scholarly journals Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 76 ◽  
Author(s):  
Valentina Martin ◽  
Maria Valera ◽  
Karina Medina ◽  
Eduardo Boido ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Significant Role ◽  
Aroma Compounds ◽  
Flavor Compounds ◽  
Positive Contribution ◽  
Wine Yeasts ◽  
Yeast Genus ◽  
Main Species ◽  
Wine Color

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.

scholarly journals Influence of media composition and temperature on volatile aroma production by various wine yeast strains

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 376-382 ◽  
Author(s):  
V. Petravić Tominac ◽  
K. Kovačević Ganić ◽  
D. Komes ◽  
L. Gracin ◽  
M. Banović ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Synthetic Medium ◽  
Aroma Compounds ◽  
Small Scale ◽  
Wine Yeasts ◽  
Wine Production ◽  
Yeast Strains ◽  
Aroma Production ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Volatile aroma compounds production by two autochthonous <I>Saccharomyces cerevisiae</I> strains, isolated from Istria region, and three other yeast strains (<I>Saccharomyces bayanus</I> and two commercial <I>Saccharomyces cerevisiae</I> wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

Relationship between foaming and flocculence in Saccharomyces cerevisiae wine yeasts

1994 ◽  
Vol 2 (5) ◽  
pp. 511-515 ◽  
Author(s):  
Patrizia Romano ◽  
Giovanna Suzzi ◽  
Lucia Vannini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeasts

scholarly journals Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 78 ◽  
Author(s):  
María José Valera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Spontaneous Fermentation ◽  
Fermentative Capacity ◽  
Definition Of ◽  
Concept Framework ◽  
Fast Evolution

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.

scholarly journals The Genus Metschnikowia in Enology

2020 ◽  
Vol 8 (7) ◽  
pp. 1038 ◽  
Author(s):  
Javier Vicente ◽  
Javier Ruiz ◽  
Ignacio Belda ◽  
Iván Benito-Vázquez ◽  
Domingo Marquina ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Yeast Species ◽  
Sensory Profile ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Widespread Occurrence ◽  
Spoilage Yeasts ◽  
Potential Antimicrobial Activity ◽  
Wine Fermentations

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 Saccharomyces cerevisiae 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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