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Chalvantzi I, Mallouchos A, Banilas G, Nisiotou A. Single versus dual inoculation with indigenous Saccharomyces cerevisiae strains in winemaking. Lett Appl Microbiol 2023; 76:ovad129. [PMID: 37985714 DOI: 10.1093/lambio/ovad129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 11/07/2023] [Accepted: 11/19/2023] [Indexed: 11/22/2023]
Abstract
Indigenous Saccharomyces cerevisiae strains and their combinations may be used to diversify wines and add complexity to sensory profiles. Here, two S. cerevisiae strains that represent regional genetic and phenotypic specificities for two major winegrowing areas of Greece were used in single- and mixed-culture fermentations. The kinetics and metabolic activities of the strains were analyzed to evaluate the influence of each strain individually or in combination on wine quality. The two strains differentially affected the kinetics and the outcome of fermentation. They showed significant differences in the production of important metabolites that strongly affect the organoleptic profile of wines, such as volatile acidity, acetaldehyde, certain esters, and terpenes. Furthermore, the chemical and sensory profiles of wines produced by single cultures were different from those fermented by mixed-culture inoculum. The concentration of certain metabolites was enhanced (e.g. isoamyl acetate, 1-heptanol), while others were suppressed (e.g. hexyl acetate, octyl acetate). Results highlight the potential worth of indigenous S. cerevisiae strains to differentiate local wines. The mixed-culture S. cerevisiae inoculum was shown to generate novel wine characteristics, as compared to single cultures, thus offering alternatives to further diversify wines and increase their complexity.
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Affiliation(s)
- Ioanna Chalvantzi
- Hellenic Agricultural Organization "Dimitra", Institute of Technology of Agricultural Products, Sofokli Venizelou 1, 14123 Lykovryssi, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridonos 28, 12243 Aegaleo, Greece
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Georgios Banilas
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridonos 28, 12243 Aegaleo, Greece
| | - Aspasia Nisiotou
- Hellenic Agricultural Organization "Dimitra", Institute of Technology of Agricultural Products, Sofokli Venizelou 1, 14123 Lykovryssi, Greece
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Sgouros G, Mallouchos A, Dourou D, Banilas G, Chalvantzi I, Kourkoutas Y, Nisiotou A. Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming. Foods 2023; 12:foods12010191. [PMID: 36613407 PMCID: PMC9818525 DOI: 10.3390/foods12010191] [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: 11/29/2022] [Revised: 12/27/2022] [Accepted: 12/27/2022] [Indexed: 01/03/2023] Open
Abstract
Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko grapes from Santorini island were evaluated in grape must fermentation with the aim to mitigate major consequences of temperature rise. Different inoculation protocols were evaluated, including simultaneous and sequential mixed-strain inoculations, displaying significant variation in the chemical and kinetic characteristics. Both LtS1 and TdS6 could raise the titratable acidity (TA). TdS6 also reduced the volatile acidity (VA) and was thus chosen for further evaluation in microvinifications and pilot-scale fermentations. Consistent with lab-scale trials, sequential inoculation exhibited the longest persistence of TdS6 resulting in minimum VA levels. Diethyl succinate, ethyl propanoate, and ethyl isobutyrate were significantly increased in sequential inoculations, although a decline in the net total ester content was observed. On the other hand, significantly higher levels of TA, succinic acid, and 2-methylpropanoic were associated with sequential inoculation. The overall performance of TdS6 coupled with a high compatibility with S. cerevisiae suggests its use in the fermentation of Santorini-Assyrtiko or other high sugar musts for the production of structured dry or sweet wines.
