scholarly journals Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 89
Author(s):  
David Castrillo ◽  
Noemi Neira ◽  
Pilar Blanco
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Statistical Tests ◽  
Wide Distribution ◽  
Nw Spain ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Strain Diversity ◽  
Spontaneous Fermentations ◽  
Different Strains ◽  
Yeast Isolation

Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains were identified. Some of them presented a wide distribution and appeared in several wineries. However, other strains were typical from a specific winery. Similarity analysis using two different statistical tests showed significant differences in strain diversity among wineries. The results also revealed high biodiversity indexes; however, only some strains showed an important incidence in their distribution and frequency. Our findings confirmed that spontaneous fermentation favored the existence of a high S. cerevisiae strain diversity in organic wineries from Galicia. The presence of different yeasts during fermentation, specially winery-specific strains, contribute to increased wine complexity and differentiation.

scholarly journals Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 31
Author(s):  
Pilar Blanco ◽  
María Vázquez-Alén ◽  
Teresa Garde-Cerdán ◽  
Mar Vilanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Level ◽  
Wine Aroma ◽  
Nw Spain ◽  
Volatile Phenols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Autochthonous Yeast ◽  
Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

scholarly journals Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 9 ◽  
Author(s):  
Hany Abdo ◽  
Claudia R. Catacchio ◽  
Mario Ventura ◽  
Pietro D’Addabbo ◽  
Francesco Maria Calabrese ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Illumina Miseq ◽  
Solid Surfaces ◽  
Intraspecific Diversity ◽  
Fungal Colonization ◽  
The Third ◽  
Spontaneous Fermentations ◽  
Different Strains ◽  
Over Time

The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment of this new winery by Illumina MiSeq. The genus Saccharomyces (≤0.3%) was detected on floor and equipment but the presence of S. cerevisiae species was not reported. Wild S. cerevisiae strains were isolated from a ‘Pied de Cuve’ used during the first vintage to ensure the alcoholic fermentation (AF). Among 25 isolates belonging to this species, 17 different strains were identified highlighting a great intraspecific diversity. S. cerevisiae strains were also isolated from different vats throughout the spontaneous fermentations during the first vintage. The following year, some of these strains were isolated again during AF. Some of them (four) were found in the winery equipment before the arrival of the third harvest suggesting a potential colonization by these strains. To better understand what promotes the yeast colonization of the winery’s environment, the ability to form a biofilm on solid surfaces for eight colonizing or non-colonizing strains was studied. This capacity, different according to the strains, could partly explain the colonization observed for certain strains.

Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Hana Šuranská ◽  
Dana Vránová ◽  
Jiřina Omelková ◽  
Renáta Vadkertiová
Keyword(s):  
Fermentation Process ◽  
Rhodotorula Glutinis ◽  
Its Region ◽  
White Wine ◽  
Rapid Identification ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Yeast Population ◽  
Sporidiobolus Salmonicolor

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

scholarly journals Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

2021 ◽  
Vol 13 (2) ◽  
pp. 56-66
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Jichuang Zhou ◽  
Mingzheng Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Aromatic Compounds ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Dimocarpus Longan ◽  
Aldehydes And Ketones ◽  
Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

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 Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 43
Author(s):  
Nadine Feghali ◽  
Angela Bianco ◽  
Giacomo Zara ◽  
Edouard Tabet ◽  
Chantal Ghanem ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Pilot Scale ◽  
Molecular Monitoring ◽  
Technological Parameters ◽  
Sensorial Analysis ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Wild Yeasts ◽  
Selection Of

In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

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.

Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality

2012 ◽  
Vol 46 (1) ◽  
pp. 22-29 ◽  
Author(s):  
Giovanna Suzzi ◽  
Giuseppe Arfelli ◽  
Maria Schirone ◽  
Aldo Corsetti ◽  
Giorgia Perpetuini ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Wine Quality

scholarly journals Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review

2020 ◽  
Vol 8 (5) ◽  
pp. 655 ◽  
Author(s):  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Schizosaccharomyces Pombe ◽  
Oenococcus Oeni ◽  
Quality Parameters ◽  
Ethyl Carbamate ◽  
Wine Quality ◽  
The Past ◽  
Combined Use ◽  
First Time ◽  
Lachancea Thermotolerans

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

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