Contribution of Pichia manshurica strains to aroma profile of organic wines

Perpetuini, Giorgia; Tittarelli, Fabrizia; Battistelli, Noemi; Suzzi, Giovanna; Tofalo, Rosanna

doi:10.1007/s00217-020-03499-8

Cited by 29 publications

(19 citation statements)

References 45 publications

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“…The couple employed showed the best performance in sequential inoculation, allowing an improvement of aroma complexity of the tested wine. Among Pichia spp ., P. manshurica , P.guilliermondii , P.membranifaciens [ 49 , 161 ] have also been species of oenological interest. Sáez and co-workers [ 161 ] highlighted the ability of P.manshurica and P.membranifaciens to produce volatile phenols in red wine, in particular 4-ethylphenol and 4-ethyl guaiacol.…”

Section: Impact Of Non- Saccharomyces Species Omentioning

confidence: 99%

“…Sáez and co-workers [ 161 ] highlighted the ability of P.manshurica and P.membranifaciens to produce volatile phenols in red wine, in particular 4-ethylphenol and 4-ethyl guaiacol. Likewise, Perpetuini et al [ 49 ] observed a high production of volatile phenols exceeding their odour threshold and other molecules responsible for off odour (e.g., 1-propanol 2-methyl, 1-butanol 3-methyl, 1-propanol 3-methylthio, butanoic acid, hexanoic acid, and octanoic acid) when studying the influence of P. manshurica on aroma profile of Montepulciano must and wine.…”

Section: Impact Of Non- Saccharomyces Species Omentioning

confidence: 99%

“…They are formed both by enzymatic processes of the yeasts during fermentation and chemical, photochemical and thermal reactions occurring in wine-making and wine ageing [48]. They belong to the chemical classes of thiols, sulphides, thioesters, and heterocyclic compounds, and many of them can play a detrimental effect on the wine aroma [48,49], e.g., trans-2-methylthiophan-3-ol and 4-methylthiobutan-l-ol confer garlic odour to the wine, onion odour is associated to 2-methyltetrahydrothiophenone, burnt, cabbage is associated to methionol and cauliflower to 2-(methylthio)-ethanol [50].…”

Section: Grape and Wine Aroma Compositionmentioning

confidence: 99%

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Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

et al. 2021

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Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.

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Section: Impact Of Non- Saccharomyces Species Omentioning

confidence: 99%

Section: Impact Of Non- Saccharomyces Species Omentioning

confidence: 99%

Section: Grape and Wine Aroma Compositionmentioning

confidence: 99%

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Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

et al. 2021

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“…These microorganisms could originate from the vineyard soil [ 5 , 6 ], air, precipitation (rainfall, hail, snow), be transported by animal vectors (bees, insects, and birds) [ 7 , 8 , 9 ], and be resident in nearby native forests [ 6 , 10 ]. Some of these wine-related non- Saccharomyces yeasts (e.g., Brettanomyces bruxellensis , Pichia manshurica ) can spoil wine (e.g., volatile acidity and phenolic odors) [ 11 , 12 ]. Wine spoilage yeasts mainly belong to the following genera: Dekkera/Brettanomyces , Candida, Hanseniaspora, Pichia, Metschnikowia, Saccharomycodes, Schizosaccharomyces , and Zygosaccharomyces [ 13 ], which can cause film formation in bulk wines, cloudiness, sediment formation, and gas production in bottled wines, and off-flavor production during all processing and storing stages [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

et al. 2021

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In this study, yeasts isolated from filter membranes used for the quality control of bottled wines were identified and tested for their resistance to some cleaning agents and potassium metabisulphite, adhesion to polystyrene and stainless-steel surfaces, and formation of a thin round biofilm, referred to as a MAT. A total of 40 strains were identified by rRNA internal transcribed spacer (ITS) restriction analysis and sequence analysis of D1/D2 domain of 26S rRNA gene. Strains belong to Pichia manshurica (12), Pichia kudriavzevii (9), Pichia membranifaciens (1), Candida sojae (6), Candida parapsilosis (3), Candida sonorensis (1), Lodderomyces elongisporus (2), Sporopachydermia lactativora (3), and Clavispora lusitaniae (3) species. Regarding the adhesion properties, differences were observed among species. Yeasts preferred planktonic state when tested on polystyrene plates. On stainless-steel supports, adhered cells reached values of about 6 log CFU/mL. MAT structures were formed only by yeasts belonging to the Pichia genus. Yeast species showed different resistance to sanitizers, with peracetic acid being the most effective and active at low concentrations, with minimum inhibitory concentration (MIC) values ranging from 0.08% (v/v) to 1% (v/v). C. parapsilosis was the most sensible species. Data could be exploited to develop sustainable strategies to reduce wine contamination and establish tailored sanitizing procedures.

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“…As yeast (mostly Saccharomyces cerevisiae ) is the main sugar consumer and ethanol producer during wine fermentation, its adaptation and behavior in must is pivotal. Yeasts are also important contributors in imparting flavor to the final wine product, particularly with regards to their higher alcohol and ester production [ 2 , 3 , 4 ]. Many genes key to aroma compound biosynthesis have been identified [ 5 ]; of note are the alcohol acetyl transferase ( ATF )-encoding genes catalyzing the condensation reaction between an alcohol and acetyl-CoA, forming the acetate ester of the respective alcohol.…”

Section: Introductionmentioning

confidence: 99%

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

Wyk

Michling

Bergamo

et al. 2020

Foods

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Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.

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Contribution of Pichia manshurica strains to aroma profile of organic wines

Cited by 29 publications

References 45 publications

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

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