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Affiliation(s)
- Georgios Sgouros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Dimitra”, 14123 Lykovryssi, Greece
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Dimitra Dourou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Dimitra”, 14123 Lykovryssi, Greece
| | - Georgios Banilas
- Department of Wine, Vine and Beverage Sciences, University of West Attica, 12243 Athens, Greece
| | - Ioanna Chalvantzi
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Dimitra”, 14123 Lykovryssi, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, 12243 Athens, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Aspasia Nisiotou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Dimitra”, 14123 Lykovryssi, Greece
- Correspondence:
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Chen Y, Jiang J, Song Y, Zang X, Wang G, Pei Y, Song Y, Qin Y, Liu Y. Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures. Microorganisms 2022; 10:microorganisms10071455. [PMID: 35889174 PMCID: PMC9325129 DOI: 10.3390/microorganisms10071455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/26/2022] [Accepted: 07/08/2022] [Indexed: 11/17/2022] Open
Abstract
Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO2, but at single vineyard scale in China, the impact of these factors on yeast population, particularly Saccharomyces cerevisiae, is not well studied. Here, we characterised yeast species and dynamics during spontaneous fermentations with/without SO2 using eight typical grape cultivars from Yuma vineyard in Ningxia wine region of China. Results show that distribution and abundance of yeast species varied by grape varieties, fermentation stage and SO2 treatment. A number of 290 S. cerevisiae isolates were further classified into 33 genotypes by Interdelta fingerprinting. A prevailing role of grape varieties in shaping the genetic divergence of S. cerevisiae in Yuma vineyard was observed, as compared to the impacts of fermentation stage and SO2 treatment. Pre-selected S. cerevisiae strains were subjected to vinification with Cabernet Sauvignon and Chardonnay. All strains completed fermentations but the physiochemical parameters and volatile profiles of wines were strain-specific. Some indigenous S. cerevisiae yielded more desirable aroma compounds compared to the commercial strains, among which NX16 and NX18 outcompeted others, therefore having potential for use as starters. This study provides comprehensive analysis on yeast diversity at vineyard scale in Ningxia. Information on the vinification using indigenous S. cerevisiae is of great value for improving Ningxia wine regionality.
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Affiliation(s)
- Yu Chen
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Jiao Jiang
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
| | - Yaoyao Song
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Xiaomin Zang
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Guoping Wang
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Yingfang Pei
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Yuyang Song
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Yi Qin
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Correspondence: (Y.Q.); (Y.L.)
| | - Yanlin Liu
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Correspondence: (Y.Q.); (Y.L.)
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Belessi CE, Chalvantzi I, Marmaras I, Nisiotou A. The effect of vine variety and vintage on wine yeast community structure of grapes and ferments. J Appl Microbiol 2022; 132:3672-3684. [PMID: 35113470 DOI: 10.1111/jam.15471] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/13/2022] [Accepted: 01/24/2022] [Indexed: 11/26/2022]
Abstract
AIMS The yeast community structure associated with grapes is an essential part of the wine-growing chain with a significant effect on wine quality. The aim of the present study was to evaluate the effect of the varietal factor on the yeast community assembly on grapes and during must fermentation. METHODS AND RESULTS We analysed the wine yeast populations associated with four different grape varieties from the Greek national collection vineyard of Lykovryssi. The vintage effect was also considered by sampling the grapes for two consecutive years. Fourteen yeast species were recovered and genotyped to distinct subpopulations. A relatively stable yeast community structure was detected across vintages, with Hanseniaspora guilliermondii being the core species of the vineyard under study. The detected species subpopulations shared a relatively high genetic similarity with several genotypes persisting across vintages. CONCLUSIONS It was shown that different grape cultivars were associated with distinct yeast communities, pointing to their possible implication on wine chemical diversity. SIGNIFICANCE AND IMPACT OF THE STUDY Present findings show that the varietal factor is an important sharpener of the vineyard-associated wine yeast community, which may interfere with the organoleptic profile of the resulting wines.
