Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines

Zhang, Jing; Wang, Xuerong; Zhang, Fang; Sun, Yue

doi:10.1016/j.lwt.2023.115506

Cited by 4 publications

(1 citation statement)

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“…The study of the last type of beer production showed that there are different S. cerevisiae strains capable of wort fermentation (Pataro et al, 2000;Canonico et al, 2014;Larroque et al, 2021) and they are highly variable, showing different polymorphisms that could alter yeast metabolism, producing different profiles of secondary compounds which increase the diversity of flavor and aroma in the final product (Cabrera et al, 1988;Giudici et al, 1990;Pretorius, 2000;Fleet, 2003;Romano et al, 2003;Siesto et al, 2013;Cardoso et al, 2021). In addition, the different industries of fermentation beverages looking for new S. cerevisiae strains capable of fermenting more and adding different flavors in other alcoholic beverages such as wine (Rainieri and Pretorius, 2000;Suárez-Lepe and Morata, 2012;Ilieva et al, 2017;Costantini et al, 2019Zhang et al, 2023, sparkling wine (Garofalo et al, 2018) and cider (Suárez-Valles et al, 2005;Kanwar and Keshani., 2016) and some studies have been carried out in beer (Lorca et al, 2022;Wauters et al, 2023). Our work group had previously isolated diverse native S. cerevisiae wine strains from different localities in Chile, and we determined that these strains could ferment wort.…”

Section: Introductionmentioning

confidence: 99%

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

Moreira-Ramos,

Saavedra-Torrico,

G-Poblete

et al. 2024

Front. Microbiol.

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IntroductionBeer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched.MethodsIn this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used.Results and discussionIn this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.

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Section: Introductionmentioning

confidence: 99%

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

Moreira-Ramos,

Saavedra-Torrico,

G-Poblete

et al. 2024

Front. Microbiol.

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Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation

Zhang,

Sun

2024

J Sci Food Agric

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BACKGROUNDSaccharomyces cerevisiae CECA was a potential indigenous Chinese wine yeast that can produce aroma and flavor in Cabernet Sauvignon wines. High‐throughput sequencing combined with metabolite analysis was applied to analyze the effects of CECA inoculation on the native microbial community interaction and metabolism during Cabernet Sauvignon wine fermentation.RESULTSFermentations were performed with three different inoculant strategies: spontaneous fermentation without inoculation, inoculation with CECA after grape must sterilization, and direct inoculation of CECA. Results showed that the diversity of bacteria (P = 0.033) is more sensitive to CECA inoculation than fungi (P = 0.563). In addition, CECA inoculation altered the species composition of core microorganisms (relative abundance >1%) and the keystone species (accounting for the top 1% of the most important interactions), as well as of the biomarkers (linear discriminant analysis > 3.0, P < 0.05). Furthermore, the inoculation could change the cluster of metabolites, and these differential metabolite sets were correlated with four fungal taxa of Issatchenkia, Issatchenkia orientalis, Saccharomycetales, Saccharomycetes and two bacterial taxa of Pantoea, Tatumella ptyseos, were significantly correlated. Inoculated fermentation also altered the correlation between dominant microorganisms and aroma compounds, giving Cabernet Sauvignon wines more herbal, floral, fruity, and cheesy aromas.CONCLUSIONSaccharomyces cerevisiae CECA and dimethyl dicarbonate (DMDC) inhibition treatments significantly altered the microbial community structure of Cabernet Sauvignon wines, which in turn affected the microbial‐metabolite correlation. These findings will help winemakers to control the microbial dynamics and functions during wine fermentation, and be more widely used in regional typical wine fermentations. © 2024 Society of Chemical Industry.

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Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines

Zhang,

Sun

2024

Food Chemistry: X

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Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines

Cited by 4 publications

References 55 publications

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation

Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines

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