1
|
Carbonero-Pacheco J, Rey MD, Moreno-García J, Moreno J, García-Martínez T, Mauricio JC. Microbial diversity in sherry wine biofilms and surrounding mites. Food Microbiol 2023; 116:104366. [PMID: 37689427 DOI: 10.1016/j.fm.2023.104366] [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: 07/13/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/11/2023]
Abstract
Sherry wines are film wines produced in the Jerez-Xérès-Sherry and Montilla-Moriles regions in southern Spain which require an aging process under flor biofilms, known as "biological aging". The presence of mites in Sherry wine wineries has been reported and associated with improved wine volatile properties. This work analyzes the microbial diversity in flor biofilms and mites in Sherry wine wineries using Matrix-Assisted Laser Desorption/Ionization Time of Flight (MALDI-TOF) and ITS/gene amplification. Two mite species, Carpoglyphus lactis and Tyrophagus putrescentiae, were spotted in the sampled winery and 32 microorganism species were identified in their exoskeleton or surrounding biofilms. To our knowledge, 26 of these species were never described before in sherry wine environments. We hypothesized that mites feed on the flor biofilms as well as another type of biofilm located in barrel cracks, known by winemakers as "natas" (cream in English). These non-studied biofilms showed the highest microbiome diversity among all samples (followed by C. lactis spotted nearby) thus, representing a niche of microorganisms with potential biotechnological interest. Besides mites, Drosophila flies were spotted in the sampling areas. The role of flies and mites as vectors that transport microorganisms among different niches (i.e., flor biofilms and natas) is discussed.
Collapse
Affiliation(s)
- Juan Carbonero-Pacheco
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain
| | - María-Dolores Rey
- Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain.
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain
| |
Collapse
|
2
|
Perestrelo R, Jaouhari Y, Abreu T, Castillo MM, Travaglia F, Pereira JAM, Câmara JS, Bordiga M. The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023; 12:2558. [PMID: 37444296 DOI: 10.3390/foods12132558] [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: 04/28/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world's better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and "terroir" characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.
Collapse
Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Teresa Abreu
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Mariangie M Castillo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jorge A M Pereira
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| |
Collapse
|
3
|
Valcárcel-Muñoz MJ, Guerrero-Chanivet M, Del Carmen Rodríguez-Dodero M, Butrón-Benítez D, de Valme García-Moreno M, Guillén-Sánchez DA. Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System. Foods 2023; 12:foods12091911. [PMID: 37174448 PMCID: PMC10178547 DOI: 10.3390/foods12091911] [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: 03/27/2023] [Revised: 04/24/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which parameters are the most influential in the aging of this wine. The organic acids, volatile compounds (higher alcohols, esters, aldehydes, and acetals), and phenolic compounds of this wine evolve during its aging, mainly through physico-chemical reactions and the contributions of wood compounds. During their aging, Pedro Ximénez sherry wines develop their organoleptic profiles, as tasting sessions have confirmed. A strong correlation between the aging of a wine and the parameters analyzed has also been corroborated through an MLR analysis. This allowed for the development of a model that, by using just 8 of the variables considered in the study, led to the determination of wine samples' ages at over 97% confidence. This constitutes a rather useful tool for wineries to control Pedro Ximénez sherry wine aging processes.
Collapse
Affiliation(s)
| | - María Guerrero-Chanivet
- Bodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Spain
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - María Del Carmen Rodríguez-Dodero
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - Daniel Butrón-Benítez
- Bodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Spain
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - María de Valme García-Moreno
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - Dominico A Guillén-Sánchez
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| |
Collapse
|
4
|
Lasanta C, Muñoz-Castells R, Gómez J, Moreno J. Influencia de la reducción del grado alcohólico en los vinos de crianza biológica sobre sus características físico-químicas y sensoriales. Primeros resultados. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Las Denominaciones de Origen Protegidas Jerez-Xérez-Sherry, Manzanilla Sanlúcar de Barrameda y Montilla-Moriles son de las más antiguas de España. En ellas se elaboran los vinos tipo Fino y Manzanilla mediante una etapa de crianza biológica bajo velo de Flor durante varios años. Estos vinos, que presentan características organolépticas específicas, tienen establecido una graduación alcohólica mínima del 15% (14,5% en el caso de los vinos Finos sin alcohol añadido en la DO Montilla-Moriles).
