7110478. [PMID: 31652781 PMCID: PMC6920815 DOI: 10.3390/microorganisms7110478] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 10/15/2019] [Accepted: 10/18/2019] [Indexed: 01/06/2023] Open
Abstract
Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.
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Pawlikowska E, James SA, Breierova E, Antolak H, Kregiel D. Biocontrol capability of local Metschnikowia sp. isolates. Antonie Van Leeuwenhoek 2019; 112:1425-1445. [PMID: 31111331 PMCID: PMC6748895 DOI: 10.1007/s10482-019-01272-w] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Accepted: 05/03/2019] [Indexed: 12/16/2022]
Abstract
This study set out to isolate and identify epiphytic yeasts producing pulcherrimin, and to evaluate their potential as biological control agents (BCAs). We isolated Metschnikowia sp. strains from flowers and fruits collected in Poland. The plant material had been collected between April to September 2017 from two small orchards where traditional organic management is employed. We identified the essential phenotypic features of the yeast, including assimilation and enzymatic profiles, stress resistance, adhesion properties, and antimicrobial activity against various fungi involved in crop and/or food spoilage. Yeast screening was performed using YPD agar supplemented with chloramphenicol and Fe(III) ions. Taxonomic classification was determined by sequence analysis of the D1/D2 domains of the large subunit rRNA gene. The isolates were identified as Metschnikowia andauensis and Metschnikowia sinensis. The yeast isolates were further characterized based on their enzymatic and assimilation profiles, as well as their growth under various stress conditions. In addition, the hydrophobicity and adhesive abilities of the Metschnikowia isolates were determined using a MATH test and luminometry. Their antagonistic action against molds representing typical crop spoiling microflora was also evaluated. The assimilation profiles of the wild isolates were similar to those displayed by collection strains of M. pulcherrima. However, some of the isolates displayed more beneficial phenotypic properties, especially good growth under stress conditions. Several of the epiphytes grew well over a wider range of temperatures (8-30 °C) and pH levels (3-9), and additionally showed elevated tolerance to ethanol (8%), glucose (30%), and peroxides (50 mM). The hydrophobicity and adhesion of the yeast cells were strain- and surface-dependent. The tested yeasts showed potential for use as BCAs, with some exhibiting strong antagonism against molds belonging to the genera Alternaria, Botrytis, Fusarium, Rhizopus, and Verticillium, as well as against yeasts isolated as food spoilage microbiota.
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Affiliation(s)
- Ewelina Pawlikowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
| | - Steve A. James
- Gut Microbes and Health, Quadram Institute Bioscience, Colney Lane, Norwich Research Park, Norwich, NR4 7UA UK
| | - Emilia Breierova
- Culture Collection of Yeasts (CCY), Institute of Chemistry, Slovak Academy of Sciences, Dúbravskácesta 9, 845 38 Bratislava, Slovakia
| | - Hubert Antolak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
| | - Dorota Kregiel
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
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Abeln F, Chuck CJ. Achieving a high-density oleaginous yeast culture: Comparison of four processing strategies using Metschnikowia pulcherrima. Biotechnol Bioeng 2019; 116:3200-3214. [PMID: 31429929 DOI: 10.1002/bit.27141] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/27/2019] [Accepted: 08/12/2019] [Indexed: 01/05/2023]
Abstract
Microbial lipids have the potential to displace terrestrial oils for fuel, value chemical, and food production, curbing the growth in tropical oil plantations and helping to reduce deforestation. However, commercialization remains elusive partly due to the lack of suitably robust organisms and their low lipid productivity. Extremely high cell densities in oleaginous cultures are needed to increase reaction rates, reduce reactor volume, and facilitate downstream processing. In this investigation, the oleaginous yeast Metschnikowia pulcherrima, a known antimicrobial producer, was cultured using four different processing strategies to achieve high cell densities and gain suitable lipid productivity. In batch mode, the yeast demonstrated lipid contents more than 40% (w/w) under high osmotic pressure. In fed-batch mode, however, high-lipid titers were prevented through inhibition above 70.0 g L-1 yeast biomass. Highly promising were a semi-continuous and continuous mode with cell recycle where cell densities of up to 122.6 g L-1 and maximum lipid production rates of 0.37 g L-1 h-1 (daily average), a nearly two-fold increase from the batch, were achieved. The findings demonstrate the importance of considering multiple fermentation modes to achieve high-density oleaginous yeast cultures generally and indicate the limitations of processing these organisms under the extreme conditions necessary for economic lipid production.