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Affiliation(s)
- C-E Belessi
- Hellenic Agricultural Organisation-DEMETER, Institute of Technology of Agricultural Products, S. Venizelou 1, 14123, Athens, Greece
| | - I Chalvantzi
- Hellenic Agricultural Organisation-DEMETER, Institute of Technology of Agricultural Products, S. Venizelou 1, 14123, Athens, Greece
| | - I Marmaras
- Hellenic Agricultural Organisation-DEMETER, Institute of Technology of Agricultural Products, S. Venizelou 1, 14123, Athens, Greece
| | - A Nisiotou
- Hellenic Agricultural Organisation-DEMETER, Institute of Technology of Agricultural Products, S. Venizelou 1, 14123, Athens, Greece
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Chalvantzi I, Banilas G, Tassou C, Nisiotou A. Biogeographical Regionalization of Wine Yeast Communities in Greece and Environmental Drivers of Species Distribution at a Local Scale. Front Microbiol 2021; 12:705001. [PMID: 34276637 PMCID: PMC8278314 DOI: 10.3389/fmicb.2021.705001] [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: 05/04/2021] [Accepted: 05/24/2021] [Indexed: 11/19/2022] Open
Abstract
Recent research has expanded our understanding on vineyard-associated fungal community assembly, suggesting non-random distribution and implicating regional differences in the wine terroir effect. Here, we focused on the culturable fraction of the fungal community that resides on grapes and determine wine quality, the so-called wine yeast populations. We aimed to analyze local-scale yeast community assemblages and to test whether the hypothesis of biogeographical patterns also applies to wine yeasts in particular. Surveying 34 vineyards across four main viticultural zones in Greece showed significant trends in vineyard-specific patterns. At a local scale, viticultural regions were also linked to distinct yeast community compositions. Importantly, major yeast populations directly related to wine fermentation contributed significantly to the delimitation of regions, highlighting their potential influence on the regionality of wine characteristics. In terms of the microbial terroir influence, yeast communities within an area were temporarily stable, which is critical for the regional character of the wine. Community structure could be explained only partially by environmental features. Maximum temperature, elevation, and net precipitation were the highest correlated variables with the yeast community biogeographic patterns. Finally, we also showed that certain environmental factors may drive the population size of specific yeast populations. The present results indicate that the wine yeast community has a geographical character at local scale, which is an important feature of the microbial terroir concept and thus for the wine industry.
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Affiliation(s)
- Ioanna Chalvantzi
- Hellenic Agricultural Organization "Dimitra", Institute of Technology of Agricultural Products, Lykovrysi, Greece.,Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Georgios Banilas
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Chrysoula Tassou
- Hellenic Agricultural Organization "Dimitra", Institute of Technology of Agricultural Products, Lykovrysi, Greece
| | - Aspasia Nisiotou
- Hellenic Agricultural Organization "Dimitra", Institute of Technology of Agricultural Products, Lykovrysi, Greece
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Nisiotou A. New Frontiers in Wine Microbiology. Foods 2021; 10:foods10051077. [PMID: 34068003 PMCID: PMC8152276 DOI: 10.3390/foods10051077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 05/10/2021] [Indexed: 12/22/2022] Open
Affiliation(s)
- Aspasia Nisiotou
- Hellenic Agricultural Organisation "DEMETER", Sofokli Venizelou 1, GR-14123 Lykovryssi Attikis, Greece
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Griggs RG, Steenwerth KL, Mills DA, Cantu D, Bokulich NA. Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing. Front Microbiol 2021; 12:673810. [PMID: 33927711 PMCID: PMC8076609 DOI: 10.3389/fmicb.2021.673810] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Accepted: 03/22/2021] [Indexed: 01/05/2023] Open
Abstract
Microbiomes are integral to viticulture and winemaking – collectively termed winegrowing – where diverse fungi and bacteria can exert positive and negative effects on grape health and wine quality. Wine is a fermented natural product, and the vineyard serves as a key point of entry for quality-modulating microbiota, particularly in wine fermentations that are conducted without the addition of exogenous yeasts. Thus, the sources and persistence of wine-relevant microbiota in vineyards critically impact its quality. Site-specific variations in microbiota within and between vineyards may contribute to regional wine characteristics. This includes distinctions in microbiomes and microbiota at the strain level, which can contribute to wine flavor and aroma, supporting the role of microbes in the accepted notion of terroir as a biological phenomenon. Little is known about the factors driving microbial biodiversity within and between vineyards, or those that influence annual assembly of the fruit microbiome. Fruit is a seasonally ephemeral, yet annually recurrent product of vineyards, and as such, understanding the sources of microbiota in vineyards is critical to the assessment of whether or not microbial terroir persists with inter-annual stability, and is a key factor in regional wine character, as stable as the geographic distances between vineyards. This review examines the potential sources and vectors of microbiota within vineyards, general rules governing plant microbiome assembly, and how these factors combine to influence plant-microbe interactions relevant to winemaking.
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Affiliation(s)
- Reid G Griggs
- Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, Davis, CA, United States
| | - Kerri L Steenwerth
- USDA-ARS, Crops Pathology and Genetics Research Unit, Department of Land, Air and Water Resources, University of California, Davis, Davis, CA, United States
| | - David A Mills
- Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, Davis, CA, United States.,Department of Food Science and Technology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, Davis, CA, United States.,Foods for Health Institute, University of California, Davis, Davis, CA, United States
| | - Dario Cantu
- Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, Davis, CA, United States
| | - Nicholas A Bokulich
- Laboratory of Food Systems Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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