Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

Cañas, Pedro Miguel Izquierdo; Garcı́a-Romero, Esteban; Manso, José María Heras; Fernández-González, M.

doi:10.1007/s00217-014-2220-1

Cited by 60 publications

(41 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wines obtained with mixed cultures P. anomala/S. cerevisiae are characterized by higher concentrations of acetate esters, particularly ethyl acetate and isoamyl acetate [61,79,[83][84][85]. Some of these wines showed levels of ethyl acetate higher than 150 mg/L [61,79], close to the concentration at which this acetate ester can impart spoilage character to wine (150-200 mg/L) [60].…”

Section: W Anomalus In Mixed Starters With S Cerevisiaementioning

confidence: 99%

See 1 more Smart Citation

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

View full text Add to dashboard Cite

Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

show abstract

Section: W Anomalus In Mixed Starters With S Cerevisiaementioning

confidence: 99%

“…However, wines with the highest concentrations of ethyl acetate were fermented in small volumes (less than 140 mL) where excessive aeration could promote the production of ethyl acetate. In contrast, experimental wines produced in 100 L tanks showed ethyl acetate levels less than 45 mg/L [83,84].…”

Section: W Anomalus In Mixed Starters With S Cerevisiaementioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

View full text Add to dashboard Cite

show abstract

“…Amino acids are the most important nitrogen source for LAB metabolism during wine fermentation, and O. oeni could convert methionine into various VSCs, such as methional and 2-oxo-4-(methylthio)-butyric acid (Vallet et al, 2008). However, Izquierdo et al (2014) reported that O. oeni only played a minor role in the production of VSCs during MLF. Above all, the metabolic pathway for the formation of 3-(ethylthio)-1-propanol in O. oeni has not yet been elucidated.…”

Section: Impact Of Inoculation Time Of Malolactic Bacteria On Volatilmentioning

confidence: 99%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

View full text Add to dashboard Cite

This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

show abstract

“…Scientific works about these two species are abundant [7,[39][40][41][42], being the most common non-Saccharomyces species commercially available for wine industry besides Torulaspora delbrueckii strains [10,43,44]. T. delbrueckii showed a low implantation rate in fresh must but, due to its high fermentation power and ethanol tolerance (9-11%), it is one of the non-Saccharomyces yeasts with higher incidence on wine properties and quality.…”

Section: Population Study Rational Use Of Genomic Technologymentioning

confidence: 99%

“…T. delbrueckii is, at present, the most applied non-Saccharomyces yeast in the wine industry. Most of yeast distribution companies have developed T. delbrueckii strains and work, together with researchers, in the gain of knowledge about their physiology and genetic and metabolic regulation in fermentation conditions [10,43,44,58,59].…”

Section: Enzymatic Study Foreseeing the Repercussion Of Yeasts On Wimentioning

confidence: 99%

Directed metabolomic approaches for the characterization and development of new yeast strains

Belda

Benito

Ruíz

et al. 2015

BIO Web of Conferences

View full text Add to dashboard Cite

Abstract. Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understanding genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contribution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter-and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.

show abstract

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

Cited by 60 publications

References 26 publications

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Directed metabolomic approaches for the characterization and development of new yeast strains

Contact Info

Product

Resources

About