Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

Cordero-Bueso, Gustavo; Esteve-Zarzoso, Braulio; Cabellos, Juan Mariano; Gil-Díaz, M.; Arroyo, Teresa

doi:10.1007/s00217-012-1874-9

Cited by 83 publications

(90 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results of the fermentation kinetics agreed with the previous studies (Cabrera et al 1988;Bely et al 2008;Comitini et al 2011;Azzolini et al 2012;Cordero-Bueso et al 2013), which reported a slower rate of ethanol production in the trials where the musts were inoculated with T. delbrueckii yeast. However, the use of T. delbrueckii cultures together with S. cerevisiae ensured outstanding fermentative performances for both styles of wines (dry and sweet).…”

Section: Discussionsupporting

confidence: 92%

“…Similar behaviours were previously documented, comparing wines fermented by S. cerevisiae and co-cultures of T. delbrueckii and S. cerevisiae (Viana et al 2008;Azzolini et al 2012;Sadoudi et al 2012;Cordero-Bueso et al 2013). In this study, the contribution of T. delbrueckii on their general decrease appears to be even more evident.…”

Section: Discussionsupporting

confidence: 86%

“…The increase in 2-phenylethanol was a clear effect of the co-presence of T. delbrueckii and S. cerevisiae yeasts on the alcohol composition of the three wines, as previously reported (Azzolini et al 2012;Sadoudi et al 2012;Cordero-Bueso et al 2013). The differences in the 2-phenylethanol content between the wines fermented by Td1 and Td2 could be strain-related, although Renault et al (2009) did not find significant differences among several T. delbrueckii strains on the production of this alcohol.…”

Section: Discussionsupporting

confidence: 53%

“…Several studies have reported that some species, such as Torulaspora delbrueckii, Lachancea (Kluyveromyces) thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Hanseniaspora uvarum, Hansenula anomala, Rhodotorula mucillaginosa and Candida spp., when used as a pure culture or in association with Saccharomyces cerevisiae, were able to enhance the flavour properties in different types of wine (Anfang et al 2009;Izquierdo Cañas et al 2011;Calabretti et al 2012;Sadoudi et al 2012;Andorrà et al 2012;Cordero-Bueso et al 2013;Gobbi et al 2013). In particular, the importance of the contribution of non-Saccharomyces yeasts to the aromatic complexity of the wine, when used to drive multi-starter fermentations, has been shown (Calabretti et al 2012;Azzolini et al 2012;Sadoudi et al 2012).…”

Section: Introductionmentioning

confidence: 93%

See 3 more Smart Citations

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

Azzolini

Tosi²,

Lorenzini

et al. 2014

World J Microbiol Biotechnol

128

View full text Add to dashboard Cite

Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is encouraging research into their oenological potential, current knowledge on the topic is still far from satisfactory. This work analyzes the contribution of starter cultures of Torulaspora delbrueckii, inoculated sequentially with Saccharomyces cerevisiae (multi-starter fermentation), on the fermentation and aromas of two different white style wines, i.e., dry and sweet wines. Chemical analysis of Soave and Chardonnay wines (dry wines) showed that multi-starter fermentation greatly affected the content of several important volatile compounds, including 2-phenylethanol, isoamyl acetate, fatty acid esters, C4-C10 fatty acids and vinylphenols. Moreover, strain-specific contributions have been shown by testing two different T. delbrueckii strains. Evidence of the positive impact of T. delbrueckii activity on wine quality was also demonstrated in Vino Santo, a sweet wine. Due to its low production of acetic acid, this non-Saccharomyces yeast is recommended for the fermentation of high sugar grapes. T. delbrueckii also influenced the content of different variety of chemical groups, including lactones. From a sensory perspective, all wines produced by multi-starter fermentation have greater aromatic intensity and complexity than wines resulting from a monoculture fermentation. These results emphasize the potential of employing T. delbrueckii, in association with S. cerevisiae, for the production of white wines of different styles with improved and enhanced flavour.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 53%

Section: Introductionmentioning

confidence: 93%

See 2 more Smart Citations

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

Azzolini

Tosi²,

Lorenzini

et al. 2014

World J Microbiol Biotechnol

128

View full text Add to dashboard Cite

show abstract

“…This yeast generally shows low growth rates and biomass yields under anaerobic conditions [15]. Yeast isolations from Malvar grape musts pointed out W. anomalus as one of the most frequent non-Saccharomyces species, and in addition, the yeast was a good producer of extracellular enzymes which may be beneficial in winemaking [29]. Recently, the dynamics of several non-Saccharomyces species were evaluated in synthetic must in the presence or absence of S. cerevisiae [30].…”

Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

View full text Add to dashboard Cite

Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

show abstract

Influence of fining agents on the sensorial characteristics and volatile composition of mead

et al. 2017

View full text Add to dashboard Cite

Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatograph-flame ionization detector and gas chromatography-mass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values >1, representing those with a major impact on the aroma of mead. Significant differences (p < 0.05) were found in 10 volatile compounds independently to the type of treatment used and no differences (p > 0.05) were observed for remaining compounds.

show abstract

Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

Cited by 83 publications

References 54 publications

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Influence of fining agents on the sensorial characteristics and volatile composition of mead

Contact Info

Product

Resources

About