Application of Non-Saccharomyces Yeasts in Wine Production

Benito, Santiago; Ruíz, Jesús M.; Belda, Ignacio; Kiene, Florian; Beisert, Beata; Navascués, Eva; Marquina, Domingo; Calderón, Fernando; Santos, Andrés de la Oliva; Rauhut, Doris

doi:10.1007/978-3-030-21110-3_3

Cited by 9 publications

(8 citation statements)

References 66 publications

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“…In the wine industry, there is a growing number of non-Saccharomyces strains available for use as starter cultures to modulate chemical and sensory parameters of wines, including acidity (Benito et al, 2019b). However, limited knowledge exists on interactions between non-Saccharomyces yeast and the LAB responsible for MLF, chiefly O. oeni (Englezos et al, 2020;Martín-García et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

2021

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The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF). This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines. Four L. thermotolerans strains were tested in Sauvignon blanc with sequential S. cerevisiae inoculation, compared to an S. cerevisiae control and the initially un-inoculated treatments. The L. thermotolerans wines showed large differences in acidification, and progression of MLF depended on lactic acid production, even at controlled pH. The highest and lowest lactic acid producing strains were tested further in Merlot fermentations with both co-inoculated and sequentially inoculated O. oeni. The low lactic acid producing strain enabled successful MLF, even when this failed in the S. cerevisiae treatment, with dramatically quicker malic acid depletion in O. oeni co-inoculation than in sequential inoculation. In contrast, a high lactic acid producing strain inhibited MLF irrespective of the O. oeni inoculation strategy. In a follow-up experiment, increasing concentrations of exogenously added lactic acid slowed MLF and reduced O. oeni growth across different matrices, with 6 g/L of lactic acid completely inhibiting MLF. The results confirm the inhibitory effect of lactic acid on O. oeni while highlighting the potential of some L. thermotolerans strains to promote MLF and the others to inhibit it.

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Section: Discussionmentioning

confidence: 99%

Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

2021

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“…Increased flavor diversity has been demonstrated by the use of mixed culture inocula by which increased flavor complexity from a sensory point of view could be achieved, for example, in Chardonnay ( Soden et al, 2000 ; Medina et al, 2013 ) or Sauvignon Blanc wines ( Anfang et al, 2009 ; Knight et al, 2018 ). More recently, sensory studies of mixed culture fermentations in some other white and red varieties, have been reported ( Varela, 2016 ; Padilla et al, 2017 ; Hranilovic et al, 2018 ; Benito et al, 2019 ; Castrillo et al, 2019 ; Binati et al, 2020 ; Del Fresno et al, 2020 ; Romani et al, 2020 ; Muñoz-Redondo et al, 2021 ). In our experience, a chemically defined grape must medium with low assimilable nitrogen has allowed the selection of non- Saccharomyces and Saccharomyces strains with a combination of both low nitrogen demand and intense desirable flavors production ( Carrau et al, 2015 ).…”

Section: Increased Yeast Diversity Increases Flavor Complexitymentioning

confidence: 99%

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Carrau

Henschke

2021

Front. Microbiol.

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In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.

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“…Therefore, it may be expected that these bacteria have a similar role in the formation of sulfane sulfur compounds and that, consequently, there will be an intensification of research activities in this area in the future. In addition, the impact on the formation of volatile sulfur compounds of non-conventional yeasts, which are becoming more of a focus in the winemaking process, should be also considered and studied in the future [100,101]. The more we advance in these studies, the clearer it becomes that the sulfur metabolism in microorganisms involved in wine fermentation leads to a myriad of reactive sulfane sulfur products and intermediates, which can be released into wine and serve as latent precursors of reductive compounds in the post-bottling period.…”

Section: Biosynthesis Of Sulfane Sulfur Compounds By Microorganisms During Fermentation and The Enzymes Involvedmentioning

confidence: 99%

Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine

Müller¹,

Rauhut

Tarasov

2022

Fermentation

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Reactive compounds with one or more sulfane sulfur atoms can be an important source of reductive off-odors in wine. These substances contain labile sulfur, which can participate in microbiological (enzymatic) and chemical transformations (including in the post-bottling period), releasing malodorous hydrogen sulfide (H2S) and its derivatives (MeSH, EtSH, etc.). The following sulfane sulfur compounds were considered in this review as important precursors in the wine chemistry of reductive aromas: elemental sulfur (S8), persulfides (R-S-S-H), polysulfanes (R-Sn-R(′)), polythionates (−O3S-Sn-SO3−), thiosulfate (S2O32−) and derivatives of (poly)sulfane monosulfonic acids (R-Sn-SO3H). This review discusses the formation of these compounds, their reactivity and chemical transformations in wine, including reactions of nucleophilic substitution. In particular, the reactions of thiolysis, thiosulfatolysis and sulfitolysis of sulfane sulfur compounds are described, which lead in the end to reductive aroma compounds. In this way, the review attempts to shed light on some of the mysteries in the field of sulfur chemistry in wine and the reappearance of reductive off-odors after bottling.

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Application of Non-Saccharomyces Yeasts in Wine Production

Cited by 9 publications

References 66 publications

Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine

Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine

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