A Control Alternative for the Hidden Enemy in the Wine Cellar

Peña, Rubén; Chávez, Renato; García, Arturo Rodríguez; Ganga, María Angélica

doi:10.3390/fermentation5010025

Cited by 10 publications

(9 citation statements)

References 57 publications

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“…This specie has been described as the principal spoilage yeast in the winemaking industry. From the enological point of view, B. bruxellensis is known for its high resistance to ethanol and ability to survive in low-nutrient, low-pH conditions, allowing for long-term proliferation in winemaking processes [102]. Using CRISPR-Cas9 in combination with gene transformation cassettes tailored for B. bruxellensis, the authors were able to delete SSU1 genes (conferring sulfite tolerance) and provide the means for targeted gene deletion in this species.…”

Section: Genetic Manipulation Of Non-saccharomyces Yeastsmentioning

confidence: 99%

Genetically Modified Yeasts in Wine Biotechnology

Picazo¹,

Garrigós²,

Matallana³

et al. 2022

Grapes and Wine

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Modern enology relies on the use of selected yeasts, both Saccharomyces and non-conventional, as starters to achieve reliable fermentations. That allows the selection of the right strain for each process and also the improvement of such strain, by traditional methods or approaches involving genetic manipulation. Genetic engineering allows deletion, overexpression and point mutation of endogenous yeast genes with known interesting features in winemaking and the introduction of foreign and novel activities. Besides, it is a powerful tool to understand the molecular mechanisms behind the desirable traits of a good wine strain, as those directed mutations reveal phenotypes of interest. The genetic editing technology called CRISPR-Cas9 allows a fast, easy and non-invasive manipulation of industrial strains that renders cells with no traces of foreign genetic material. Genetic manipulation of non-Saccharomyces wine yeasts has been less common, but those new technologies together with the increasing knowledge on the genome of such strains opens a promising field of yeast improvement.

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Section: Genetic Manipulation Of Non-saccharomyces Yeastsmentioning

confidence: 99%

Genetically Modified Yeasts in Wine Biotechnology

Picazo¹,

Garrigós²,

Matallana³

et al. 2022

Grapes and Wine

View full text Add to dashboard Cite

show abstract

“…Historically, vinifications have been performed with Saccharomyces cerevisiae, however, current enology is strongly focused on non-Saccharomyces yeasts [5]. Species such as: Metschnikowia pulcherrima [6], Brettanomyces bruxellensis [7], Torulaspora delbrueckii [8], Aureobasidium pullulans [9], Hanseniaspora/ Kloeckera spp. [10], Candida stellata [11], Saccharomycodes ludwigii [12], Starmerella bacillaris [13], Schizosaccharomyces pombe [14], Zygosaccharomyces rouxii [15], Wickerhamomyces anomalus [16], Lachancea thermotolerans [17].…”

Section: Lachancea Thermotolerans and Hanseniaspora Sppmentioning

confidence: 99%

pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

Morata¹,

Escott²,

Loira³

et al. 2022

Grapes and Wine

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Lachancea thermotolerans is a yeast species that works as a powerful bio tool capable of metabolizing grape sugars into lactic acid via lactate dehydrogenase enzymes. The enological impact is an increase in total acidity and a decrease in pH levels (sometimes >0.5 pH units) with a concomitant slight reduction in alcohol (0.2–0.4% vol.), which helps balance freshness in wines from warm areas. In addition, higher levels of molecular SO2 are favored, which helps to decrease SO2 total content and achieve better antioxidant and antimicrobial performance. The simultaneous use with some apiculate yeast species of the genus Hanseniaspora helps to improve the aromatic profile through the production of acetyl esters and, in some cases, terpenes, which makes the wine aroma more complex, enhancing floral and fruity scents and making more complex and fresh wines. Furthermore, many species of Hanseniaspora increase the structure of wines, thus improving their body and palatability. Ternary fermentations with Lachancea thermotolerans and Hanseniaspora spp. sequentially followed by Saccharomyces cerevisiae are a useful bio tool for producing fresher wines from neutral varieties in warm areas.

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“…Several factors, either biotic or abiotic, can affect the yeasts present during alcoholic fermentation, and thus, modify the fermentation performance and the production of bioactive compounds [ 1 , 2 ]. The microbial interactions and responses, such as the synthesis of antimicrobial compounds, competition for nutrients and yeast–yeast cell contact are the main biotic factors [ 3 , 4 ]. On the other hand, abiotic factors are defined as environmental aspects that affect the winemaking process, such as nutrients (sugar and nitrogen), temperature and pH, among others [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae

et al. 2020

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Melatonin is a bioactive compound that is present in fermented beverages and has been described to be synthesized by yeast during alcoholic fermentation. The aim of this study was to assess the capacity of intracellular and extracellular melatonin production by different Saccharomyces strains from diverse food origin and to study the effects of different fermentation parameters, such as sugar and nitrogen concentration, temperature or initial population, on melatonin production using a synthetic grape must medium. Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry. Intracellular melatonin synthesis profile did not present differences between yeast strains. However, extracellular melatonin production depended on the yeast origin. Thus, we suggest that melatonin production and secretion during the different yeast growth phases follows a species-specific pattern. Other parameters that affected the fermentation process such as sugar content and low temperature had an impact on intracellular melatonin production profile, as well as the melatonin content within the cell. This study reports the effect of several conditions on the melatonin synthesis profile, highlighting its possible role as a signal molecule.

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A Control Alternative for the Hidden Enemy in the Wine Cellar

Cited by 10 publications

References 57 publications

Genetically Modified Yeasts in Wine Biotechnology

Genetically Modified Yeasts in Wine Biotechnology

pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae

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