Los gustos de los consumidores van cambiando y cada vez hay una mayor preocupación por la salud, por lo que la tendencia actual es la de consumir bebidas alcohólicas con un contenido en alcohol moderado. En el presente trabajo, se ha estudiado la viabilidad de elaborar vinos tipo Fino y Manzanilla con un grado alcohólico más reducido. Los primeros resultados nos indican que es viable elaborar esta tipología de vinos con un menor contenido en alcohol, manteniendo la elaboración tradicional y calidad de estos vinos, aunque es un proceso que habrá que seguir estudiando a largo plazo.
Collapse
|
5
|
Cantoral JM, Ruiz-Muñoz M, Martínez-Verdugo S, Pérez F, Fernández MH, Cordero-Bueso G. Improvement of fermentative yeasts S. cerevisiae by Non-GMO strategies for the reduction of urethanes in Sherry wines. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
During alcoholic fermentation, the yeasts responsible for the process produce various metabolites, including urea. The reaction of urea with ethanol spontaneously generates ethyl carbamate in wine, a carcinogenic metabolite whose concentration needs to be regulated. Yeasts produce urea during the arginine metabolic pathway. For this purpose, adaptive evolution has been used by using a toxic analogue of l-arginine, l-canavanine, for selective pressure, once increasing the genetic variability of the population by sporulation and subsequent conjugation. Using this strategy, five putative variants of the parental yeast have been obtained and seem to have reduced urea production, thus being able to achieve a lower concentration of ethyl carbamate.
Collapse
|
6
|
Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System. Foods 2022; 11:foods11244062. [PMID: 36553804 PMCID: PMC9777549 DOI: 10.3390/foods11244062] [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: 11/11/2022] [Revised: 12/01/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, even though the peculiar Palo Cortado Sherry wine is also aged biologically under a veil of flor yeasts in the first stage. Total dry extract, organic acids, aldehydes, esters, higher alcohols and phenolic compounds in these sherry wines evolve during their ageing as a consequence of evaporation and/or perspiration processes, chemical reactions, extraction of compounds from oakwood and microbiological activity. Sherry wines develop their characteristic organoleptic profile during their ageing, as could be proven through their tasting sessions. According to the sherry type, some natural groupings of the wines could be observed after their principal component analysis. Furthermore, by multiple linear regression methods, an important correlation between the parameters that were analyzed and the ageing of each specific wine has been confirmed, which allowed us to establish two different models, each corresponding to the sherry type in question. Only five of the variables that were investigated were required to successfully estimate each wine's age at over 99% confidence. This represents a rather convenient tool for wineries to monitor the ageing of these sherry wines.
Collapse
|
7
|
Acetaldehyde accumulation during wine micro oxygenation: The influence of microbial metabolism. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
8
|
Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines. FERMENTATION 2022. [DOI: 10.3390/fermentation8090456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Biological ageing is an essential process for obtaining some distinctive Sherry wines, such as Fino and Manzanilla. It occurs after the fermentation of the grape must due to the appearance of a biofilm on the surface of the wine called “veil of flor”. Yeasts belonging to the Saccharomyces cerevisiae species mainly comprise such biofilm. Although other species have also been found, these have been traditionally considered spoilage. Indeed, it has even been hypothesised that they may not be able to form biofilm on their own under such conditions. In the present work, four different non-Saccharomyces yeasts isolated from barrels in the Jerez area under biological ageing have been characterised through their physiological abilities, including extracellular enzymatic and biofilm-forming capabilities. Results showed not only a surprising ethanol tolerance, above 15.5% in all cases, but also a significant degree of extracellular enzyme production, highlighting the urease and proteolytic activities found in Pichia manshurica, as well as lipolytic activity in Pichia kudriavzevii, Pichia membranifaciens and Wicherhamomyces anomalus. As a conclusion, these non-Saccharomyces could be very interesting in the oenological field, beyond improving the organoleptic characteristics as well as technological features in these wines.
