scholarly journals Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 97
Author(s):  
Cristian Varela ◽  
Kathleen Cuijvers ◽  
Steven Van Den Heuvel ◽  
Mark Rullo ◽  
Mark Solomon ◽  
...  
Keyword(s):  
Population Dynamics ◽  
Community Structure ◽  
Viable Cell ◽  
Wine Aroma ◽  
Microbial Succession ◽  
Wine Quality ◽  
Aeration Intensity ◽  
Yeast Community ◽  
Microbial Population Dynamics ◽  
Wine Flavor

Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with commercial S. cerevisiae strains. Uninoculated fermentation involves a complex microbial succession of yeasts and bacteria during fermentation. Microbial population dynamics are affected by several factors that can ultimately determine if a particular species or strain contributes to wine aroma and flavor. In this work, we have studied the effect of aeration, a common winemaking practice, on the yeast microbiota during uninoculated Chardonnay wine fermentation. The timing of aeration and then aeration intensity were evaluated across two successive vintages. While the timing of aeration significantly impacted fermentation efficiency across oxygen treatments, different levels of aeration intensity only differed when compared to the non-aerated control ferments. Air addition increased the viable cell population size of yeast from the genera Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in both vintages. While in 2019, a high relative abundance was found for Hanseniaspora species in aerated ferments, in 2020, T. delbrueckii was visibly more abundant than other species in response to aeration. Accompanying the observed differences in yeast community structure, the chemical profile of the finished wines was also different across the various aeration treatments. However, excessive aeration resulted in elevated concentrations of ethyl acetate and acetic acid, which would likely have a detrimental effect on wine quality. This work demonstrates the role of aeration in shaping yeast population dynamics and modulating a volatile profile in uninoculated wines, and highlights the need for careful air addition to avoid a negative sensory impact on wine flavor and aroma.

scholarly journals Microbial Population Dynamics and Community Structure during the Formation of Nitrifying Granules to Treat Ammonia-Rich Inorganic Wastewater

2010 ◽  
Vol 25 (3) ◽  
pp. 164-170 ◽  
Author(s):  
Shinya Matsumoto ◽  
Daisuke Ishikawa ◽  
Goro Saeki ◽  
Yoshiteru Aoi ◽  
Satoshi Tsuneda
Keyword(s):  
Population Dynamics ◽  
Community Structure ◽  
Microbial Population ◽  
Microbial Population Dynamics

scholarly journals Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5596
Author(s):  
Ouli Xiao ◽  
Minmin Li ◽  
Jieyin Chen ◽  
Ruixing Li ◽  
Rui Quan ◽  
...  
Keyword(s):  
Pesticide Residues ◽  
Solid Phase ◽  
Negative Influence ◽  
Multidimensional Analysis ◽  
Yeast Fermentation ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Flavor ◽  
Fruit Flavor ◽  
The Impact

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

scholarly journals Advances in the Study of Candida stellata

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 74 ◽  
Author(s):  
Margarita García ◽  
Braulio Esteve-Zarzoso ◽  
Juan Cabellos ◽  
Teresa Arroyo
Keyword(s):  
Chemical Characterization ◽  
Wine Aroma ◽  
Wine Quality ◽  
Starmerella Bombicola ◽  
Balsamic Vinegar ◽  
High Concentrations ◽  
Wine Flavor ◽  
The Individual ◽  
Candida Stellata

Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

Microbial population dynamics of granular aerobic sequencing batch reactors during start-up and steady state periods

2010 ◽  
Vol 62 (6) ◽  
pp. 1281-1287 ◽  
Author(s):  
Y. Q. Liu ◽  
Y. H. Kong ◽  
R. Zhang ◽  
X. Zhang ◽  
F. S. Wong ◽  
...  
Keyword(s):  
Population Dynamics ◽  
Community Structure ◽  
Steady State ◽  
Microbial Community ◽  
Microbial Community Structure ◽  
Microbial Population ◽  
Granular Sludge ◽  
Batch Reactors ◽  
Sequencing Batch Reactors ◽  
Microbial Population Dynamics

This study investigates microbial population dynamics in granular sequencing batch reactors (GSBR). The experimental results of DGGE fingerprint of sludge demonstrated that the microbial community structure of sludge shifted significantly during granulation period and nutrient removal improvement period. After reactor performance and physical characteristics of sludge reached steady state, microbial population of sludge became relatively stable. The high similarity of microbial community structure between co-existed flocculated sludge and granular sludge in GSBR at different operation phases indicated that similar microbial consortium could exist in compact aggregated form or in amorphous flocculated form. Therefore, strong selection pressure was still required to wash out flocs to maintain the stability of reactor operation. In addition, it was found that substrate type had considerable impact on microbial species selection and enrichment in granular sludge. The clone library of granular sludge showed that microbial species in divisions of α-Proteobacteria, β-Proteobacteria, γ-Proteobacteria and Bacteroidetes existed within acetate-fed granule communities and Thauera spp. from β-Proteobacteria accounted for 49% of the total clones in the whole clone library. It is thus speculated that Thauera spp. are important for the formation of acetate-fed granules under the conditions used in this study, maintaining the integrity of granules or substrate degradation.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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