scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Vol 7 (4) ◽  
pp. 304
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Marker Assisted Selection ◽  
Phenotypic Diversity ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Acid Consumption

Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a marker assisted selection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven quantitative trait loci (QTLs) already identified were used for implementing the MAS breeding program. By this method, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentation, they appeared to be robust to the environment, and they accelerated the ongoing of malolactic fermentations by Oenococcus oeni. This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Breeding Programs ◽  
Acid Consumption ◽  
Selection Of

Background Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phe-notypic diversity. Breeding programs taking advantage of this characteristic, are widely used for yeast selection in the wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a Marker Assisted Se-lection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Methods Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven QTLs already identified were used for implementing the MAS breeding program. Results By this way, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentations, they appeared to be robust to the environment and accelerate the ongoing of malo-lactic fermentations by Oenococcus oeni. Conclusions This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

scholarly journals Molecular and Phenotypic Diversity of Indigenous Oenological Strains of Saccharomyces cerevisiae Isolated in Greece

2021 ◽  
Vol 9 (1) ◽  
pp. 7
Author(s):  
Aikaterini Karampatea ◽  
Argirios Tsakiris ◽  
Yiannis Kourkoutas ◽  
Georgios Skavdis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Phenotypic Diversity ◽  
Descriptive Analysis ◽  
Grape Juice ◽  
Yeast Flora ◽  
Indigenous Yeast ◽  
Wine Fermentations ◽  
Three Phases

During 3 years, we explored the biodiversity of the indigenous yeast flora in five Greek wine regions by collecting five varietal grape samples, conventionally and biologically cultured. Spontaneous wine fermentations were carried out by the native microbiota of the grape juice, without the inoculation of selected industrially produced yeast. The indigenous yeast flora, isolated at three phases of these fermentations, was purified and characterized using different oenological and technological criteria. The pre-selected Saccharomyces cerevisiae strains, with the most promising oenological characteristics, were evaluated in microvinifications of Malagousia must and the quality of the produced wines was subjected to a sensorial descriptive analysis.

scholarly journals The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

2015 ◽  
Vol 19 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Ecaterina Lengyel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Alcoholic Fermentation ◽  
Substantial Reduction ◽  
Oenococcus Oeni ◽  
White Wine ◽  
Wine Yeasts ◽  
Technological Systems ◽  
White Wines ◽  
Sequential Inoculation

Abstract The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1047
Author(s):  
Laura Canonico ◽  
Edoardo Galli ◽  
Alice Agarbati ◽  
Francesca Comitini ◽  
Maurizio Ciani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Global Climate ◽  
Grape Juice ◽  
Preliminary Screening ◽  
Aeration Condition ◽  
Volatile Acidity ◽  
Starmerella Bombicola ◽  
Ethanol Content ◽  
Condition Evaluation ◽  
Sequential Fermentation

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.

Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28

2012 ◽  
Vol 114 (3) ◽  
pp. 281-285 ◽  
Author(s):  
Shunichi Nakayama ◽  
Ken Tabata ◽  
Takahiro Oba ◽  
Kenichi Kusumoto ◽  
Shinji Mitsuiki ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Yeast Strain ◽  
Acid Production ◽  
Production Mechanism
Sign in / Sign up

Export Citation Format

Share Document