Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

Romano, P.; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela

doi:10.1002/yea.3034

Cited by 19 publications

(14 citation statements)

References 30 publications

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“…Primary metabolism is essential for growth, cell division and survival, producing metabolites such as ethanol, glycerol, acetaldehyde, and acetic acid. Secondary metabolites include the fusel alcohols, esters, carbonyls, sulfur compounds, thiols and terpenoids (Romano et al, 2015; Hirst and Richter, 2016). The dominance of S. cerevisiae in the fermentation is expected and desired (Jolly et al, 2014; Capece et al, 2016).…”

Section: Saccharomyces Cerevisiae Model For Winemaking Workhorsementioning

confidence: 99%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.

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Section: Saccharomyces Cerevisiae Model For Winemaking Workhorsementioning

confidence: 99%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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“…The study of the changes of volatile compounds produced in alcoholic fermentation are performed primarily in two ways, analysing samples at the end of process (Romano et al 2015;Synos et al 2015) or sampling at different stages of fermentation (Concejero et al 2016). The former is the most widely used.…”

Section: Introductionmentioning

confidence: 99%

Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

et al. 2017

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Currently, there is a growing interest in the use of non-Saccharomyces yeast to enhance the aromatic quality of wine, with pure or mixed cultures, as well as sequential inoculation. Volatile components of wines were closely related to their sensory quality. Hence, to study the evolution of volatile compounds during fermentation was of great interest. For this, sampling methods that did not alter the volume of fermentation media were the most suitable. This work reports the usefulness of headspace sorptive extraction as non-invasive method to monitor the changes in volatile compounds during fermentation. This method allowed monitoring of 141 compounds throughout the process of fermentation by Saccharomyces cerevisiae and Lachancea thermotolerans strains. Both strains showed a similar ability to ferment a must with high sugar content. The S. cerevisiae strain produced higher amount of volatile compounds especially esters that constitutes fruity aroma than L. thermotorelans.

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“…In wine, drying would increase the production of most volatile compounds, possibly from changes in the expression of some genes (Romano et al, 2015). Dead yeast cells induce haze in suspension in beer (Finn & Stewart, 2002).…”

Section: Impact On Fermented Foodsmentioning

confidence: 99%

Active Dry Yeast: Lessons from Patents and Science

Gélinas

2019

Comp Rev Food Sci Food Safe

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In the production of fermented foods, long‐term preservation of the activity of microbial starters is a critical issue. The aim of this review was to determine key challenges in the production and use of active dry yeast over time and to compare statistics on letters patent for inventions and applied scientific articles as indicators of technological evolution. The review covers 280 original patent specifications and 212 applied scientific articles issued between 1796 and 2018, not including documents in basic science or without obvious application in fermented foods. The main subject matter was baking and the other entries applied to wine and, to a lesser extent, beer and spirits. Very popular in patents granted in the 19th century until about 1935 but ignored in the scientific literature, dehydrated yeast preparations often consisted of wet biomass concentrates mixed with large amounts of water‐absorbing agents. Long‐term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions. Since the 1990s, both inventors and scientists have mainly targeted yeast cells protection during rehydration, a most critical factor. Proper review of the scientific literature would be incomplete unless it includes patents, a much ignored but relevant source of information.

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Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

Cited by 19 publications

References 30 publications

Microbial Resources and Enological Significance: Opportunities and Benefits

Microbial Resources and Enological Significance: Opportunities and Benefits

Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

Active Dry Yeast: Lessons from Patents and Science

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