Biological management of acidity in wine industry: A review

Vicente, Javier; Baran, Yasemin; Navascués, Eva; Santos, Andrés de la Oliva; Calderón, Fernando; Marquina, Domingo; Rauhut, Doris; Benito, Santiago

doi:10.1016/j.ijfoodmicro.2022.109726

Cited by 41 publications

(25 citation statements)

References 95 publications

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“…Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus species have been tested before and most strains examined are able to completely ferment the wort within 4 weeks ( Domizio et al, 2016 ; Osburn et al, 2018 ; Bossaert et al, 2019 ). Whereas these yeast species have mainly been reported as members of mixed-starter cultures for beer wort and wine must fermentations, generally combined with Saccharomyces yeast species, they are able to attenuate beer wort sufficiently when used as the sole yeast starter, and they are capable of producing L-lactic acid in sufficient concentrations to produce sour beers ( Banilas et al, 2016 ; Domizio et al, 2016 ; Benito, 2018 ; Osburn et al, 2018 ; Larroque et al, 2021 ; Vicente et al, 2022 ). Strain selection is of major importance, since large within-species and -strain variations occur, which greatly influences the final products ( Osburn et al, 2018 ; Gatto et al, 2020 ).…”

Section: Extended Classification Systemmentioning

confidence: 99%

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Bouchez

Vuyst

2022

Front. Microbiol.

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Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although most problems in the past related to lack of hygiene and/or cleaning, bacteria do still cause problems nowadays. Despite this negative imago, certain bacteria play an irreplaceable role during fermentation and/or maturation of more unique, funky, and especially refreshing sour beers. The term sour beers or sours is not restricted to one definition but covers a wide variety of beers produced via different techniques. This review proposes an uncluttered sour beer classification scheme, which includes all sour beer production techniques and pays special attention to the functional role of acetic acid bacteria. Whereas their oxidation of ethanol and lactate into acetic acid and acetoin usually spoils beer, including sour beers, organoleptically, a controlled growth leads to a desirable acidic flavor in sour beers, such as lambic-style, lambic-based, and red-brown acidic ales.

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Section: Extended Classification Systemmentioning

confidence: 99%

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Bouchez

Vuyst

2022

Front. Microbiol.

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“…There are some mechanisms to control the acidity of must and wine authorized by the International Wine Organization (OIV, 2021;Volschenk et al 2006). Nevertheless, numerous studies show the interest of using selected yeast strains for wine pH regulation (Pacheco et al 2012;Vicente et al 2022). Lachancea thermotolerans stands out for its ability to acidify wine through the production of lactic acid (up to 9 g/L) without significant increments in acetic acid under oenological conditions (Porter et al 2019;Vicente et al 2022;Vilela 2019).…”

Section: -Introductionmentioning

confidence: 99%

“…Nevertheless, numerous studies show the interest of using selected yeast strains for wine pH regulation (Pacheco et al 2012;Vicente et al 2022). Lachancea thermotolerans stands out for its ability to acidify wine through the production of lactic acid (up to 9 g/L) without significant increments in acetic acid under oenological conditions (Porter et al 2019;Vicente et al 2022;Vilela 2019). For that reason, it is one the most valuable yeasts used for acidity control, with some commercially available strains.…”

Section: -Introductionmentioning

confidence: 99%

“…There are several tools for acidity control in wines based on acid or base addition or the use of different microorganisms (Vicente et al ., 2022). There are some mechanisms to control the acidity of must and wine authorized by the International Wine Organization (OIV, 2021; Volschenk et al .…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, numerous studies show the interest of using selected yeast strains for wine pH regulation (Pacheco et al . 2012; Vicente et al . 2022).…”

Section: Introductionmentioning

confidence: 99%

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Multilocus typing ofLachancea thermotoleransfor wine fermentation monitoring

Vicente

Navascués

Benito

et al. 2022

Preprint

Self Cite

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Climate change is causing a lack of acidity during winemaking and oenologists use several solutions to cope with such a problem.Lachancea thermotolerans, which has the potential to tolerate the harsh physicochemical conditions of wine, has emerged as a promising alternative for pH management during winemaking and, currently, it is the most valuable yeast used for acidity control in wine. In this work an amenable method forL. thermotoleransgenotyping based on a multiplexed microsatellite amplification in 6 different loci was developed. This specific and sensitive method was used to distinguish between 103 collection strains obtained from different geographical and isolation sources, and then challenged against a 429L. thermotoleransisolates from several wineries and harvests. The procedure was also tested for fermentation monitoring and strain implantation. The procedure was conceived to simplify the methodology available forL. thermotoleransgenotyping, making it easy for applying in wine-related laboratories. This method can be applied to distinguish betweenL. thermotoleransstrains in selection programs and to follow implantation of inoculated strains during winemaking with optimal results.

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Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae

Wu,

Li,

Liang

et al. 2024

J Sci Food Agric

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BACKGROUNDTo date, cider production has primarily relied on Saccharomyces cerevisiae. Introducing novel non‐Saccharomyces yeasts can enhance the diversity of cider properties. Among these, the Metschnikowia genus stands out for its ability to produce hydrolytic enzymes that may impact the sensorial and technological properties of cider. This study focused on evaluating the impact of three Metschnikowia species – Metschnikowia koreensis (Mk), M. reukaufii (Mr), and M. pulcherrima (Mp) – which exhibit acid protease and esterase activity, on the quality enhancement of cider.RESULTSThe research findings indicate that the overall quality of cider produced through co‐fermentation with these species surpassed that of cider fermented with mono‐fermentation of S. cerevisiae (Sc). The cider fermented with the Sc + Mk combination exhibited the lowest levels of harsh‐tasting malic acid and higher levels of softer lactic acid. Sensory array analysis also demonstrated that the Sc + Mk fermented cider exhibited high sensor response values for compounds contributing to a complex overall olfactory composition and richness. Furthermore, the Sc + Mk fermented cider exhibited the highest total quantity and variety of volatile organic compounds (VOCs). Specifically, the concentrations of phenethyl alcohol, 3‐methyl‐1‐butanol, ethyl octanoate, and decanoic acid were notably elevated in comparison with other groups.CONCLUSIONThis study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co‐fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry.

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Biological management of acidity in wine industry: A review

Cited by 41 publications

References 95 publications

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Multilocus typing ofLachancea thermotoleransfor wine fermentation monitoring

Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae

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