Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines

Scacco, Antonio; Oliva, Daniele; Maio, S Di; Polizzotto, Giuseppe; Genna, Giuseppe; Tripodi, Gianluca; Lanza, Carmela Maria; Verzera, Antonella

doi:10.1016/j.foodres.2011.10.038

Cited by 26 publications

(26 citation statements)

References 23 publications

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“…These sesquiterpenic compounds can be related with the floral characteristics of wines and derives from farnesyl diphosphate, an intermediate in isoprenoid and ergosterol biosynthesis at acidic pH, the instability of the diphosphate group leads to the release of Farnesol and its isomer Nerolidol [20]. They were identified in different wine varieties and in the Italian white wines Grillo, Inzolia and Cataratto [1,10,16].…”

Section: Resultsmentioning

confidence: 99%

“…All these compounds are responsible for their so-called "bouquet" on sniffing the head-space from a glass, and the odour/aroma component (palate/aroma) of the overall flavour perceived on drinking [1]. Primary aromas, also known as varietal aromas, come from or are determined by the type of grapes (grape varietals) used in wine making.…”

Section: Introductionmentioning

confidence: 99%

“…Only a recent paper reports a large number of sesquiterpenes in Cabernet sauvignon obtained by a comprehensive two-dimensional gas chromatography (GC×GC) time-of-flight mass spectrometry (TOFMS) [11]. In our previous work on white Italian wines, only (E)-nerolidol was identified [1]. Sesquiterpenes have been reported as potential contributors to the health benefits of wine [10].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

et al. 2015

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Abstract:The sesquiterpene compounds present in red wines were characterized and quantified by Headspace Solid-Phase Microextraction in combination with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Sixteen sesquiterpenes were identified, mainly hydrocarbons but also derived oxygenated compounds. Sesquiterpenes were acyclic, monocyclic, byciclic and tryciclic. Sesquiterpenes were detected in SIM (selected ion monitoring) mode using their characteristics ions. All the sesquiterpenes were identified by mass spectral data, linear retention indices (LRI), literature data and injection of standards where available. Quantitative results were obtained using the method of standard additions. The method showed an average LOD = 0.05 µg L . The monocyclic sesquiterpene with the germacrene skeleton, Germacrene D and the bicyclic sesquiterpene with the muurolane skeleton, α-muurolene were present in all the wine samples analysed. Syrah wines were the samples richest in sesquiterpenes in agreement with their typical spicy and woody notes. The results evidenced the possibility to use sesquiterpenes for wine authenticity and traceability.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

et al. 2015

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“…Indeed, continuous evolution and adaptation of indigenous yeast strains to their environment have equipped these strains with phenotypes valuable for industry. For example, several research papers have described the isolation, selection, and incorporation of indigenous wine yeasts as starter cultures in the production of wine (Zagorc et al ., 2001; Mannazzu et al ., 2002; Lopes et al ., 2007; Tosi et al ., 2009; Capece et al ., 2010; de Ullivarri et al ., 2011; Scacco et al ., 2012; Tristezza et al ., 2012). Similarly, the application of indigenous yeast strains revolutionized the biofuel industry, where the initially used baker's strains were replaced by ‘contaminating’ strains, which were well adapted to the harsh fermentation environment (Basso et al ., 1993, 2008; da Silva-Filho et al ., 2005).…”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

404

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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“…Although limited data are available concerning the use of locally selected yeast for must inoculation in Catalonia, several studies developed in different wine-producing areas have noted the use of native yeasts as an innovative approach to obtain wines reflecting terroir (Vilanova and Massneuf-Pomarède, 2005; Carrascosa et al, 2012; Scacco et al, 2012). …”

Section: Introductionmentioning

confidence: 99%

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

et al. 2017

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The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima, Torulaspora delbrueckii, Starmerella bacillaris species and three different strains of Saccharomyces cerevisiae) were inoculated sequentially, or only S. cerevisiae (three native strains together or one commercial) was used. Inoculations were performed both in laboratory conditions with synthetic must (400 mL) as well as in industrial conditions (2000 kg of grapes) in red winemaking in two different varieties, Grenache and Carignan. The results showed that all the inoculated S. cerevisiae strains were found at the end of the vinifications, and when non-Saccharomyces yeasts were inoculated, they were found in appreciable populations at mid-fermentation. The final wines produced could be clearly differentiated by sensory analysis and were of similar quality, in terms of sensory analysis panelists’ appreciation.

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Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines

Cited by 26 publications

References 23 publications

Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

Improving industrial yeast strains: exploiting natural and artificial diversity

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

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