Wine-Omics: New Platforms for the Improvement of Yeast Strains and Wine Quality

2012 ◽  
pp. 356-383
Keyword(s):  
Wine Quality ◽  
Yeast Strains

scholarly journals Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines

2019 ◽  
Vol 15 ◽  
pp. 02031 ◽  
Author(s):  
A. Grazia ◽  
A. Pietrafesa ◽  
A. Capece ◽  
R. Pietrafesa ◽  
G. Siesto ◽  
...  
Keyword(s):  
Sugar Content ◽  
Negative Influence ◽  
Wine Quality ◽  
Alcohol Content ◽  
Grape Must ◽  
Promising Strategy ◽  
Yeast Strains ◽  
Low Alcohol ◽  
Saccharomyces Yeasts

Increase of the sugar content in grape must, and consequently, alcohol levels in wine are some of the principal problems affecting the winemaking industry. High alcohol content can compromise wine quality, creating sensory imbalances, as well as decreasing the perception of some flavors. The technological approaches proposed at this aim, although allowing achievement of the purpose, can determine negative influence on quality of wine. A promising strategy is based on the use of specific microorganisms, such as selected yeast strains, mainly non-Saccharomyces, able to convert grape must sugars towards secondary metabolites rather than ethanol. This study aims at screening of wild non-Saccharomyces strains in order to identify those suitable for the use in mixed starter for the production of wine with reduced alcohol content and, at the same time, with improved aromatic characteristics.

scholarly journals The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 54 ◽  
Author(s):  
Benito ◽  
Calderón ◽  
Benito
Keyword(s):  
Quality Parameters ◽  
Quality Improvements ◽  
Wine Quality ◽  
Yeast Strains ◽  
Fermentation Quality ◽  
Pichia Kluyveri ◽  
Near Future ◽  
Interesting Species ◽  
Spoilage Microorganisms

In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

scholarly journals An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 5
Author(s):  
Alice Vilela
Keyword(s):  
Genetic Engineering ◽  
Wine Yeast ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Yeast Strains ◽  
Off Flavors ◽  
Natural Isolates ◽  
The Stability ◽  
Wine Flavor ◽  
New Yeast

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality and wine safety, it has become increasingly critical to develop new yeast strains. In the last decades, new possibilities arose for creating upgraded wine yeasts in the laboratory, resulting in the development of strains with better fermentation abilities, able to improve the sensory quality of wines and produce wines targeted to specific consumers, considering their health and nutrition requirements. However, only two genetically modified (GM) wine yeast strains are officially registered and approved for commercial use. Compared with traditional genetic engineering methods, CRISPR/Cas9 is described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites. This genetic engineering technique has been applied to Saccharomyces cerevisiae since 2013. In this review, we aimed to overview the use of CRISPR/Cas9 editing technique in wine yeasts to combine develop phenotypes able to increase flavor compounds in wine without the development of off-flavors and aiding in the creation of “safer wines.”

scholarly journals Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 183
Author(s):  
Pilar Blanco ◽  
David Castrillo ◽  
María José Graña ◽  
María José Lorenzo ◽  
Elvira Soto
Keyword(s):  
Hydrolytic Enzymes ◽  
Nw Spain ◽  
Wine Quality ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Sequential Fermentation ◽  
Genetic Techniques ◽  
Pichia Kluyveri ◽  
Positive Effect ◽  
Saccharomyces Yeasts

Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.

scholarly journals The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 46 ◽  
Author(s):  
Alice Vilela
Keyword(s):  
Human Health ◽  
Wine Fermentation ◽  
Wine Quality ◽  
Fermented Beverages ◽  
Symbiotic Relationships ◽  
Yeast Strains ◽  
Wine Composition ◽  
Kombucha Tea ◽  
Health Promoting ◽  
Fermentation Quality

Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin, which are found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. This review summarizes the importance of some conventional and nonconventional yeast strains’ alcoholic fermentations, especially in the production of metabolites that promote human health and thus, attract consumers attention towards fermented beverages. A brief reference is also made on fermented beverages containing probiotics, namely kombucha, also known as kombucha tea, and its interesting microorganism’s symbiotic relationships named SCOBY.

scholarly journals Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

2008 ◽  
Vol 3 (4) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Francisco M. Carrau ◽  
Eduardo Boido ◽  
Eduardo Dellacassa
Keyword(s):  
De Novo ◽  
Wine Yeast ◽  
Wine Quality ◽  
Bacterial Fermentation ◽  
Yeast Strains ◽  
Wine Composition ◽  
Metabolic Footprinting ◽  
Grape Varieties ◽  
Near Future ◽  
Further Development

Terpenoids, which are typical components of the essential oils of flowers and fruits, are also present as free and glycosylated conjugates amongst the secondary metabolites of wine grape varieties of Vitis vinifera. Hence, when these compounds are present in wine, they are considered to originate from the grapes and not from fermentation. However, the biosynthesis of monoterpenes by Saccharomyces cerevisiae in the absence of grape derived precursors was shown recently to be of de novo origin in wine yeast strains. The contribution of yeast and bacterial fermentation metabolites to the aromatic profile of wine is well documented. However, the biotechnological application of this knowledge is still rather limited and often contradictory. Redox conditions, size of inoculums, temperatures of fermentation, osmotic pressure and the medium nutritional content can profoundly affect the profile of yeast and bacterial metabolites produced or their biotransformation capacity in wine. Results obtained in the last decades in relation to microbial micrometabolism of aroma compounds measured with more sophisticated GC-MS methods are discussed in relation to the known terpenoid biosynthetic pathways and wine composition. Further development of metabolic footprinting techniques for the discrimination of wine quality must be one of the main challenges for wine biotechnologists in the near future.

Managing wine quality

2010 ◽  
Author(s):  
Andrew G. Reynolds
Keyword(s):  
Wine Quality
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