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Affiliation(s)
- Felix Abeln
- Centre for Sustainable Chemical Technologies, Department of Chemistry, University of Bath, Bath, United Kingdom.,Department of Chemical Engineering, University of Bath, Bath, United Kingdom
| | - Christopher J Chuck
- Department of Chemical Engineering, University of Bath, Bath, United Kingdom
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Su Y, Seguinot P, Sanchez I, Ortiz-Julien A, Heras JM, Querol A, Camarasa C, Guillamón JM. Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions. Food Microbiol 2019; 85:103287. [PMID: 31500707 DOI: 10.1016/j.fm.2019.103287] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/31/2019] [Accepted: 08/06/2019] [Indexed: 11/29/2022]
Abstract
Wine-related non-Saccharomyces yeasts are becoming more widely used in oenological practice for their ability to confer wine a more complex satisfying aroma, but their metabolism remains unknown. Our study explored the nitrogen utilisation profile of three popular non-Saccharomyces species, Torulaspora delbrueckii, Metschnikowia pulcherrima and Metschnikowia fructicola. The nitrogen source preferences to support growth and fermentation as well as the uptake order of different nitrogen sources during wine fermentation were investigated. While T. delbrueckii and S. cerevisiae strains shared the same nitrogen source preferences, Metschnikowia sp. Displayed a lower capacity to efficiently use the preferred nitrogen compounds, but were able to assimilate a wider range of amino acids. During alcoholic fermentation, the non-Saccharomyces strains consumed different nitrogen sources in a similar order as S. cerevisiae, but not as quickly. Furthermore, when all the nitrogen sources were supplied in the same amount, their assimilation order was similarly affected for both S. cerevisiae and non-Saccharomyces strains. Under this condition, the rate of nitrogen source consumption of non-Saccharomyces strains and S. cerevisiae was comparable. Overall, this study expands our understanding about the preferences and consumption rates of individual nitrogen sources by the investigated non-Saccharomyces yeasts in a wine environment. This knowledge provides useful information for a more efficient exploitation of non-Saccharomyces strains that improves the management of the wine fermentation.
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Affiliation(s)
- Ying Su
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Pauline Seguinot
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France; Lallemand SAS, 31700, Blagnac, France
| | - Isabelle Sanchez
- UMR MISTEA: INRA, Montpellier SupAgro, 34060, Montpellier, France
| | | | | | - Amparo Querol
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Carole Camarasa
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France; Lallemand SAS, 31700, Blagnac, France
| | - José Manuel Guillamón
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain.
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Abstract
Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of Mp makes necessary the sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. Mp has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, Mp shows good compatibility with Sc in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H2S. The excretion of pulcherrimin gives Mp some competitive advantages over other non-Saccharomyces yeasts as well as providing some antifungal properties.
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40
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Abstract
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts.
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41
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Agarbati A, Canonico L, Ciani M, Comitini F. The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties. PLoS One 2019; 14:e0217385. [PMID: 31220090 PMCID: PMC6586281 DOI: 10.1371/journal.pone.0217385] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Accepted: 05/12/2019] [Indexed: 01/10/2023] Open
Abstract
Yeast species that colonize the surface of grape berries at harvest time play an important role during the winemaking process. In this study, the use of culturable microbial techniques permitted a quantitative and qualitative inventory of the different yeast species present on the grape berry surfaces of Montepulciano and Verdicchio varieties when treated with conventional and organic fungicides. The results show that the most widespread yeast species at harvest time were Aureobasidium pullulans and Hanseniaspora uvarum, which are considered normal resident species and independent of the grape varieties and treatments applied. Specific differences when comparing the grape varieties were observed in species and were detected at a lower frequency; Pichia spp. were prevalent in Verdicchio, whereas Lachancea thermotolerans and Zygoascus meyerae were found in Montepulciano. In both vineyards, the farming treatments improved the competitiveness of A. pullulans, which was probably due to its reduced susceptibility to treatments that improved the competition toward other fungi. In contrast, the fermenting yeast H. uvarum was negatively affected by fungicide treatments and showed a reduced presence if compared with untreated grapes. Organic treatments directly impacted the occurrence of Issachenkia terricola in Montepulciano grapes and Debaryomyces hansenii and Pichia membranifaciens in Verdicchio. Conversely, a negative effect of organic treatments was found toward Metschnikowia pulcherrima and Starmerella bacillaris. Overall, the data suggest that the yeast community colonizing the grape berry surface was influenced by both grape variety and farming treatments, which characterized the yeast biota of spontaneous must fermentation.
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Affiliation(s)
- Alice Agarbati
- Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Ancona, Italy
| | - Laura Canonico
- Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Ancona, Italy
| | - Maurizio Ciani
- Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Ancona, Italy
| | - Francesca Comitini
- Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Ancona, Italy
- * E-mail:
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42
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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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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation. Sci Rep 2018; 8:14812. [PMID: 30287912 PMCID: PMC6172252 DOI: 10.1038/s41598-018-33105-7] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 09/18/2018] [Indexed: 11/08/2022] Open
Abstract
The yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans) is a species of large, yet underexplored, oenological potential. This study delivers comprehensive oenological phenomes of 94 L. thermotolerans strains obtained from diverse ecological niches worldwide, classified in nine genetic groups based on their pre-determined microsatellite genotypes. The strains and the genetic groups were compared for their alcoholic fermentation performance, production of primary and secondary metabolites and pH modulation in Chardonnay grape juice fermentations. The common oenological features of L. thermotolerans strains were their glucophilic character, relatively extensive fermentation ability, low production of acetic acid and the formation of lactic acid, which significantly affected the pH of the wines. An untargeted analysis of volatile compounds, used for the first time in a population-scale phenotyping of a non-Saccharomyces yeast, revealed that 58 out of 90 volatiles were affected at an L. thermotolerans strain level. Besides the remarkable extent of intra-specific diversity, our results confirmed the distinct phenotypic performance of L. thermotolerans genetic groups. Together, these observations provide further support for the occurrence of domestication events and allopatric differentiation in L. thermotolerans population.
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Abstract
This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages.
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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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