Detection, Quantification, and Identification of Yeast in Winemaking

Zara, Severino; Mannazzu, Ilaria

doi:10.1007/978-1-4939-9782-4_3

Cited by 4 publications

(4 citation statements)

References 207 publications

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“…Here, we report on an investigation of the yeast biota of 28 Essence wines. The composition of wine yeast microflora can be investigated using culture-dependent and culture-independent methods (for a review, see [ 52 ]). Neither can explore the entire complexity of the active yeast communities.…”

Section: Introductionmentioning

confidence: 99%

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Csoma

Kállai²,

Antunovics

et al. 2020

Microorganisms

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The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment. As the conditions in the fermenting juice gradually become inhibitory for most species, they are rapidly overgrown by the more adaptable Saccharomyces strains, which then complete the fermentation. However, there are environmental factors that even Saccharomyces cannot cope with. We show that when the sugar content is extremely high, osmotolerant yeasts, usually considered as “spoilage yeasts“, ferment the must. The examination of the yeast biota of 22 botrytised Tokaj Essence wines of sugar concentrations ranging from 365 to 752 g∙L−1 identified the osmotolerant Zygosaccharomyces rouxii, Candida (Starmerella) lactis-condensi and Candida zemplinina (Starmerella bacillaris) as the dominating species. Ten additional species, mostly known as osmotolerant spoilage yeasts or biofilm-producing yeasts, were detected as minor components of the populations. The high phenotypical and molecular (karyotype, mtDNA restriction fragment length polymorphism (RFLP) and microsatellite-primed PCR (MSP-PCR)) diversity of the conspecific strains indicated that diverse clones of the species coexisted in the wines. Genetic segregation of certain clones and interactions (antagonism and crossfeeding) of the species also appeared to shape the fermenting yeast biota.

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Section: Introductionmentioning

confidence: 99%

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Csoma

Kállai²,

Antunovics

et al. 2020

Microorganisms

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“…The relatively low S. cerevisiae concentration versus the non-Saccharomyces species was the reason why it was not easy to recover it when diluted grape must was spread on solid media. The presence of Hanseniaspora uvarum or its anaomorph Kloeckera apiculata is frequent in fresh must and in Torulaspora delbrueckii, although the latter yeast has been less reported [38,[40][41][42][43]. The mDNA analysis results showed that the 22 isolates were grouped into 11 different patterns at the 79.5% cut-off level (Figure 1).…”

Section: Yeast Isolation and Identificationmentioning

confidence: 98%

Diversity of Indigenous Saccharomyces Cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations From “Utiel-Requena” (Spain) Region as a Resource to Improve Wine Distinctiveness

Berbegal¹,

Ferrer²,

Polo³

et al. 2023

Preprint

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The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same must type. This work was carried out in a “Pago” winery located in Requena, Spain. Twenty-two isolates were obtained from grape must. After molecular identification and typing, 11 different strains were determined. Growth-related parameters and metabolic characteristics (glucose and fructose consumption, and ethanol, glycerol and acetic acid production) were determined by laboratory-scale fermentations (50 mL) of Cabernet Sauvignon must. From 2 L fermentation batches, residual sugar, density, ethanol concentration, titratable and volatile acidities, pH, and polyphenolic and volatile compounds were determined, as well as the sensory attributes of the produced wines. Differences between strains in the growth and metabolic parameters were observed. Eleven S. cerevisiae strain profiles were characterized to establish which strain or strains of the selected yeasts would produce the highest polyphenolic and aromatic concentration of the red Cabernet wines made in the “Pago winery” to then multiply them for their use to make the red wines of this winery.

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“…Los vinos envejecidos bajo crianza biológica suponen un entorno propicio para la coexistencia de gran diversidad de microorganismos, como levaduras, bacterias u hongos [12]. Los pensamientos clásicos que argumentaban la presencia de monocultivos del género Saccharomyces en el desarrollo del velo de flor en vinos de Jerez, han sido refutados reiteradamente por ciertos autores [6,13,14,15], los cuales aluden a un desarrollo colaborativo entre Saccharomyces y no-Saccharomyces que puede contribuir a entender la complejidad analítica y organoléptica de esta tipología de vinos, en contra de los pensamientos clásicos que asignaban la categoría de microorganismos contaminantes a éstos últimos cuando aparecían en el desarrollo del biofilm. Los resultados obtenidos ponen de manifiesto que el desarrollo de velo de flor de monocultivos, ya sea de Saccharomyces como de no-Saccharomyces, tienen una velocidad de formación menor que en el caso en que cohabiten sinérgicamente ambos géneros de levaduras, así como una morfología más homogénea y mayor consistencia.…”

Section: Discusión Y Conclusionesunclassified

Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry

Florido-Barba,

Cordero-Bueso,

Cantoral

2023

BIO Web Conf.

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The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. However, there are other alternative alcohols whose behavior is unknown but could be equally effective in the development of biological aging, with an impact on the final product quality and lower economic costs. This study examines the effect of using malt alcohols, grape pomace, agave, sugarcane, and cereal alcohols, as well as wine alcohols obtained through different distillation methods and at varying alcohol concentrations, for fortifying wines subjected to biological aging. The development of the "flor" yeast veil will be evaluated under each aging condition and isolated and characterized using molecular techniques. Additionally, the base wine fortified with the different alcohols will be monitored and analyzed both physicochemically and organoleptically.

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Detection, Quantification, and Identification of Yeast in Winemaking

Cited by 4 publications

References 207 publications

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Diversity of Indigenous Saccharomyces Cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations From “Utiel-Requena” (Spain) Region as a Resource to Improve Wine Distinctiveness

Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry

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