Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Romboli, Yuri; Mangani, Silvia; Buscioni, Giacomo; Granchi, Lisa; Vincenzini, Massimo

doi:10.1007/s11274-015-1863-9

Cited by 37 publications

(26 citation statements)

References 36 publications

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“…The phenol is the only chemical substance produced during fermentation by the yeast [5,9] and the results of the experiment show a strong connection with the yeast. Fermentation without oxygen forms more tyrosol than with oxygen [10]. It was shown in Figs.…”

Section: Resultsmentioning

confidence: 80%

Influence of different commercial yeasts on the phenol pattern of rosé wine

Mandl¹,

Silhavy-Richter²,

Wendelin³

et al. 2017

BIO Web Conf.

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In this experiment, 27 different commercial yeasts were tested for their influence on the phenols of a rosé wine. The phenols depend primarily on the vine variety, cultivation and cellar processing. This experiment sought to clarify how great the influence of the yeast on the phenols is. Blaufränkisch grapes with 20 • KMW were matured in the cellar with 27 different commercial yeasts. The vinification was carried out in 34 l vessels. An HPLC Agilent Technology 1220 (RRLC) with a column of ZORBAX SB-C18 15 × 2.1 mm (1.8 µm) was used for the measurement. 5 µl of the sample were injected directly. The column oven temperature was 40 • C. The transient was 0.5% formic acid (pH = 2.3) and a gradient of methanol (3%, 4%, 14%, 30% and 70%). The detection took place at 280 and 320 nm. It was shown that the effect of yeast on phenols is low. There was a great influence on the chemical substance tyrosol. This is a phenol that can be formed by the yeast itself. The values varied between 5.4 mg and 13.2 mg/l. The already described influence of the duration of fermentation on tyrosol formation could not be confirmed.

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Section: Resultsmentioning

confidence: 80%

Influence of different commercial yeasts on the phenol pattern of rosé wine

Mandl¹,

Silhavy-Richter²,

Wendelin³

et al. 2017

BIO Web Conf.

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“…Saccharomyces cerevisiae, Saccharomyces uvarum and Saccharomyces montuliensis Formation of vinylphenolic pyranoanthocyanins, pigments affecting the colour of the finished wine [75] Saccharomyces cerevisiae Wine yeast are capable to influence volatile sulphur compounds [76] Lactobacillus plantarum Detain enzymes are also involved in improving colour in red wines [77] Torulaspora delbrueckii The yeast in mixed fermentation allows a potential increase of fruity aromas in the wine [78] Schizosaccharomyces pombe The yeast allows increasing the contents of vitisins, especially A type [78] Candida zemplinina The yeast improves vitisin A contents [79] Torulaspora delbrueckii and Saccharomyces cerevisiae T. delbrueckii in association with S. cerevisiae affects the esters content with impact on the aromatic traits of wines. [80] Oenococcus oeni and Saccharomyces cerevisiae Co-inoculation of yeasts and lactic acid bacteria as a strategy produces enhancement in wine aroma profile during fermentation [81] Saccharomyces cerevisiae A flor velum Saccharomyces cerevisiae strain is able to influence colour and the contents of key aroma compound, susceptible to conceive new red wine types in a climate change scenario.…”

Section: Microorganisms Involved Microbial-based Mitigating Strategiementioning

confidence: 99%

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

et al. 2019

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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

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“…Natural wine is the product of spontaneous fermentation by indigenous yeasts naturally found on the grapes, while conventional wines are produced using mixtures of laboratory-selected microorganisms. The presence of various strains of bacteria and yeasts during fermentation results in the development of different metabolites [21,22]. At present, the results of chemicophysical analysis of the samples used in this study are unable to provide precise information about these differences.…”

Section: Discussionmentioning

confidence: 83%

Vive la Difference! Effects of Natural and Conventional Wines on the Blood Alcohol Concentrations: A Randomized, Triple-Blind Controlled Study

Ferrero¹,

Fadda²,

Carli³

et al. 2019

Preprint

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Different alcoholic beverages can have different effects on blood alcohol concentrations (BAC) and neurotoxicity even if equalized for alcohol content by volume. Anecdotal evidence suggested that natural wine is metabolized differently from conventional wines. This triple-blind study compared the BAC of 55 healthy male subjects after consuming the equivalent of 2 units of alcohol of a natural or conventional wine over 3 mins in two separate sessions one week apart. BAC was measured using a professional breathalyzer every 20 mins after consumption for 2 hrs. The BAC curves in response to the two wines diverged significantly at twenty minutes, at forty minutes and also at their maximum concentrations (peaks), with the natural wine inducing a lower BAC than the conventional wine (T20 0.40 vs. 0.46 [p<0.0002], T40 0.49 vs. 0.53 [p<0.0015], peak 0.52 vs. 0.56 [p<0.0002]). These differences are likely related to the development of different amino acids and antioxidants in the two wines during their production. This in turn may affect the kinetics of alcohol absorption and metabolism. Other contributing factors may also include pesticide residues, differences in dry extract content and the use of indigenous or selected yeasts. Further studies are needed to fully understand why natural wines are metabolized differently from conventional wines.

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Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Cited by 37 publications

References 36 publications

Influence of different commercial yeasts on the phenol pattern of rosé wine

Influence of different commercial yeasts on the phenol pattern of rosé wine

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Vive la Difference! Effects of Natural and Conventional Wines on the Blood Alcohol Concentrations: A Randomized, Triple-Blind Controlled Study

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