Collapse
|
9
|
Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.
Collapse
|
10
|
Morata A, Arroyo T, Bañuelos MA, Blanco P, Briones A, Cantoral JM, Castrillo D, Cordero-Bueso G, Del Fresno JM, Escott C, Escribano-Viana R, Fernández-González M, Ferrer S, García M, González C, Gutiérrez AR, Loira I, Malfeito-Ferreira M, Martínez A, Pardo I, Ramírez M, Ruiz-Muñoz M, Santamaría P, Suárez-Lepe JA, Vilela A, Capozzi V. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non- Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries. Crit Rev Food Sci Nutr 2022; 63:10899-10927. [PMID: 35687346 DOI: 10.1080/10408398.2022.2083574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas.
Collapse
Affiliation(s)
- A Morata
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - T Arroyo
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - M A Bañuelos
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - P Blanco
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - A Briones
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - J M Cantoral
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - D Castrillo
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - G Cordero-Bueso
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - J M Del Fresno
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - C Escott
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - R Escribano-Viana
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - M Fernández-González
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - S Ferrer
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M García
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - C González
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A R Gutiérrez
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - I Loira
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - M Malfeito-Ferreira
- Departamento Recursos Naturais Ambiente e Território (DRAT), Linking Landscape Environment Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomía, Tapada da Ajuda, Lisboa, Portugal
| | - A Martínez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - I Pardo
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M Ramírez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - M Ruiz-Muñoz
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - P Santamaría
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - J A Suárez-Lepe
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A Vilela
- CQ-VR, Chemistry Research Centre, School of Life and Environmental Sciences (ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
| | - V Capozzi
- National Research Council (CNR) of Italy, c/o CS-DAT, Institute of Sciences of Food Production, Foggia, Italy
| |
Collapse
|
11
|
Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies. Foods 2022; 11:foods11081104. [PMID: 35454691 PMCID: PMC9030371 DOI: 10.3390/foods11081104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 02/04/2023] Open
Abstract
There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.
Collapse
|
12
|
Valcárcel-Muñoz MJ, Guerrero-Chanivet M, Rodríguez-Dodero MDC, García-Moreno MDV, Guillén-Sánchez DA. Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System. Molecules 2022; 27:365. [PMID: 35056683 PMCID: PMC8777630 DOI: 10.3390/molecules27020365] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 12/28/2021] [Accepted: 01/01/2022] [Indexed: 11/16/2022] Open
Abstract
Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.
Collapse
Affiliation(s)
- Manuel J. Valcárcel-Muñoz
- Bodegas Fundador S.L.U. Departamento de Investigación y Desarrollo, C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Cádiz, Spain; (M.J.V.-M.); (M.G.-C.)
| | - María Guerrero-Chanivet
- Bodegas Fundador S.L.U. Departamento de Investigación y Desarrollo, C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Cádiz, Spain; (M.J.V.-M.); (M.G.-C.)
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Cádiz, Spain; (M.d.C.R.-D.); (D.A.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Cádiz, Spain; (M.d.C.R.-D.); (D.A.G.-S.)
| | - María de Valme García-Moreno
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Cádiz, Spain; (M.d.C.R.-D.); (D.A.G.-S.)
| | - Dominico A. Guillén-Sánchez
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Cádiz, Spain; (M.d.C.R.-D.); (D.A.G.-S.)
