scholarly journals Enological Repercussions of Non-Saccharomyces Species 2.0

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 110
Author(s):  
Antonio Morata
Keyword(s):  
Yeast Species ◽  
Color Stability ◽  
Sensory Profile ◽  
Special Issue ◽  
Positive Role ◽  
Aromatic Esters ◽  
Spoilage Yeast ◽  
Grape Varieties ◽  
Wine Color ◽  
Saccharomyces Yeasts

Non-Saccharomyces yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins, and therefore, can help in reducing SO2 levels. The promising species Hanseniaspora vineae is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed.

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

scholarly journals Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  
Keyword(s):  
Yeast Species ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Mixed Fermentation ◽  
Wine Composition ◽  
Saccharomyces Yeast ◽  
Suitable System ◽  
Saccharomyces Yeasts ◽  
Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

scholarly journals Influence of harvest date on volatile and sensory profile of vine leaves infusions from two Portuguese red grape varieties

2017 ◽  
Vol 9 ◽  
pp. 04007
Author(s):  
António M. Jordão ◽  
Ana C. Correia ◽  
Fernando M. Nunes ◽  
Fernanda Cosme
Keyword(s):  
Harvest Date ◽  
Sensory Profile ◽  
Red Grape ◽  
Grape Varieties

scholarly journals Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1525
Author(s):  
Alfonso Clemente ◽  
Jose C. Jimenez-Lopez
Keyword(s):  
Grain Legumes ◽  
Sensory Profile ◽  
Special Issue ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Wide Range ◽  
Key Aspects ◽  
Lactic Bacteria ◽  
Essential Food

Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.

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.

scholarly journals Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
P. M. Izquierdo Cañas ◽  
J. A. Delgado ◽  
M. A. González Viñas
Keyword(s):  
Sensory Characteristics ◽  
Sensory Profile ◽  
Red Wines ◽  
Aroma Profile ◽  
La Mancha ◽  
Grape Varieties ◽  
Previous Training

The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.

scholarly journals Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 62 ◽  
Author(s):  
Kathleen Cuijvers ◽  
Steven Van Den Heuvel ◽  
Cristian Varela ◽  
Mark Rullo ◽  
Mark Solomon ◽  
...  
Keyword(s):  
Community Structure ◽  
Sulphur Dioxide ◽  
Yeast Species ◽  
Grape Juice ◽  
Wine Yeast ◽  
Aroma Compound ◽  
Microbial Composition ◽  
Yeast Community ◽  
Selection For ◽  
Saccharomyces Yeasts

Uninoculated wine fermentations are conducted by a consortium of wine yeast and bacteria that establish themselves either from the grape surface or from the winery environment. Of the additives that are commonly used by winemakers, sulphur dioxide (SO2) represents the main antimicrobial preservative and its use can have drastic effects on the microbial composition of the fermentation. To investigate the effect of SO2 on the resident yeast community of uninoculated ferments, Chardonnay grape juice from 2018 and 2019 was treated with a variety of SO2 concentrations ranging up to 100 mg/L and was then allowed to undergo fermentation, with the yeast community structure being assessed via high-throughput meta-barcoding (phylotyping). While the addition of SO2 was shown to select against the presence of many species of non-Saccharomyces yeasts, there was a clear and increasing selection for the species Hanseniaspora osmophila as concentrations of SO2 rose above 40 mg/L in fermentations from both vintages. Chemical analysis of the wines resulting from these treatments showed significant increases in acetate esters, and specifically the desirable aroma compound 2-phenylethyl acetate, that accompanied the increase in abundance of H. osmophila. The ability to modulate the yeast community structure of an uninoculated ferment and the resulting chemical composition of the final wine, as demonstrated in this study, represents an important tool for winemakers to begin to be able to influence the organoleptic profile of uninoculated wines.

scholarly journals Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

2005 ◽  
Vol 71 (11) ◽  
pp. 6823-6830 ◽  
Author(s):  
P. Martorell ◽  
A. Querol ◽  
M. T. Fernández-Espinar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Real Time ◽  
Real Time Pcr ◽  
Yeast Species ◽  
Random Amplified Polymorphic Dna ◽  
Rapid Identification ◽  
Sequence Information ◽  
Spoilage Yeast ◽  
Saccharomyces Pastorianus ◽  
Wine Spoilage

ABSTRACT Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 × 105 to 3.8 CFU/ml in sweet wine and from 5 × 106 to 50 CFU/ml in red wine.

scholarly journals Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 171
Author(s):  
Ricardo Vejarano ◽  
Angie Gil-Calderón
Keyword(s):  
Acetic Acid ◽  
Biogenic Amines ◽  
Higher Alcohols ◽  
Volatile Phenols ◽  
Torulaspora Delbrueckii ◽  
Pure Cultures ◽  
Grape Varieties ◽  
Saccharomyces Yeasts ◽  
Lower Production ◽  
Lachancea Thermotolerans

About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae.

scholarly journals Guest editorialNew challenges for business actors and positive heuristics

2021 ◽  
Vol 59 (7) ◽  
pp. 1585-1597
Author(s):  
Simone Guercini ◽  
Christian Lechner
Keyword(s):  
Marketing Research ◽  
Human Cognition ◽  
Future Research ◽  
Special Issue ◽  
Uncertain Environments ◽  
Positive Role ◽  
Content Type ◽  
Management Literature ◽  
And Behavior ◽  
Managerial Perspective

PurposeThe purpose of this guest editorial is to present an overview of the contributions in this special issue and proposes a positive approach to heuristics deriving from the growing interest in the decision-making topic with respect to the new challenges emerging in uncertain environments in management and marketing research.Design/methodology/approachThe authors explore the reasons for a positive view of business actors' judgments and choices based on heuristics, not only in terms of effectiveness in practice, but their fit with human cognition and behavior, and the potential distinctiveness in contexts where technological devices and algorithms are more widespread, but not necessarily more appropriate.FindingsThe authors present and discuss the emergence and evolution of heuristics as a topic in the management literature, and the themes and insights proposed in the papers published in this special issue contributing to research aimed at systemizing a managerial perspective of the concepts and tools that may be useful for practitioners and researchers in this field.Originality/valueThe paper discusses the positive role that heuristics can play, offering some propositions for future research by framing heuristics as a set of tools (toolbox) for business actors in uncertain contexts, without constituting a cognitive limitation for effective solutions.

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