Effect of mixed culture fermentations on yeast populations and aroma profile

Andorrà, Imma; Berradre, M.; Mas, Albert; Esteve-Zarzoso, Braulio; Guillamón, José Manuel

doi:10.1016/j.lwt.2012.04.008

Cited by 102 publications

(69 citation statements)

References 30 publications

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“…This practice is proposed as a way to avoid stuck fermentations, control the ecological balance, achieve unique and distinctive aromatic characteristics, and control some specific oenological aspects, such as acidity, ethanol, or glycerol content [3,61,[73][74][75][76][77][78][79]. Screening studies are useful to select appropriate non-Saccharomyces strains that, based on their quality profiles, could be good candidates to be part of a mixed starter.…”

Section: W Anomalus In Mixed Starters With S Cerevisiaementioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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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.

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Section: W Anomalus In Mixed Starters With S Cerevisiaementioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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“…C. zemplinina has several interesting enological properties: sugar tolerance, 32,34 fructophilic character, 22,37-39 good glycerol production, 36,37,39,40 moderate or low acetic acid production, 39 and a particular aroma profile. 40,41 These properties make C. zemplinina a good candidate for starter culture in combination with Saccharomyces strains -not only in botrytized wines but also in normal wines as well. [40][41][42][43][44] In botrytized wine fermentation, C. zemplinina frequently initiates the spontaneous fermentation and survives long after Saccharomyces strains have begun to dominate, particularly at lower temperatures.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

“…40,41 These properties make C. zemplinina a good candidate for starter culture in combination with Saccharomyces strains -not only in botrytized wines but also in normal wines as well. [40][41][42][43][44] In botrytized wine fermentation, C. zemplinina frequently initiates the spontaneous fermentation and survives long after Saccharomyces strains have begun to dominate, particularly at lower temperatures. 22,45 Its main contribution to the quality of botrytized wine is to lend a beneficial modification of the glucose-fructose ratio and enhance glycerol production.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

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“…Even fewer studies have investigated the influence of Nsource on growth and fermentation of non-Saccharomyces yeasts during alcoholic fermentation (Andorrà et al 2010(Andorrà et al , 2012Blomqvist et al 2012). Recently, Dekkera bruxellensis was reported as facultatively anaerobic yeast that requires amino acid supplementation for anaerobic growth (Blomqvist et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Kemsawasd

Viana

Ardö

et al. 2015

Appl Microbiol Biotechnol

100

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In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations.

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Effect of mixed culture fermentations on yeast populations and aroma profile

Cited by 102 publications

References 30 publications

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Botrytized wines – current perspectives

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

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Effect of mixed culture fermentations on yeast populations and aroma profile

Cited by 102 publications

References 30 publications

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Botrytized wines &ndash; current perspectives

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Contact Info

Product

Resources

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Botrytized wines – current perspectives