Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

Giaramida, P.; Ponticello, G.; Maio, S Di; Squadrito, M; Genna, Giuseppe; Barone, Ettore; Scacco, Antonio; Corona, Onofrio; Amore, Gabriele; Stefano, Rocco Di; Oliva, Daniele

doi:10.21548/34-2-1095

Cited by 21 publications

(28 citation statements)

References 26 publications

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“…Additionally, glycerol production was significantly higher in the wines produced by FC54 and IONYS WF ® , compared to wines produced by IONYS WF ® in pure fermentations without the addition of oxygen (condition I). These changes in mixed culture compared to pure culture fermentations are in agreement with previous studies using a conventional S. cerevisiae strain (Andorrà et al, 2010;Englezos et al, 2016a, Giaramida et al, 2013. However, it should be underlined that mixed culture fermentations with IONYS WF ® , except the pair FC54 with IONYS WF ® (condition I) ended up with residual sugar more than 4 g/L.…”

Section: Discussionsupporting

confidence: 90%

“…The application of non-Saccharomyces yeasts, in co-inoculation or sequential inoculation with S. cerevisiae has been investigated in recent years for reducing the ethanol yield (Bely et al, 2013;Canonico et al, 2016;Contreras et al 2015aContreras et al , 2015bGiaramida et al, 2013;Quirós et al 2014, Varela et al, 2016c. Among them, Starmerella bacillaris (synonym Candida zemplinina) is known as a high glycerol and low ethanol producer (Englezos et al, 2015;Masneuf-Pomarede et al, 2015;Tofalo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

et al. 2018

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Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S. cerevisiae strains on the microbial growth and metabolite production. Fermentations were carried out under two different conditions of oxygen availability. Oxygen availability and strain combination clearly influenced the population dynamics throughout the fermentation. Oxygen concentration increased the survival time of Starm. bacillaris and decreased the growth rate of S. cerevisiae strains in mixed culture fermentations, whereas it did not affect the growth of the latter in pure culture fermentations. This study reveals new knowledge about the influence of oxygen availability on the successional evolution of yeast species during wine fermentation.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

et al. 2018

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“…bacillaris and S. cerevisiae yeasts (Englezos et al ). Other researchers also reported the production of a higher concentration of glycerol using the same two yeast species (Andorrà et al , Giaramida et al ). The higher production of glycerol could be advantageous because it contributes positively to the perceived quality of red wines by providing body, structure and sweetness sensory attributes (Noble and Bursick ).…”

Section: Resultsmentioning

confidence: 80%

“…Fine‐tuning of wine yeast metabolism during fermentation has been gaining attention in recent years, as it is a low cost and easy to implement strategy without the need for specialised equipment (Ciani et al ). The trends in this field are the development of Saccharomyces cerevisiae yeast strains with reduced ethanol yield through the application of metabolic engineering (Heux et al , Rossouw et al , Tilloy et al ), and the combination of non‐ Saccharomyces yeasts, able to divert the carbon flux towards multiple metabolites rather than to ethanol, with the high fermentative ability of S. cerevisiae strains (Giaramida et al , Contreras et al , , Englezos et al , Canonico et al , Varela et al ). Such a strategy appears promising, but studies on the effect on the composition and sensory profile of the resulting wines are necessary.…”

Section: Introductionmentioning

confidence: 99%

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Rolle

Englezos

Torchio

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims: The aim of this work was to assess and compare the chemical composition and colour characteristics of Barbera red wines obtained after partial alcohol reduction using three promising methodologies for implementation at the industrial level. Methods and Results: Alcohol reduction was achieved by: (i) pre-fermentation addition of liquid derived from grape must (reverse osmosis by-product); (ii) mixed fermentations with strains of Starmerella bacillaris and Saccharomyces cerevisiae; and (iii) dealcoholisation of wine post-fermentation with a polypropylene membrane. The microbiological approach enabled the production of wines with a slightly lower alcohol concentration (À0.2 to À0.3% v/v), while facilitating the release of anthocyanin and some esters of fatty acids (ethyl hexanoate and ethyl dodecanoate) that could contribute positively to wine aroma with pleasant nuances. The low impact of the partial replacement of grape juice on the chemical composition and chromatic characteristics of Barbera wines makes this technique a good option for reducing the ethanol concentration by up to 1.0-2.0% v/v. In contrast, the use of a polypropylene membrane influenced negatively the composition of red wines by reducing significantly the concentration of esters (À60%) and anthocyanin (À17%), independently of the dealcoholisation level (up to À2% v/v). Conclusions: The alcohol reduction strategies can greatly influence the volatile and phenolic composition of the wine. The choice of either a technological or microbiological approach in the wine industry is dependent on the alcohol reduction required. Significance of the Study: This is the first comparative study of three strategies to reduce the alcohol concentration on the same batch of must/wine.

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“…The main functional categories of genes affected by ethanol are metabolite transport and cell wall and membrane biogenesis ( Olguín et al, 2015 ). Nowadays, some non- Saccharomyces yeasts are currently used in mixed fermentations to decrease the alcoholic content of wines ( Giaramida et al, 2013 ; Loira et al, 2014 ; Ciani et al, 2016 ), such as M. pulcherrima ( Contreras et al, 2014 ), T. delbrueckii ( Belda et al, 2015 ), C. stellata ( Ferraro et al, 2000 ) and S. bacillaris ( Englezos et al, 2016a ), possibly mitigating the negative effect of ethanol upon LAB growth.…”

Section: Yeast-lab Interactions: Oenological Contextmentioning

confidence: 99%

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

et al. 2018

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This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non-Saccharomyces. Clearly ethanol is the main inhibitory compound of LAB produced by S. cerevisiae, but non-Saccharomyces can be used to decrease it. Sulfur dioxide and medium chain fatty acids (MCFAs) produced by yeasts can exhibit inhibitory effect upon LAB or even result lethal. Interestingly mixed fermentations with non-Saccharomyces present less MCFA concentration. Among organic acids derived as result of yeast metabolism, succinic acid seems to be the most related with MLF inhibition. Several protein factors produced by S. cerevisiae inhibiting O. oeni have been described, but they have not been studied in non-Saccharomyces. According to the stimulatory effects, the use of non-Saccharomyces can increase the concentration of favorable mediators such as citric acid, pyruvic acid, or other compounds derived of yeast autolysis such as peptides, glucans, or mannoproteins. The emergence of non-Saccharomyces in winemaking present a new scenario in which MLF has to take place. For this reason, new tools and approaches should be explored to better understand this new winemaking context.

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Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

Cited by 21 publications

References 26 publications

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

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