Enological Repercussions of Non-Saccharomyces Species

Aranda, Agustı́n

doi:10.3390/fermentation5030068

Cited by 5 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These aroma compounds can be defined as “toxic” intercellular communication mechanisms, in contrast to the reduced production of these flavors by a friendly yeast strain. During the last decade or more, many non- Saccharomyces starters in mixed culture fermentation with a strain of Saccharomyces have been studied, usually inoculated in sequential mode, so as to enhance the opportunity of the non- Saccharomyces to influence the winemaking process compared with co-inoculations where its impact can be limited by exclusion or competition with Saccharomyces ( Padilla et al, 2016 ; Aranda, 2019 ; Borren and Tian, 2021 ). In summary, the competitive advantage of Saccharomyces over the majority of non- Saccharomyces yeasts can reside in various stress mechanisms, including nitrogen depletion, sugar transporter adaptations to high osmotic pressure of grape juice (high sugar content) and to a more active proton-pump ATPase adapted to low pH and high ethanol ( Ganucci et al, 2018 ; Palmgren and Morsomme, 2019 ).…”

Section: Friendly Yeasts Cooperate With the Microbial Terroirmentioning

confidence: 99%

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Carrau

Henschke

2021

Front. Microbiol.

View full text Add to dashboard Cite

In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.

show abstract

Section: Friendly Yeasts Cooperate With the Microbial Terroirmentioning

confidence: 99%

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Carrau

Henschke

2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…On the other hand, Hanseniaspora species are generally related to the increase of almost all acetate esters and some species stabilize the color of wine [19]. Most of non-Saccharomyces yeasts produce small changes in wine composition, while others prevent the addition of chemical compounds [20]. Thus, the main advantage in the use of L. thermotolerans is its inherent production of lactic acid, which avoid the addition of tartaric acid; in the same way, M. pulcherrima possess an antimicrobial effect by the secretion of the natural compound, pulcherrimin [21].…”

Section: Introductionmentioning

confidence: 99%

Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

García¹,

Crespo²,

Cabellos³

et al. 2021

Fermentation

View full text Add to dashboard Cite

The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-Saccharomyces native strains from Denomination of Origin (D.O.) “Vinos de Madrid” (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-Saccharomyces and a native Saccharomyces cerevisiae strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, Lachancea fermentati, Lachancea thermotolerans, and Schizosaccharomyces pombe showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by Torulaspora delbrueckii, S. pombe, and Zygosaccharomyces bailii strains and to high ethanol content by Candida stellata, S. pombe, and Z. bailii strains regarding the control. In general, the good adaptation of the native non-Saccharomyces strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.

show abstract

“…More recently, the early inoculation of yeasts belonging to the heterogeneous group of non-Saccharomyces genera is also becoming a common and innovative practice. Indeed, not only the role of non-Saccharomyces yeasts in winemaking has been re-evaluated for their benefits on the quality and sensory properties of wine (reviewed in [21][22][23][24][25]), but also for the additional advantage they provide for must bioprotection by directly colonizing the environment. Even though these yeasts do not necessarily play a role in sugar fermentation, they contribute to preventing the development of undesired microorganisms [15,16,18].…”

Section: Improving Sustainability In Pre-fermentative Stagesmentioning

confidence: 99%

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Nardi

2020

Microorganisms

View full text Add to dashboard Cite

In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.

show abstract

Enological Repercussions of Non-Saccharomyces Species

Abstract: The bulk of the sugar fermentation in grape juice, in order to produce wine is carried out by yeasts of the genus Saccharomyces, mainly S [...]

Cited by 5 publications

References 21 publications

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Contact Info

Product

Resources

About