Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions

Su, Ying; Origone, Andrea Cecilia; Rodrı́guez, Marı́a Eugenia; Querol, Amparo; Guillamón, José Manuel; Lopes, Christian A.

doi:10.1016/j.ijfoodmicro.2018.11.020

Cited by 22 publications

(26 citation statements)

References 48 publications

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“…The high nitrogen assimilation rate seems to be a strategy that allowed yeasts successful competition during the growth in grape musts [40]. The selection of yeasts with low nitrogen requirement is a current need in winemaking to avoid stuck fermentations caused by low nitrogen content in grape musts [11,41]. The commercial yeast VRB employed in this study is characterized by a short lag phase and a steady fermentation rate with an assimilable medium nitrogen requirement and a significant release of polysaccharides [42].…”

Section: Influence Of Nitrogen Addition On the Development Of Af And Mlfmentioning

confidence: 99%

“…Nevertheless, it strongly depends on the genetic bases of yeast species and clones developing during the fermentation process [6][7][8][9]. In this way, some strains consumed nitrogen much more quickly than others [10] so that the selection of yeasts with low nitrogen requirement is a current need in winemaking to avoid stuck fermentations caused by low nitrogen content in grape musts [11]. LAB require only complex organic nitrogen sources, as amino acids.…”

Section: Introductionmentioning

confidence: 99%

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Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

et al. 2020

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Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.

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Section: Influence Of Nitrogen Addition On the Development Of Af And Mlfmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

et al. 2020

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“…Therefore, it was surprising to isolate S. uvarum from a Pinot Noir spontaneous fermentation carried out at ambient temperature (25 • C) that may not favor the growth of S. uvarum. Moreover, although S. uvarum can out-compete S. cerevisiae in mixed culture fermentations with S. cerevisiae at 12 • C, S. uvarum was isolated as a minority species in fermentations at 25 • C in this study, which is expected as S. cerevisiae has a better fermentative competitiveness and ethanol tolerance at 25 • C (Alonso- Del-Real et al, 2017;Su et al, 2019;Morgan et al, 2020). S. paradoxus was only identified from one KE vineyard in a single fermentation that also contained S. cerevisiae (Figure 1).…”

Section: Discussionmentioning

confidence: 74%

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

et al. 2020

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Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape metabolites. In this study we determine the distribution of vineyard-associated wine yeast strains and characterize the flavonoid profile of Pinot Noir grapes among 3 sub-regions in the Okanagan Valley (OV), a major wine region in British Columbia, Canada. Pinot Noir grape samples were collected from 13 vineyards among 3 sub-regions of the OV, namely Kelowna (KE), Naramata-Penticton (NP) and Oliver-Osoyoos (OO), within a week prior to the winery harvesting date in 2016 and 2017. A total of 156 spontaneous Pinot Noir fermentations were conducted and vineyard-associated Saccharomyces strains were isolated from fermentations that reached two-thirds sugar depletion. Using microsatellite genotyping, we identified 103 Saccharomyces cerevisiae strains and 9 Saccharomyces uvarum strains. We also identified Saccharomyces paradoxus in one vineyard using ITS sequencing. We developed a microsatellite database of 160 commercial S. cerevisiae strains to determine the identity of the isolated strains and we include the database herein. Commercial strains were widely distributed across the three sub-regions. Fortytwo of our 103 S. cerevisiae strains were equivalent or highly similar to commercial strains whereas the remaining 61 were considered as 'unknown' strains. Two S. uvarum strains were previously isolated in other OV studies and none matched the S. uvarum commercial strain BMV58. S. cerevisiae population structure was driven by sub-region, although S. cerevisiae populations did not differ significantly across vintages. S. uvarum and S. paradoxus were only identified in the 2017 vintage, demonstrating dynamic wine yeast populations between vintages. We found that the flavonoid profile of Pinot Noir grapes from the same 13 vineyards was also affected by sub-regional terroir. The anthocyanin content was lower and the proportion of methoxylated anthocyanins and

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“…eubayanus (Se) strain NPCC1285 was isolated from A. araucana seeds and S. uvarum (Su) strain NPCC1317 was obtained from fermented apple chichi, both from the Patagonia region in Argentina. These strains were identified as low nitrogen-demanding strains in our previous work (Su et al, 2019) and were used as cryotolerant parental strains. Lalvin T73 (Lallemand Inc., Montreal, Canada) was used as the S. cerevisiae (Sc) parental strain.…”

Section: Strains and Mediamentioning

confidence: 99%

“…However, so far, hybridisation has not been used to improve the nitrogen requirements of a wine yeast. In our previous study (Su et al, 2019), we compared the nitrogen requirements of the S. eubayanus and S. uvarum Patagonian strains to S.…”

Section: Introductionmentioning

confidence: 99%

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

Gamero

Rodrı́guez

et al. 2019

International Journal of Food Microbiology

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Lack of the prezygotic barrier in the Saccharomyces genus facilitates the construction of artificial interspecific hybrids among different Saccharomyces species. Hybrids that maintain the interesting features of parental strains have been applied in industry for many beneficial purposes. Two of the most important problems faced by wine makers is nitrogen deficiency in grape must and low-temperature fermentation. In our study, hybrids were constructed by using selected low nitrogen-demanding cryotolerant S. eubayanus, S. uvarum strains and S. cerevisiae. The fermentation capacity of the hybrid strains was tested under four conditions by combining two temperatures, 12°C and 28°C, and two nitrogen concentrations, 60 mg/L and 300 mg/L. The hybrid strains obtained combined characters of both parental strains and conferred better fermentation rates under low-temperature or low-nitrogen conditions. The hybrid strains also produced larger amounts of acetate esters and higher alcohols, which increase aroma intensity and complexity in wine. Nitrogen sources were more rapidly consumed by the hybrid strains, which allows greater competition ability under nitrogen-deficiency conditions. Therefore, the interspecific hybridisation between low nitrogen-demanding cryotolerant strains and S. cerevisiae is a potential solution for low-temperature or low-nitrogen fermentations.

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Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions

Cited by 22 publications

References 48 publications

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

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