| |
Collapse
|
13
|
Gong C, He Y, Tang Y, Hu R, Lv Y, Zhang Q, Tardy BL, Richardson JJ, He Q, Guo J, Chi Y. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
14
|
Vicente J, Calderón F, Santos A, Marquina D, Benito S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. Int J Mol Sci 2021; 22:ijms22031196. [PMID: 33530422 PMCID: PMC7866185 DOI: 10.3390/ijms22031196] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/14/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023] Open
Abstract
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
Collapse
Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363710 or +34-913363984
| |
Collapse
|
15
|
Ruiz-Muñoz M, Cordero-Bueso G, Benítez-Trujillo F, Martínez S, Pérez F, Cantoral JM. Rethinking about flor yeast diversity and its dynamic in the "criaderas and soleras" biological aging system. Food Microbiol 2020; 92:103553. [PMID: 32950147 DOI: 10.1016/j.fm.2020.103553] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 04/26/2020] [Accepted: 05/25/2020] [Indexed: 10/24/2022]
Abstract
Fino wine is one of the most important Sherry wines and it is obtained through a complex and dynamic biological aging system. In this study, wine and veil of flor samples from fifty-two barrels with different aging levels and distributed in three different wineries from the Jerez-Xèrés-Sherry winemaking area have been analyzed during two years. Some of the wine compounds most deeply involved in flor yeast metabolism were analyzed to take into account the blending effect of this system. On the other hand, veil of flor was analyzed by molecular methods, finding five different species: S. cerevisiae, W. anomalus, P. membranaefaciens, P. kudriavzevii and P. manshurica, being the first time that the three last species have been reported in this biological aging system. Since S. cerevisiae was the vast majority of the isolates, its intraspecies variability was also analyzed by the simultaneous amplification of three microsatellite loci, obtaining nine different S. cerevisiae genotypes, also differentiated according to their physiological properties. Biodiversity analysis showed there were significant differences between the three wineries in the three aging scales, although the overall diversity was relatively low. Moreover, variations in the relative frequency of the different S. cerevisiae genotypes were found to be seasonal-dependent.
Collapse
Affiliation(s)
- Marina Ruiz-Muñoz
- Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain
| | - Gustavo Cordero-Bueso
- Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain.
| | | | | | - Fernando Pérez
- Luis Caballero S.A., El Puerto de Santa María, Cádiz, Spain
| | - Jesús Manuel Cantoral
- Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain
| |
Collapse
|
16
|
Zhang Q, Zhang F, Gong C, Tan X, Ren Y, Yao K, Zhang Q, Chi Y. Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm. RSC Adv 2020; 10:6609-6617. [PMID: 35496022 PMCID: PMC9049736 DOI: 10.1039/d0ra00490a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 02/05/2020] [Indexed: 11/24/2022] Open
Abstract
Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma extract dilution analysis, and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, respectively. The nitrite level of the two PRPs was 1.87–1.92 mg kg−1, which was below the limited value (20 mg kg−1) of fermented vegetables regulated by the GB2760-2017. FPRP had relatively higher microbial and yeast numbers than NPRP, three common pathogens, namely, Salmonella spp., Staphylococcus aureus, and Shigella spp. were not detected. A total of 70 and 151 aroma compounds were detected in NPRP and FPRP, respectively, including 13 classes of compounds. The dominant aroma attributes of FPRP were sour, floral, mushroom-like, green, and smoky, while NPRP exhibits a mushroom-like flavor. Acetic acid, ethanol, α-terpineol, (E)-2-nonenal, 2-heptanol, phenylethyl alcohol, and linalool were potent key aroma-active compounds in NPRP and FPRP. Results of spiking tests showed that the addition of each substance not only increased its own odour, but also had significant effects on other smells. FPRP displayed richer varieties and contents of aroma profile than NPRP. However, some compounds, such as 4-ethylguaiacol and 4-vinylguaiacol, which were only detected in FPRP, had negative roles on the aroma attributes. The aroma profile of PRPs was evaluated by GC-MS, GC-O, AEDA, OVA and spiking test. Biofilm can improve the variety and contents of aroma.![]()
Collapse
Affiliation(s)
- Qixian Zhang
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Feng Zhang
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Chuanjie Gong
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Xinyi Tan
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Yao Ren
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Kai Yao
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute
- Meishan 620020
- P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| |
Collapse
|
17
|
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.
Collapse
|