Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Vejarano, Ricardo; Gil-Calderón, Angie

doi:10.3390/fermentation7030171

Cited by 56 publications

(35 citation statements)

References 62 publications

(195 reference statements)

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“…Nowadays, the market offers seven different L. thermotolerans strains from three manufacturers [13,54]. Additionally, there is a commercial product named Melody TM (Hansen, Horsholm, Denmark) that consists of a multistarter of three different yeast species, one of them being the L. thermotolerans Concerto strain.…”

Section: Thermotolerans Commercial Strains Comparisonsmentioning

confidence: 99%

“…In 2018, there was only one available commercial strain of L. thermotolerans [2] sold alone or combined with other non-Saccharomyces strains. Today, there are seven strains from different manufacturers [13]. Two recent studies compare the three most popular available commercial strains [14,15], with an additional study comparing only two of them [16].…”

Section: Introductionmentioning

confidence: 99%

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An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

Vicente

Navascués

Calderón

et al. 2021

Foods

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The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of L. thermotolerans is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of L. thermotolerans was thought to be combined with Saccaharomyces cerevisiae to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as Schizosaccharomyces pombe, Oenocous oeni, Lactiplantibacillus plantarum, or other non-Saccharomyces.

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Section: Thermotolerans Commercial Strains Comparisonsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

Vicente

Navascués

Calderón

et al. 2021

Foods

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“…During alcoholic fermentation, one aspect to consider is the use of yeasts with low expression of anthocyanin-β-glucosidase (anthocyanase) activity, which causes anthocyanin hydrolysis ( 146 ), although this enzyme can contribute to improving the varietal aroma of the wine through the release of aromatic compounds from non-aromatic precursors of the grape ( 112 ). The use of yeasts with low adsorption capacity for phenolic compounds, such as anthocyanins ( 126 ) and resveratrol ( 147 ), should also be taken into account, due to their adsorption by the cell walls of yeasts, which due to their non-polar character, have shown greater adsorption capacity for acylated anthocyanins (from higher to lower adsorption: coumarilated > caffeinated > acetylated) compared to the non-acylated ones ( 148 , 149 ), indicating an inverse relationship between the polarity of anthocyanins and their adsorption.…”

Section: Technological Improvements On the Content Of Phenolic Compoundsmentioning

confidence: 99%

“…Although it has not been reported in the literature the effect of UHPH on other grape enzymes with a direct impact on wine quality, such as β-glucosidase, β-lyase, protease, pectinase, hydroxycinnamate decarboxylase (HCDC), cellulase, among others ( 111 , 112 ), the effect of UHPH at the level of quaternary structure denaturation in proteins should be considered ( 113 ). However, the use of exogenous enzymes can help counteract the effect of UHPH on these grape enzymes.…”

Section: Technological Improvements On the Content Of Phenolic Compoundsmentioning

confidence: 99%

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking

Vejarano

Luján-Corro

2022

Front. Nutr.

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There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.

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“…Over time, after inoculation with S. cerevisiae became common practice, non- Saccharomyces wine yeast species have been found to harbour interesting characteristics, such as their contribution to the aroma and complexity of the wine, and their ability as microbiological control agents [ 34 ]. Several commercial strains of non- Saccharomyces yeast are currently available for use in wine fermentation, including Torulaspora delbrueckii , Lachancea thermotolerans and Metschnikowia pulcherrima, among the most common yeast species [ 35 ]. In addition to their features related to the sensorial quality of wines, one potentially interesting feature of some non- Saccharomyces species is their lower ethanol yield compared to S. cerevisiae .…”

Section: Alternative Wine Yeast Speciesmentioning

confidence: 99%

Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

et al. 2021

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One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents.

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Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Cited by 56 publications

References 62 publications

An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking

Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

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