Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review

Binati, Renato L.; Larini, Ilaria; Salvetti, Elisa; Torriani, Sandra

doi:10.1016/j.foodres.2022.111333

Cited by 23 publications

(12 citation statements)

References 84 publications

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“…NCYs have been employed in different co-fermentation regimes with S. cerevisiae , e.g., for lowering final ethanol content, for contributing aroma-related compounds or antioxidant activity, for producing craft beers or low-calorie beers, and to enhance glycerol production [ 18 , 35 , 36 , 37 , 38 , 39 , 40 ]. Different yeast genera repeatedly were highlighted, e.g., Brettanomyces, Hanseniaspora, Kluyveromyces, Pichia, Meyerozyma, Torulaspora or Zygosaccharomyces [ 41 , 42 ].…”

Section: Discussionmentioning

confidence: 99%

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

et al. 2022

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.

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Section: Discussionmentioning

confidence: 99%

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

et al. 2022

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“…Glutathione (GSH) is a naturally occurring antioxidant present in grapes, wines, and other living organisms such as yeast [1]. It plays an important role in winemaking, preserving wine colour and aroma by reacting sacrifcially with quinones, and acting as an antioxidant [2,3]. As a result, GSH has been investigated as a potential alternative to sulfur dioxide (SO 2 ) for the preservation of wine freshness and aroma intensity [4].…”

Section: Introductionmentioning

confidence: 99%

Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media

Bekker

Cuijvers

Kulcsar

et al. 2023

Australian Journal of Grape and Wine Research

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Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The effect of YAN concentration on glutathione metabolism by yeast had not been determined. This study explored whether nitrogen management could be used to control glutathione consumption during fermentation. Methods and Results. An HPLC-UV method was developed to quantify reduced L-glutathione (GSH) and oxidised glutathione (GSSG) and used to monitor yeast GSH metabolism during alcoholic fermentation with two yeast strains (AWRI 1688 and AWRI 2861). The addition of GSH had no impact on the fermentation rate of the chemically defined medium, even in a limited YAN environment; however, a decrease in glutathione concentration occurred regardless of YAN concentration. The effect of GSH on volatile sulfur compound formation was yeast strain-dependent. Conclusions. Increasing the YAN status of a chemically defined medium led to a decrease in GSH consumption during fermentation, but the loss of GSH could not be prevented entirely, even with a low initial GSH concentration and high initial YAN. Significance of the Study. In the presence of higher concentrations of GSH during fermentation, there is a risk of forming undesirable fermentative sulfur compounds that are not mitigated through nitrogen supplementation. Thus, it seems unlikely that an argument could be made for the inclusion of GSH in relevant food standards codes as a wine additive especially if a lack of GSH metabolism was a criterion.

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“…Traditionally, winemakers have addressed the sugar increase through several accepted practices, ranging from vineyard treatments (canopy and vine management) to winemaking processes (partial de-alcoholization). Acidity is restored by adding tartaric acid or using ion exchange resins [5], and color stability is improved by increasing the SO 2 content or, more recently, by adding glutathione in its reduced form (GSH) to avoid browning problems in white wines [6].…”

Section: Introductionmentioning

confidence: 99%

“…Glutathione is a sulfur-containing tripeptide composed of L-glutamyl-L-cysteinyl-glycine. It is predominantly presented in its reduced form (GSH), although it can also be oxidized (GSSG) or bound to other molecules [6]. This tripeptide is present in certain grape varieties and plays an important role in preventing oxidative reactions in musts and wines, thus avoiding their deterioration.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, highly GSHproducing non-Saccharomyces yeasts or S. cerevisiae strains that have been improved for GSH production through an adaptive evolutionary technique can be used. The increase in glutathione levels in wine may be a promising method to partially diminish the addition of sulfur dioxide (SO 2 ), thereby addressing the growing consumer preference for healthier and sustainable products and procedures [6].…”

Section: Introductionmentioning

confidence: 99%

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Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast

Muñoz-Castells,

Moreno,

García-Martínez

et al. 2023

Fermentation

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This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of Lachancea thermotolerans (LT), Metschnikowia pulcherrima (MP), and a Saccharomyces cerevisiae strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest.

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Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review

Cited by 23 publications

References 84 publications

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media

Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast

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