scholarly journals Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 799
Author(s):  
João Micael Leça ◽  
Vanda Pereira ◽  
Andreia Miranda ◽  
José Luis Vilchez ◽  
Manuel Malfeito-Ferreira ◽  
...  
Keyword(s):  
Accelerated Aging ◽  
Ethyl Carbamate ◽  
Urea Concentration ◽  
Madeira Island ◽  
Hanseniaspora Uvarum ◽  
Saccharomyces Yeast ◽  
Fortified Wines ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Saccharomyces Yeasts

The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines. The urea concentration varied between 1.3 and 5.3 mg/L, Cit from 10.6 to 15.1 mg/L and Arg between 687 and 959 mg/L. P. terricola and S. bacillaris generated lower levels of urea (<2.5 mg/L), Cit (<11.0 mg/L) and Arg (<845.6 mg/L). The five resulting fortified wines, individually fermented by the selected non-Saccharomyces yeast, were exposed to laboratory-accelerated aging at 70 °C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (<100 µg/L); therefore, both yeasts can be a useful tool for its mitigation in wines.

scholarly journals Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1452
Author(s):  
Qian Ge ◽  
Chunfeng Guo ◽  
Jing Zhang ◽  
Yue Yan ◽  
Danqing Zhao ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pure Culture ◽  
Ethyl Esters ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Future Production ◽  
Isobutyl Acetate ◽  
Saccharomyces Yeast ◽  
Novel Strategy ◽  
Pichia Kluyveri

In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.

scholarly journals Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 165
Author(s):  
Cristobal A. Onetto ◽  
Anthony R. Borneman ◽  
Simon A. Schmidt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Species ◽  
Microbial Interactions ◽  
Fermentation Performance ◽  
Competitive Fitness ◽  
Sequential Fermentation ◽  
Saccharomyces Yeast ◽  
Negative Impacts ◽  
The Impact ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S. cerevisiae has on the growth and metabolic activity of these non-Saccharomyces species, microbial interactions work reciprocally. Antagonism or competition of non-Saccharomyces species against S. cerevisiae has been shown to impact subsequent fermentation performance. To date, it remains unclear whether these negative interactions are strain specific. Hence, characterisation of strain-specific responses to co-inoculation would enable the identification of specific S. cerevisiae strain/non-Saccharomyces combinations that minimise the negative impacts of sequential fermentation on fermentation performance. The competitive fitness response of 93 S. cerevisiae strains to several non-Saccharomyces species was simultaneously investigated using a barcoded library to address this knowledge gap. Strain-specific fitness differences were observed across non-Saccharomyces treatments. Results obtained from experiments using selected S. cerevisiae strains sequentially inoculated after Metschnikowia pulcherrima and Torulaspora delbrueckii were consistent with the competitive barcoded library observations. The results presented in this study indicate that strain selection will influence fermentation performance when using non-Saccharomyces species, therefore, appropriate strain/yeast combinations are required to optimise fermentation.

scholarly journals The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 73 ◽  
Author(s):  
Nedret Ivit ◽  
Belinda Kemp
Keyword(s):  
Current Knowledge ◽  
Future Research ◽  
Sparkling Wine ◽  
Wine Production ◽  
Nutrient Supplementation ◽  
Saccharomyces Yeast ◽  
Sensory Profiles ◽  
The Impact ◽  
Saccharomyces Yeasts

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.

scholarly journals The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

2020 ◽  
Author(s):  
Andrés Méndez-Zamora ◽  
Daniel Oswaldo Gutiérrez-Avendaño ◽  
Melchor Arellano-Plaza ◽  
Francisco Javier De la Torre González ◽  
Iliana Barrera-Martínez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Culture Media ◽  
Principal Component ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Agave Tequilana ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Saccharomyces Yeasts

ABSTRACT Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration, and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compounds producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri, isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound's production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20, 25 and 30°C). Increased esters production was observed at 250 rpm. Greatest effect in alcohols and esters production was found with A. tequilana, identifying PK1 as higher alcohols producer, and PK8 as better esters producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles which are affected by factors including medium, agitation and temperature.

scholarly journals Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 15
Author(s):  
Chun Tang Feng ◽  
Xue Du ◽  
Josephine Wee
Keyword(s):  
Chemical Characterization ◽  
Fungal Species ◽  
Its Sequencing ◽  
Wine Quality ◽  
Cold Temperatures ◽  
Hanseniaspora Uvarum ◽  
Floral Odor ◽  
Wine Flavor ◽  
Pichia Kluyveri ◽  
Saccharomyces Yeasts

Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a group of esters and acetals associated to fruity and herbaceous aroma. Microbial and chemical characterization of non-Saccharomyces yeasts presents an exciting approach to enhance flavor complexity and regionality of hybrid wines.

scholarly journals Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 79 ◽  
Author(s):  
Ophélie Dutraive ◽  
Santiago Benito ◽  
Stefanie Fritsch ◽  
Beata Beisert ◽  
Claus-Dieter Patz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Positive Influence ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Pichia Kluyveri ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

scholarly journals Evaluation of the Impact of Organic Fillers on Selected Properties of Organosilicon Polymer

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1103
Author(s):  
Sara Sarraj ◽  
Małgorzata Szymiczek ◽  
Tomasz Machoczek ◽  
Maciej Mrówka
Keyword(s):  
Tensile Strength ◽  
Natural Fiber ◽  
Accelerated Aging ◽  
Strength Properties ◽  
Visual Observation ◽  
Walnut Shell ◽  
Pistachio Shell ◽  
Thermoplastic Matrix ◽  
Static Tensile ◽  
The Impact

Eco-friendly composites are proposed to substitute commonly available polymers. Currently, wood–plastic composites and natural fiber-reinforced composites are gaining growing recognition in the industry, being mostly on the thermoplastic matrix. However, little data are available about the possibility of producing biocomposites on a silicone matrix. This study focused on assessing selected organic fillers’ impact (ground coffee waste (GCW), walnut shell (WS), brewers’ spent grains (BSG), pistachio shell (PS), and chestnut (CH)) on the physicochemical and mechanical properties of silicone-based materials. Density, hardness, rebound resilience, and static tensile strength of the obtained composites were tested, as well as the effect of accelerated aging under artificial seawater conditions. The results revealed changes in the material’s properties (minimal density changes, hardness variation, overall decreasing resilience, and decreased tensile strength properties). The aging test revealed certain bioactivities of the obtained composites. The degree of material degradation was assessed on the basis of the strength characteristics and visual observation. The investigation carried out indicated the impact of the filler’s type, chemical composition, and grain size on the obtained materials’ properties and shed light on the possibility of acquiring ecological silicone-based materials.

scholarly journals New insights into ethyl carbamate occurrence in fortified wines

LWT ◽  
2021 ◽  
pp. 111566
Author(s):  
João M. Leça ◽  
Vanda Pereira ◽  
Andreia Miranda ◽  
José Luis Vilchez ◽  
José C. Marques
Keyword(s):  
Ethyl Carbamate ◽  
Fortified Wines

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.

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