Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production

Martínez-Rodríguez, Adolfo J.; Carrascosa, Alfonso V.; Barcenilla, José María; Pozo-Bayón, Ma Ángeles; Polo, M. Carmen

doi:10.1006/fmic.2000.0390

Cited by 69 publications

(49 citation statements)

References 8 publications

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“…Proteins and mannoproteins released by yeasts have been reported as exerting a positive effect on foam parameters [33]. Molecular exclusion HPLC of all the samples was performed for this reason ( Table 2).…”

Section: Proteins and Polysaccharidesmentioning

confidence: 99%

“…It has been reported that the proteins and mannoproteins composition of base wines exert a major influence on their foaming properties [31,32]. Some authors have studied the influence of the different S. cerevisiae strains during the first and second fermentation of sparkling wines, as well as during the ageing period [33,34]. However, to our knowledge, there are no previous specific studies of the influence of sequential inoculation of non-Saccharomyces and S. cerevisiae during the first fermentation on the chemical composition and foaming properties of base wines in sparkling wine production.…”

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confidence: 99%

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Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

González-Royo

Pascual

Kontoudakis

et al. 2014

Eur Food Res Technol

127

123

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Section: Proteins and Polysaccharidesmentioning

confidence: 99%

mentioning

confidence: 99%

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

González-Royo

Pascual

Kontoudakis

et al. 2014

Eur Food Res Technol

127

123

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“…23 In addition to the autolytic phenotype, fermentative capacity must be taken into account to estimate the usefulness of second fermentation yeast strains. 45 To determine the influence of the csc1-1 overexpression in the fermentative capacity of MUT10, this strain was adapted to ethanol and subsequently subjected to a second fermentation experiment with commercial base wine. EC1118 and MUT10 strains showed identical fermentation rates and total sugar depletion was reached 16 days after inoculation (Figure 3).…”

Section: Autolytic Phenotype and Fermentative Capacity Of Mut10mentioning

confidence: 99%

Construction of a recombinant autolytic wine yeast strain overexpressing the csc1‐1 allele

Cebollero

González-Ramos

González

2009

Biotechnology Progress

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During the aging step of sparkling wines and wines aged on lees, yeast cells kept in contact with the wine finally die and undergo autolysis, releasing cellular compounds with a positive effect on the wine quality. In view of the interest of autolysis for wine properties, biotechnologists have tried to improve autolytic yield during winemaking. In this work we used genetic engineering techniques to construct an autolytic industrial strain by expressing the csc1-1 allele from the RDN1 locus. The expression of this mutant allele, that causes a "constitutive in autophagy phenotype," resulted in accelerated autolysis of the recombinant strain. Although autophagic phenotype due to csc1-1 expression has been reported to require the mutant allele in multicopy, autolytic acceleration was achieved by expressing only one or two copies of the gene under the control of the constitutive promotor pTDH3. The acceleration of autolysis together with the unaltered fermentative capacity, strongly supported the overexpression of csc1-1 allele as a strategy to obtain wines with aged-like properties in a shortened time.

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“…A third procedure for accelerating autolysis, based on the use of killer yeast strains, has been proposed; however, the effect on wine quality has not been evaluated (48). Finally, several authors have suggested that autolytic yeast strains could be used as a way to improve the quality of sparkling wines by accelerating the acquisition of aging-like characteristics (27,28,46). These autolytic strains were obtained by sporulation, by random mutagenesis, or by genetic engineering of wine strains (7,16,46).…”

mentioning

confidence: 99%

Deletion ofBCY1from theSaccharomyces cerevisiaeGenome Is Semidominant and Induces Autolytic Phenotypes Suitable for Improvement of Sparkling Wines

Tabera

Múñoz

González

2006

Appl Environ Microbiol

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Autolysis of Saccharomyces cerevisiae is the main source of molecules that contribute to the quality of sparkling wines made by the traditional method. In this work the possibility of accelerating this slow process in order to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The effect of partial or total deletion of BCY1 (which encodes a regulatory subunit of cAMPdependent protein kinase A) in haploid and diploid (heterozygous and homozygous) yeast strains was studied. We proved that heterozygous strains having partial or complete BCY1 deletions have a semidominant phenotype for several of the properties studied, including autolysis under simulated second-fermentation conditions, in contrast to previously published reports describing mutations in BCY1 as recessive. Considering the degree of autolysis, ethanol tolerance, and technical feasibility, we propose that deletion of the 3 end of the open reading frame of a single copy of BCY1 is a way to improve the quality of sparkling wines.

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Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production

Cited by 69 publications

References 8 publications

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Construction of a recombinant autolytic wine yeast strain overexpressing the csc1‐1 allele

Deletion ofBCY1from theSaccharomyces cerevisiaeGenome Is Semidominant and Induces Autolytic Phenotypes Suitable for Improvement of Sparkling Wines

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