Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Balmaseda, Aitor; Rozès, Nicolás; Leal, Miguel A.; Bordons, Albert; Reguant, Cristina

doi:10.1016/j.ijfoodmicro.2020.108954

Cited by 37 publications

(26 citation statements)

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“…In addition, it reduces the concentration of various compounds associated with an inhibitory effect on O. oeni , such as ethanol, SO 2 and succinic acid, and promotes certain stimulatory changes, such as an increase in mannoprotein concentration and pH (Belda et al 2016, Benito 2018, Ferrando et al 2020, Martín‐García et al 2020). Recent studies have also reported differences in the O. oeni strain imposition at the end of MLF associated with the use of T. delbrueckii when compared to wines fermented only with S. cerevisiae (Balmaseda et al 2021a,b). This strengthens the importance of the concept of yeast– O. oeni strain compatibility for a successful MLF performance.…”

Section: Introductionmentioning

confidence: 99%

Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation

Balmaseda

Rozès

Bordons

et al. 2021

Aust J Grape and Wine Res

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Background and Aims Torulaspora delbrueckii is being used increasingly as a starter for alcoholic fermentation (AF) because of its chemical modulation of wine. Previous studies on this yeast in a natural must have shown a different Oenococcus oeni population by the end of MLF. In this study we aim to evaluate this aspect in a defined O. oeni strain consortium in a sterile grape must during winemaking. Methods and Results Before commencing AF with either S. cerevisiae or both T. delbrueckii and S. cerevisiae, the must was inoculated with a defined population of O. oeni strains. The use of T. delbrueckii determined the bacterial population at the end of MLF. Also, the inoculation of a selected strain after AF produced wines with different chemical composition to those fermented with the initial bacterial community. Conclusions Different yeast inoculation strategies modulate the O. oeni population, and this has an impact on the chemical composition of the wines. Moreover, the inoculation of a small O. oeni population in must leads to a process similar to spontaneous MLF. Significance of the Study Torulaspora delbrueckii can be used as a tool to modulate the O. oeni population and enhance the aromas related to MLF.

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Section: Introductionmentioning

confidence: 99%

Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation

Balmaseda

Rozès

Bordons

et al. 2021

Aust J Grape and Wine Res

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“…This vast group of yeasts known as non- Saccharomyces includes various species such as Torulaspora delbrueckii , Metschnikowia pulcherrima , Starmerella bacillaris, and others [ 15 ]. Taking those wines fermented with S. cerevisiae as a reference, these species are associated with different chemical modulations such as lowering ethanol concentration [ 16 , 17 , 18 ], reducing medium-chain fatty acids and sulphur dioxide concentration [ 18 , 19 ], and increasing wine volatile compounds and mannoprotein concentration [ 16 , 18 , 19 , 20 , 21 ], as well as other effects, such as modulating total and volatile acidity and glycerol concentration [ 14 , 22 ]. These modulations are usually related to better MLF performance, as there is a decrease in inhibitory compounds and an increase in stimulatory compounds for O. oeni [ 10 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Balmaseda

Aniballi

Rozès

et al. 2021

Foods

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Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

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“…Además, algunas cepas y/o especies de no-Saccharomyces podrían utilizarse como agentes de bioprotección contra microorganismos contaminantes 2 . De manera interesante, algunos cambios químicos llevados a cabo por estas levaduras no-Saccharomyces se relacionan con una mejora en las difíciles condiciones para el desarrollo de la fermentación maloláctica (FML) presentes en el vino 3,4 . La FML consiste en la descarboxilación del ácido L-málico en ácido L-láctico y la principal especie involucrada en este proceso es la bacteria Oenococcus oeni.…”

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“…Por tanto, si se consiguen mejoras en el perfil organoléptico de los vinos después de la FAL, se tendrán que considerar también otros cambios que puedan afectar la FML. Entre las diferentes especies de no-Saccharomyces, T. delbrueckii y M. pulcherrima son las que han mostrado los resultados más prometedores en la calidad global del vino 4 . En este estudio 1 evaluamos el efecto del uso de cepas de T. delbrueckii y M. pulcherrima en la FML en vinificación en blanco (Macabeo) y tinto (Cabernet Sauvignon).…”

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“…https://doi.org/10.20870/IVES-TR.2021.4661 Información extraída del artículo: "Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation" (International Journal of Food Microbiology, 2021)1 .Aitor Balmaseda1 , Alba Martín-García 1 , Miguel Ángel Leal 1 , Nicolas Rozès 2 , Albert Bordons 1 , Cristina Reguant 1 Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, Spain 2 Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Microbiana dels Aliments, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, Spain…”

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Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation

et al. 2021

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Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear how they will modulate wines together with Oenococcus oeni after malolactic fermentation. In this article we discuss the main oenological consequences of these interactions and how malolactic fermentation can be stimulated using some of these non-Saccharomyces yeasts.

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Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Cited by 37 publications

References 48 publications

Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation

Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation

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